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Butternut Squash, Sausage and Kale Pasta

6 Oct 2021 Recipes

omg omg omg – this was SO good!!! I made it last night and although there was chaos all around me (kids, william and dog while Brian was on a work call) I poured a glass of red and put on “french cooking music” on the Alexa and had a nice little time for myself πŸ™ŒπŸ» It is multi-step but I promise it’s SUPER EASY!Β I can’t take one ounce of credit for the recipe, I followed it to a T from The Pioneer Woman whom I love.

IngredientsΒ 

  • 1 tsp. kosher 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

 

  1. Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large nonstick skillet (I’m obsessed with our Our Place Pan AND it’s $30 off right now) 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.)
  2. 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.
  3. 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.
  4. 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 cookedβ€”that’s fine!
  5. 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

dinnerware / our place pan

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    Last day of school for Grace and Brian πŸ““πŸ“šβœ Last day of school for Grace and Brian πŸ““πŸ“šβœοΈ Such a beautiful year of learning and friendship for these two!! Grateful for our incredible teachers and staff that make school such a positive experience for our children πŸ™πŸ»πŸ™πŸ»
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