My favorite winter recipe

Ok, I know that I am in the minority in that I get  more excited by kale than I do about cupcakes.  However, every time I make this recipe I am blown away by how good it is- and it features an array of winter vegetables easy to get from your local farmers market..and cheap!

Pasta with kale pesto and butternut squash: 
Last time I made this, I used collard greens instead of kale, and it came out equally good.  I also substituted pine-nuts for walnuts, which I roasted along with the squash.  The combination was delicious.  Depending on what ingredients I have in the fridge, I've also added chickpeas or sun-dried tomatoes...and always finish with a generous sprinkle of parmesean cheese.

Why kale?
Kale is rich in antioxidants to help fight cancer; folic acid, vitamin A, B, E and K which builds blood cells, prevents cell damage, and serves as an anti-inflammatory.  When steamed, it can also lower cholesterol.  Its also been shown to support the body's detoxification process.  That's a lot of health benefits for $1.99/bunch!

1 ½ pounds diced butternut squash

4 Tbs olive oil

¾ tsp kosher salt (optional)

1 small bunch (1/2 pound)  kale, center ribs removed

8 oz. pasta

1/3 cup toasted pine nuts

2 -4  large garlic cloves, roughly chopped

 zest and juice of 1 lemon

8 oz cooked whole what pasta

Preheat oven to 400 degrees.  Toss squash with 2 Tbsn olive oil, place on baking sheet in dingle layer.  Roast until tender, about 30 minutes.

Rinse kale, heat in covered bowl in microwave about 3 minutes until wilted.

Drain kale and put in food processer along with nuts, garlic, lemon, zest and remaining 2 Tbsn oil salt.  Mix well.

Mix pasta, squash and pesto and serve. (This recipe was adopted from the NYT).