- 2 tablespoons extra-virgin olive oil, plus more for serving
- 3 1/2 cups cubed, peeled, and seeded sugar pumpkin or kabocha squash
- Kosher salt and freshly ground black pepper
- 1 medium shallot, thinly sliced (about 1/2 cup)
- Pinch of dried red chili flakes
- 1 clove garlic, minced or grated with a Microplane (about 1 teaspoon)
- 4 cups homemade or store-bought low-sodium vegetable or chicken stock
- 1 pound farfalle pasta
- 3 cups chopped lacinato kale (Tuscan or cavolo nero), stemmed and leaves removed from ribs and cut into 1-inch ribbons
- 1 tablespoon fresh juice from 1 lemon
- 2 ounces finely grated Parmigianno-Reggiano, plus more for serving
Heat oil in a 12-inch skillet over medium-high heat until hot. Add pumpkin, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and and add shallot and chili flakes and cook until softened, about 1 minute more, then add garlic and cook until fragrant, another 30 seconds.
Add stock and pasta and adjust heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in kale leaves. Allow pasta to finish cooking and kale to wilt. Remove from pan and toss with lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.