Pasta with Kale and Butternut Squash

I had some leftover kale and butternut squash, so I came up with this concoction the other night.  Not too shabby, cheese is definitely a must. For me anyway. I suppose you could just add a bunch more salt to make up for it.

Ingredients

1 pound kale, removed from ribs and coarsely chopped
2 1/4 cups butternut squash, peeled and diced
1 pound short pasta (I used campanelle)
2 medium sized shallots
4 tablespoons olive oil
3-4 cloves garlic (depending on how garlick-y you like stuff, I used 4)
Salt and pepper to taste
Grated parmesan cheese to taste
1/2 cup reserved pasta water

1. Cook pasta according to directions. Reserve 1/2 cup pasta water.

2. Heat olive oil in a large saute pan over medium heat.  Add shallots and saute for about 2-3 minutes. Add butternut squash and cover for about 8 minutes, or until the squash is tender.

3. Add kale and garlic to pan and cover for another 5 minutes until kale is slightly wilted but still bright green.  Remove from heat.

4. Add drained pasta to pan and mix with kale and butternut squash.  Add pasta water, 2 tablespoons olive oil, and season with salt and pepper.  Top with freshly grated parmesan cheese (or other hard cheese).