Happy Monday! I have a delicious recipe to share with you today that is guaranteed to be a hit with your family. And the way that I know this is that I made this pasta last week, set aside a portion to photograph the following day when the light was better, only to discover by the next morning that those leftovers were gone! So I had to make it again…just so I could photograph it for you. But there were no complaints when my kids saw this pasta again. Inspired by a recipe shared by lifestyle blogger Liz Joy of Pure Joy Home, this one requires just a few steps and ingredients and is a yummy fall dinner.
What You Need
- 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
- 1/4 tsp. garlic powder
- Black pepper, to taste
- 12 ounces orecchiette pasta (or any pasta you prefer)
- 1/2 – 1 bag of kale, depending on how much you want
- Shaved parmesan cheese, for topping
What You Do
- Preheat oven to 350. Spread cubed butternut squash on a foil-lined baking sheet and drizzle with olive oil, garlic powder, and chili powder. Roast until browned, about 30 minutes. Toss half way though to prevent them from sticking to foil. Turn to broil for last 2 minutes to brown the squash.
- Bring a large pot of salted water to a boil. Cook pasta according to directions on box. Drain when finished and return to pot.
- While squash and pasta are cooking, heat 1 tablespoon olive oil in a large nonstick skillet. Add the sausage and cook, breaking it up with a spoon and stirring occasionally, until browned, about 2 minutes. Add kale. Cook, tossing, until wilted, adding more kale as each batch wilts.
- Add the squash, sausage, and kale to pasta pot. Season with salt and pepper. Toss until well combined. Top with shaved parmesan. Serve immediately.
Enjoy with a salad. So good your family will think you’ve been cooking all day!
Have a great week!