This butternut squash kale pasta is made creamy with cashews instead of milk or cream! It's super healthy and feels so decadent. Perfect for weeknights!
Heat a large pot over medium-high heat and add the olive oil. Once hot, add the onion, half of the garlic, red pepper flakes, and salt and pepper. Sauté for 3-4 minutes, stirring frequently, reducing the heat to medium if the onions and garlic start to brown. Add the butternut squash and sauté for 4-5 minutes until everything starts to get a little golden.
Add the chicken broth, cashew, and Italian herbs and stir. Raise heat to high and bring to a boil. Once boiling, reduce to medium/medium-high and simmer for 15-20 minutes, or until the squash starts to break down. Let cool for several minutes.
Meanwhile, heat a large skillet over medium heat and add the other tablespoon of olive oil. Once hot, add the remaining garlic and sauté for 30 seconds or until fragrant. Add the kale and sauté for a few minutes or until wilted. Season to taste with salt and pepper. Set aside.
Once squash mixture has cooled for several minutes, transfer to a blender and add the parmesan. Blend until creamy and smooth. Be very careful when blending hot liquids. They expand from the steam!
Add the cooked pasta to the pot, then add the kale and desired amount of sauce (you will have a little extra). Stir to combine and season to taste with additional salt and pepper. Serve with extra parmesan!