4 tbsp olive oil

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4 inch cubes

1 lb of mixed mushrooms, cut into 1/2 inch pieces (I used baby bella, shiitake, and another mixed wild mushroom blend.)

3 large garlic cloves, chopped

1 tsp fresh rosemary, chopped

1/3 cup dry white wine or sake

1/3 cup whipping cream

1/4 tsp mace or nutmeg

1 lb farfalle pasta or any other short pasta shape like penne

1 head kale or spinach, washed and chopped

1 cup grated Parmesan cheese

Heat 2 tbsp of olive oil in a large nonstick skillet over medium-high heat. Add butternut squash and saute until beginning to brown. Add in about 1/2 cup water, cover and cook until just tender, stirring occasionally. Using slotted spoon, transfer squash to a bowl.

Add remaining 2 tbsp olive oil to skillet over medium-high heat. Add all mushrooms, garlic and rosemary and saute until tender. Add in chopped kale and saute until cooked through. Add the wine or sake and bring to a boil. Remove from heat and stir in the whipping cream, squash and mace. Season to taste with sea salt and pepper.

Cook pasta in a large pot of boiling water. Drain and toss into the saucepan with the vegetables. Stir to heat through and coat. Add in the Parmesan cheese. Serve with extra Parmesan cheese on the side.