Rigatoni with Winter Squash and Kale

thekitchn.com

alk8989

1 small butternut squash (about 2 pounds)

3 tablespoons extra-virgin olive oil, divided, plus more for the baking sheet and serving

Salt

Freshly ground black pepper

8 ounces uncooked sweet or spicy Italian sausage (about 2 links), casings removed

2 (3-inch) sprigs fresh rosemary

1 medium red onion, diced

1 clove garlic, minced

½ cup dry white wine, such as Pinot Grigio

1 medium bunch flat-leaf kale (about 7 ounces), tough stems discarded and leaves coarsely chopped

1 pound dried rigatoni

½ cup freshly grated Pecorino Romano cheese, plus more for serving

Directions at thekitchn.com

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