In this vegetarian pasta dish, the sweetness of roasted fuyu persimmons is balanced by the bitterness of kale, the tanginess of goat cheese, and the saltiness of Parmesan. The roasted red onions and mushrooms add additional sweetness and umami, as well as textural variation. A sprinkle of nutty, toasted pine nuts adds a bit of crunch, too. I use a cast-iron skillet to roast the persimmon and vegetables because it caramelizes them so well, but you could use any oven-safe baking dish or skillet.