Acorn Squash And Kale Over Penne


6 cups (1-inch) cubed peeled acorn squash (about 2 medium squash)
1/4 cup Water
1 tablespoon Olive oil
2 Garlic cloves, minced
8 cups (about 5 ounces) coarsely chopped trimmed kale
1 cup Organic vegetable broth
1/4 teaspoon Salt
1/4 teaspoon Crushed red pepper
1/4 teaspoon Grated nutmeg
4 cups Hot cooked penne
2/3 cup Shredded Parmesan cheese


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