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1
In a medium-large saucepot over medium-high heat, add 4 cups of water.
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2
While waiting for water to boil, place a large saute pan over high heat and add squash, 2 cups water and half of the olive oil.
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3
Cook the squash for 10-12 minutes, until most of the liquid has evaporated.
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4
Season with salt and pepper, remove the squash from the pan and reserve.
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5
When the water comes to boil, add pasta while stirring, and cook over high heat for 6-8 minutes or until tender.
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6
About 30 seconds before the pasta is cooked through, add the kale to the pot, and submerge the greens in the water to wilt.
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7
Before draining, remove 2 tablespoons of pasta cooking water and reserve.
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8
Drain the pasta and kale in a colander and reserve.
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9
In a large kitchen mixing bowl, add ricotta, crushed red pepper flakes, reserved pasta water and butter.
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10
Stir to combine and reserve.
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11
In a large saute pan over medium heat, add remaining olive oil, then add sage.
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12
Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon, and season with a pinch of salt.
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13
Over medium heat in the same pan, combine the pasta, kale and squash and incorporate while stirring.
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14
Cook just long enough to warm.
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15
Remove from heat and add mixture to the mixing bowl of cheese.
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16
Stir to combine all ingredients.
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17
Divide the pasta between two plates, then top with fried sage and Parmesan.
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18
Enjoy!
