Acorn Squash and Kale Over Penne

Based on a recipe from MyRecipes.

Acorn Squash and Kale Over Penne
Serves 3-4

1 medium acorn squash, peeled and cut into 1″ cubes
1/2 red onion, diced
2 cloves garlic
6 cups kale, trimmed and chopped
1 tsp. Better Than Bouillion Vegetable Base
8 oz. rice penne, cooked
Nutmeg
Salt
Pepper
Olive oil

Place the squash in a bowl and fill the bowl 1/4 full of water. Cover with plastic wrap and microwave for about 7-8 minutes, or until fork tender. If you prefer, you can do this step in a covered pot on the stovetop. Drain excess water. In a skillet on the stovetop, heat olive oil. Add garlic and red onion and saute for a few minutes. Add kale, vegetable base, and about 3/4 cup of water. Stir and cook down for a few minutes, then carefully add in the squash. Add nutmeg, salt, and pepper to taste. Cook until heated through. Serve over the cooked penne.