To plate: Finish with toasted pumpkin seeds, pumpkin oil, and additional Parmesan and Aleppo.
- 1 butternut squash, peeled and seeded, the top part sliced thin and the base quartered
- 1 onion, sliced
- 3 cloves garlic, sliced
- 1 pint white wine
- 3 sprigs thyme
- 1 sprig rosemary
- 3 quarts vegetable stock
- Salt and pepper, to taste
- 1 Pound gemelli
- Parmesan cheese
Sweat the onion and the garlic in a large sauce pan. Add the sliced squash, continue to sweat until soft. Add the white wine and reduce. Cover with the vegetable stock and simmer for 20 minutes with the rosemary and thyme. Purée in food processor, until very smooth. Reserve.
Toss the bottom section of the squash with olive oil, salt, pepper, rosemary, and thyme. Place on a roasting tray and cook at 350 degrees in the oven until soft.
Meanwhile, Boil your fresh pasta in salted water for about 3 minutes.
Sauté sliced garlic, roasted squash, and kale. Add a splash of white wine, cook down. Add the squash sauce, bring to a simmer. Add the cooked pasta. Finish with Parmesan, and Aleppo pepper.