Also at her table: Her husband, David, and their son, Joshua, and daughter, Aviel
4 slices bacon, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
4 cups packed stemmed and chopped kale leaves
1 cup low-sodium chicken broth
Salt and pepper
1 1/2 pounds butternut squash, peeled, cubed
8 ounces rigatoni
1/2 cup grated Parmesan
1/2 cup half-and-half
1/4 cup ricotta
How to Make It
In a large skillet over medium heat, cook bacon, stirring, until crispy, about 5 minutes. Transfer bacon to paper towels to drain. Discard all but 1 Tbsp. bacon fat from skillet.
In same skillet over medium heat, sauté onion until translucent, about 4 minutes. Add garlic, spices, kale and 1/4 cup broth. Cook until kale is wilted, 2 to 3 minutes. Season with salt and pepper. Remove from heat.
Bring a large pot of salted water to a boil. In a medium pot, bring squash and remaining broth to a boil. Cover, reduce heat to low and simmer until squash is tender, 12 to 14 minutes. Transfer 1/2 of squash to skillet. Using an immersion blender, puree remaining squash until chunky; add to skillet.
Add rigatoni to boiling water; cook until al dente, about 12 minutes or as package label directs. Drain, reserving 1/2 cup cooking water. Add pasta, Parmesan and half-and-half to skillet. Toss quickly over low heat until warmed through, adding pasta water to thin if needed. Season with salt and pepper. Divide into 4 bowls; top with ricotta and bacon.