Bucatini with Bacon Kale and Winter Squash

Ingredients

• 1/4 cup (2 fl. oz./60 ml) olive oil
• 8 to 10 fresh sage leaves
• 1 butternut, kabocha or calabaza squash, peeled, seeded and sliced into 1-inch (2.5-cm) pieces
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 12 oz. (375 g) bucatini
• 3 oz. (90 g) bacon, diced
• 1 large shallot, sliced into 1/8-inch (3-mm) rings
• 1 bunch Tuscan kale, stemmed and leaves cut crosswise into 1/4-inch (3-mm) ribbons
• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 3 garlic cloves, minced
• 1/4 cup (2 fl. oz./60 ml) white wine
• 2 fresh sage leaves
• 1 Tbs. heavy cream
• 2 Tbs. pine nuts, toasted
• Grated Parmigiano-Reggiano cheese for serving

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