Penne with kale and baked squash

I had no intention of making this dish... it just kind of happened. I had a delicata squash baking in the oven and some kale simmering in onions, thinking I would just put it all on a plate for a light veggie meal, but then I threw some leftover penne in the kale and decided it would be fun to peel the cooked squash, cube it and throw it in the dish. I have no regrets, as it was all very lovely!

Here's what you do:

1. Peel and cut a small squash in cubes and bake covered in olive oil at 400 degrees for about 45 minutes to an hour.
2. Meanwhile, slice a large onion and sautee in a large pot in olive oil over low heat until translucent.
3. Wash and chop up a bunch of kale and add to the onions. Stir to cover with oil. Salt and pepper generously. Add just enough water to create some steam. Cover and let the kale wilt, stirring occasionally and adding a bit of water at a time if you notice it has all evaporated.
4. When the kale is very tender, add cooked penne (or other pasta) and stir.
5. Add a couple heaping teaspoons of creme fraiche. (Sour cream may work, but you should heat it first before adding it to the kale or it will curdle.)
6. Add the cooked squash and stir.
7. Shred some fresh romano cheese and add to the dish, stirring.
8. Serve hot with some more fresh romano grated over the top. YUM!