- Bring a large pot of water to a boil. Add the squash and cook until just tender, about 6 to 8 minutes. Lift the squash out of the pot with a slotted spoon, set on a plate and set aside.
- Add the rigatoni to the pot of boiling water and cook until tender, about 8 to 10 minutes.
- Meanwhile, place the oil in a very large, wide skillet set over medium, medium-high heat. Add the kale, Serrano ham, garlic, sage and chilies and cook and stir 3 to 4 minutes, until the kale is wilted. Add the reserved squash and stock and bring to a simmer.
- When the pasta is cooked, reserve 1/2 cup of its cooking liquid, then drain well. Add the pasta and reserved cooking liquid and 1/3 cup cheese to the skillet, toss to combine, and serve.
Note: Serrano ham is a dry-cured, Spanish ham. You could also try using thin slices of Proscuitto in this recipe.