Simple ingredients can go a long way in creating a delicious meal. Save this one for a night where you’ve got a little more time or a sous chef to enjoy the cooking experience with you.

 How It’s Made:

1. Preheat oven to 425
2. Place butternut squash on a lined baking sheet and spray with cooking, season with salt and pepper as desired
3. Bake for 30 minutes
4. Bring a medium pot of water to a boil
5. Add noodles and cook until al-dente, about 9 minutes (according to package directions)
6. In a large pan, brown the pancetta
7. Roughly chop kale
8. Once done, transfer to a plate
9. Add the kale to the pan and saute until soft
10. Roughly chop the walnuts and add to kale
11. Add the bucatini pasta, lemon juice and pancetta to the kale and toss
12. Add in the butternut squash toss lightly
13. Remove from heat
14. Whisk together eggs and parmesan cheese
15. Add egg mixture to the pasta and toss quickly and plate immediately

Serves 6

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