OMG, you guys, this Butternut Squash, Sausage, and Kale Pasta is an absolute game-changer! I whipped it up last night, and despite the delightful chaos of kids, our dog, and Brian on a work call, I poured myself a glass of red wine and let "French cooking music" play on Alexa. Honestly, it was the perfect little escape!
Now, I have to say, this involves a few steps, but I promise you it’s SUPER EASY! I can’t take any credit for the recipe—I followed it to a T from The Pioneer Woman, who I absolutely adore.
Now, I have to say, this involves a few steps, but I promise you it’s SUPER EASY! I can’t take any credit for the recipe—I followed it to a T from The Pioneer Woman, who I absolutely adore.
Ingredients:
1 tsp. salt, plus more for the pasta
2 tbsp. olive oil, plus more for the pan
8 oz. loose sweet or hot Italian sausage
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
1/4 tsp. chili powder, plus more to taste
black pepper, to taste
12 oz. orecchiette
1/2 – 1 bag of kale, depending on how much you want
shaved parmesan cheese, for topping
2 tbsp. olive oil, plus more for the pan
8 oz. loose sweet or hot Italian sausage
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
1/4 tsp. chili powder, plus more to taste
black pepper, to taste
12 oz. orecchiette
1/2 – 1 bag of kale, depending on how much you want
shaved parmesan cheese, for topping
Instructions:
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon and stirring occasionally, until browned, about 2 minutes. Transfer to a bowl. Pour off all but 2 tablespoons of the drippings. (If there’s less than 2 tablespoons, add some olive oil.)
Reduce the heat to medium. Add the squash, toss to coat with the oil and sprinkle with 1/2 teaspoon salt, the chili powder and some pepper. Cook, tossing occasionally, until the squash is deep golden brown and just tender (but not falling apart), about 15 minutes. (Add a few tablespoons of water if the squash is getting too dark or dry before it’s tender.) Remove to the bowl with the sausage.
Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, which is usually a minute or two less than the box calls for. Reserve 3/4 cup cooking water, then drain.
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat and add about half the kale and 1/4 teaspoon salt. Cook, tossing, until wilted, adding more kale as each batch wilts. Add the remaining 1/4 teaspoon salt and toss. The whole process will take about 3 minutes. Some of the kale will be browned and some less cooked—that’s fine!
Add 1/2 cup of the reserved cooking water to the pan, then the squash, sausage, pasta and a generous amount of pepper. Cook, carefully tossing with 2 big spoons to avoid mashing the squash, until well combined and the pasta is al dente, about 2 minutes. If it seems dry, add more of the reserved cooking water. Top with shaved parmesan.
Guys, this is so good to serve to your family (or make a little extra pasta with butter and cheese if you have picky eaters), and also SO GOOD for a dinner party!!!
xx, Liz
