Pappardelle with butternut squash, walnuts and kale

Ingredients:

8 oz pappardelle
1 small butternut squash, peeled and diced into 1inch chunks
1-2 cups cauliflower
2 cups kale
2 cloves garlic, minced
6 TBL butter, minced
2 TBL olive oil
1 cup walnuts, rough chopped
juice of 1 lemon
1 TBL honey
sea salt
pepper


Directions:
Preheat oven to 425.  In a baking dish, toss cauliflower and squash in olive oil and sprinkle with salt and pepper.  Roast for 30 minutes.  While veggies are roasting, bring a pot of water to boil and cook pasta according to directions.  Drain and rinse pasta.  In the same pot you cooked the pasta in, add butter and cook on med low till browned.  Browning the butter take butter to a whole new level!  Stir the butter constantly until it just starts to turn brown.  This is the point it could burn, so be careful not to let that happen.  When the butter has browned, quickly add the minced garlic and 1 TBL of olive oil and walnuts.  Saute for a minute, then add kale.  Add roasted veggies and rinsed pasta, lemon juice, and honey.  Sprinkle with sea salt and fresh ground pepper. When kale is wilted and the pasta is hot, the dish is done.
**NOTE**  I used lemon pepper pappardelle from Trader Joes.