Boy it was freezing yesterday morning! My husband and I ran in the Joe Davis Memorial Resolution 5K here in Fort Mill. There was a fantastic turnout despite the frigid temperatures. The saving grace was that there was no wind. Hopefully lots of money was raised for Keystone Substance Abuse.
When the weather is cold and I’ve expended lots of Energy, there’s nothing like a comforting pasta dish loaded with brilliantly-colored butternut squash and kale. The Italian sausage and Parmesan cheese make it extra hearty and satisfying.
Pasta with Butternut Squash, Sausage, and Kale
- 1 lb. Italian sausage, casings removed if using links
- cooking spray
- 1 medium sweet onion, diced
- 3 cups diced butternut squash
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- freshly ground black pepper to taste
- 1 1/4 cups reduced-sodium chicken broth
- 1 bunch kale (little over 1/2 pound) rinsed, stems and ribs removed and torn into bite-sized pieces
- 1/4 cup heavy cream
- 8 oz dried pasta of your choice
- 1/2 cup grated Parmesan Cheese
- 2 tablespoons toasted Pine Nuts
- Bring a large pot of salted water to boil.
- While water is coming to a boil, cook sausage in a large skillet coated with cooking spray, over medium heat. Use a wooden spoon to break sausage into pieces as it cooks. Once sausage is pretty well browned, push sausage to sides of pan and add onion. Continue to cook for 4-5 minutes.
- Stir in butternut squash and cook 2 minutes. Add wine, garlic, oregano, red pepper, and black pepper and cook until wine evaporates, 2 to 3 minutes.
- Add 3/4 cup of the chicken broth and cook until butternut squash is just starting to get soft. Add kale and remaining chicken broth and cook, stirring constantly, until kale is wilted, about 3 to 4 minutes. Stir in heavy cream.
- Once water boils, cook pasta according to package directions. Save 1/2 cup of cooking liquid. Return drained pasta to pot. Stir in cooking liquid and Parmesan cheese and add butternut squash/kale mixture. Mix together. Top with Pine Nuts.
Yield: 4 servings