Golden velvet of a squash kale pasta dinner

I had a buttercup squash and a hankering for pasta. A quick, somewhat effortless pasta, to be specific. I'm discovering the joys of being inspired on a whim, like when the real, very honest, image of smooth, velvety squash wrapped around toothsome pasta noodles flashes in front of my eyes.

Here's what I did about that little inspirational daydream:

First, I preheated the oven to 350˚. I cut a buttercup squash in half, scraped out the seeds, rubbed it down with olive oil and seasoned it with salt, pepper and a pinch of freshly grated nutmeg. I placed the squash halves cut-side down on a non-stick sheet tray and popped it into the oven for about 45 minutes. I took it out and let it cool down for about ten minutes before I scooped out the flesh and mashed it smooth with a fork.
I started the pot of water on the stove for the pasta to cook before working on the sauce.
In a large saucepan, I heated up a good glug of olive oil and fried three minced cloves of garlic, one sliced yellow onion, a small red chili, and seasoned with salt and pepper. I cooked this for about 5 minutes or so before adding a couple of chopped, ripe tomatoes. After this cooked for a couple of minutes, I splashed a bit of red wine into the pan to loosen the golden bits from the bottom, letting it bubble down for about 2 minutes. Then, I added my torn up kale, the squash and two cups of water. (Add more water if you need to, depending on the size of your squash. It should have the consistency of tomato sauce - too thick and it'll sit at the bottom of the bowl in lumps, too thin and it won't stick to the noodles).
I reduced the heat and cooked this mixture for about ten minutes, stirring it to make sure it wasn't sticking.
After the pasta was cooked to al dente (with a bite), I strained it and very quickly transferred it to the saucepan, allowing the hot water around the noodles to loosen the sauce a bit. I combined the noodles with the sauce and added a handful of chopped basil and flat leaf parsley.
I piled those golden noodles high in a bowl and topped with some crispy tamari fried almonds.
MMMMMMMMMMMMMMMMMMMMMMMMMMMMM!