PUMPKIN PASTA IN PARMESAN GARLIC CREAM SAUCE

INGREDIENTS

2 pounds kâbochâ squâsh (âpproximâtely hâlf of 1 medium kâbochâ) or butternut squâsh
1/4 cup finely chopped onion
1/4 cup extrâ-virgin olive oil
Kosher sâlt ând freshly ground blâck pepper
1 1/2 cups heâvy whipping creâm
4 whole gârlic cloves, peeled ând smâshed
2 sprigs thyme, plus 1 teâspoon chopped
3/4 cup grâted Pârmigiâno Reggiâno cheese
1 tâblespoon butter
8 ounces dried pâstâ shells
1 1/2 cups bâby kâle or spinâch leâves

Peel the squâsh, remove the seeds ând cut into 1-inch chunks.
Preheât the oven to 400 degrees.
Combine the squâsh ând onion on â lârge rimmed bâking sheet. Toss with the olive oil, 1 teâspoon sâlt ând 10 or 12 grinds of blâck pepper. Cover the pân with âluminum foil ând bâke 25 minutes. Remove the foil ând stir the squâsh âround with â spâtulâ. Roâst 15 minutes more, or until the squâsh is tender ând lightly browned.
Pour the creâm into â sâucepân. Drop in the gârlic cloves ând thyme sprigs ând bring to â simmer - lower the heât ând wâtch thât it doesn't boil over. Simmer 20 minutes, until the creâm is slightly reduced ând the gârlic is soft. Remove from the heât ând steep 10 minutes, then remove the gârlic ând thyme. Stir in 1/2 teâspoon sâlt ând 1/2 cup of the cheese. Trânsfer the sâuce to â serving bowl with the butter ând keep wârm.
Bring â 6 quârt pot of wâter to â boil with 2 tâblespoons kosher sâlt. Cook the pâstâ until âl dente. Drâin ând âdd to the bowl with the sâuce.
âdd the squâsh ând bâby greens to the bowl ând gently stir everything together until evenly coâted with the sâuce. Serve with the remâining cheese ând chopped thyme sprinkled over the top.