Skillet Kale and Butternut Squash Pasta

Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 4 minutes. Push to the side and add the shallot and chili flakes and cook until softened, about 1 minute more, then add the garlic and cook until fragrant, another 30 seconds.

Add the stock and the pasta and adjust the heat to maintain a vigorous boil and cook, stirring occasionally, until pasta has about 4 minutes left to finish and stir in the kale leaves. Allow the pasta to finish cooking and the kale to wilt. Remove from the pan and toss with the lemon juice and cheese. Season to taste. Serve drizzled with olive oil and sprinkled with more cheese.