Directions

1. Preheat oven to 425°F.

2. Pour almond or oat milk into a saucepan and add ground nutmeg, crushed garlic, vegetable stock cube, and black pepper (to taste). Bring the mixture to a boil, then turn off heat and allow to stand so the flavors combine.

3. While the milk mixture’s flavors are combining, peel the squash and cut in half lengthwise. Scoop out the seeds and dice. In a bowl, toss the diced squash with 1 Tbsp. extra virgin olive oil and season with salt and pepper. Place on a backing tray and roast in preheated oven until soft and caramelized, approximately 15-20 minutes.

4. Please 5 Tbsp. extra virgin olive oil and diced onions in a large pan over medium-high heat, then season with salt and pepper. Cook for approximately 15 minutes, stirring frequently. Add flour and cook for another minute, then add about ⅓ of the milk mixture and continue to stir to avoid clumping. Add the next ⅓ of the milk mixture, stir to combine, then add the remainder of the milk mixture. Let simmer for approximately 5 minutes - the sauce will be smooth. Add the smoked chilli harissa and nutritional yeast and stir to combine.

5. Place a large pan of salted water on high heat and bring to a boil. Strip the stalks from the Italian kale and chop them into small pieces. Roughly chop the leaves. Add the penne to the water and cook for 7 minutes. When 2 minutes are left, add the Italian Kale. Once done, drain the pasta and kale, reserving 1 C. of the pasta water.

6. Reduce the oven heat to 400°F. Add the roasted squash, pasta, and Italian kale to the sauce and stir well. If it looks too thick, addd a bit of the pasta water to achieve a pasta-sauce like consistency. Transfer the mix to a baking dish, top with breadcrumbs, and bake for 25-30 minutes, until the edges are bubbly and the top is crusty.

7. Allow to stand for 5-10 minutes, and enjoy!