This recipe actually started out as a butternut squash baked risotto in that same November issue of Everyday Food as the pumpkin carrot cake. Peeled and diced, butternut squash looks exactly like pumpkin and most recipes are interchangeable. It's just a whole lot easier to peel and dice a pumpkin. And between the pumpkin and the kale, it just doesn't get much healthier than this side dish. Karen and I liked it better than the guys, and I ate it for lunch for a week as it reheats very well.