La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/8103/
Sausage and Kale Pasta with Butternut Squash
Heart Healthy; Nutritious and Delicious
Yield: 6 servings
Preparation Time: 15 min; Cook: 45 min
Ingredients
| 1 |
pound |
butternut squash, peeled and diced
|
|
|
| 12 |
ounces |
pasta (can be gluten free)
|
|
|
| 1 |
pound |
spicy italian chicken sausage
|
|
|
| 1 |
tablespoon |
olive oil
|
|
|
| 1/4 |
cup |
shallots, minced
|
|
|
| 4 |
cloves |
garlic, minced
|
|
|
|
|
coarse sea salt, to taste
|
|
|
|
|
freshly ground black pepper, to taste
|
|
|
| 4 |
cups |
baby kale, roughly chopped
|
|
|
| 4 |
|
sage leaves, sliced thin
|
|
|
| 2 |
tablespoons |
shaved parmesan cheese
|
|
|
Directions:
Bring a large pot of water to a boil. Add butternut squash and gently boil until soft, about 5 to 7 minutes, using a slotted spoon, remove squash and blend in a blender or food processor until smooth, scraping down the sides as you blend.
Add pasta to the same water and return to a boil. Cook according to package directions for al dente. When finished, reserve 1 cup of pasta water before draining. Return pasta to pot.
While the pasta is cooking, remove sausage from its casings and in a large deep skillet, add olive oil and saut sausage over medium heat until browned. Break up the sausage with a spoon or spatula as it cooks. Add the shallots and garlic and continue to cook until the shallots are soft, about 5 to 6 minutes.
Add the pureed butternut squash, season with salt and pepper and add small amounts of the reserved pasta water to thin out the sauce to your liking, about 1/2 to 1 cup. Add chopped baby kale and sage and stir in parmesan cheese until melted and kale is wilted. Mix together with cooked pasta and stir together.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/8103/