In a large pot, bring water to a boil. Add in the Mueller's Spaghetti Pasta and cook according to directions, about 10 minutes or until pasta is al dente. Drain and set aside.

While waiting on the pasta to cook, get started on the pancetta butternut mixture. In a large, oven-proof skillet, heat olive oil and add in the pancetta, cook until the pancetta is starting to turn golden and is crispy. Add in the minced garlic, cook for about a minute, then continue to add the diced butternut squash and cook until the butternut squash is just starting to become tender.

Squeeze in the lemon juice, and add the white wine, allowing to deglaze the pan, add in the chopped kale and turn down the heat to low, and simmer for about 5 minutes until the kale starts to wilt. Grate over the asiago or parmesan cheese to your liking.

Turn on the broiler, and carefully transfer the butternut mixture in the oven-proof skillet to the middle of the oven. Cook until the cheese is melted and the kale and butternut squash are starting to turn golden - about 5 - 8 minutes

In a dry skillet, add the walnut pieces and toast for 2 - 3 minutes until just starting to brown.

Once the pancetta butternut mixture is finished, remove it from the oven. serve over pasta, add more grated cheese, and a squeeze of more lemon if desired, then garnish with a scattering of toasted walnuts.