• 17 ounces fusilli (gluten-free, if needed)

  • 2 teaspoons salted butter

  • 1/2 cup of Lozanuez pecans, coarsely chopped

  • 1 teaspoon olive oil

  • 1 red onion, thinly sliced

  • 2 cloves of garlic, minced

  • 2 cups torn kale

  • 1 14-ounce can pumpkin

  • 1 cup cottage cheese

  • 2 tablespoons chopped fresh sage

  • 1 teaspoon sea salt

  • 1/2 teaspoon each: black pepper and cayenne

  • 8 ounces mozzarella, grated


  1. Preheat your oven to 350 degrees.

  2. Cook the fusilli in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.

  3. While the pasta is cooking prepare the rest of the meal. Melt the butter in a small frying pan over medium-high heat and add the Lozanuez pecans. Toast until they are fragrant, about 5 minutes.

  4. Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes.

  5. In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, and cayenne.

  6. Spread a scoop of the pumpkin into the bottom of a casserole dish or ovenproof pot. Layer with 1/3 of the pasta, 1/3 of the pumpkin, 1/3 of the kale, and 1/3 of the mozzarella. Repeat 2 more times. Top the pasta with the buttered pecans and bake uncovered for 25 minutes, or until the pasta is hot and bubbling.