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1
Preheat oven to 400 degrees.
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2
Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds.
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3
Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper.
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4
Spread pieces into an even layer, making sure there is space between them.
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5
Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
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6
Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water.
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7
Drop kale into boiling water and cook for 45 seconds.
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8
Use tongs or slotted spoon to transfer kale to ice water.
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9
Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
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10
Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture.
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11
Roughly chop leaves.
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12
When water in pot comes back to a boil, cook pasta according to package directions.
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13
In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved.
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14
With motor running, slowly drizzle in the oil until fully incorporated.
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15
Taste and add more salt dissolved in a little lemon juice, if necessary.
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16
Drain pasta, reserving a little cooking water.
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17
Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta.
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18
Add cheese, lemon juice and salt to taste.
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19
Serve topped with squash and more cheese.
