Orecchiette with Roasted Butternut Squash, Kale, and Caramelized Red Onion

INGREDIENTS

• 1/2 cup heavy cream
• 1/4 teaspoon nutmeg
• 1 red onion, sliced thinly
• 1 ounce goat cheese (optional)
• parmesan cheese (to serve)
• 4 tablespoons olive oil, divided
• 1/2 cup white wine
• 1 bunch kale
• 1/2 pound orecchiette
• pinches cayenne pepper
• 1 large butternut squash, diced into small squares
• 1 tablespoon sage
• 2 cups chicken broth