Butternut Squash and Sausage Pasta
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
8
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Calories
459 kcal
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Course
Main Course
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Cuisine
Italian
Butternut Squash and Sausage Pasta
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Butternut squash is roasted until caramelized then tossed with sautéed Italian sausage, kale and whole wheat orecchiette pasta.
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Ingredients
- 1 pound whole wheat pasta
- 4 cups medium butternut squash (cubed)
- ¼ cup extra virgin olive oil (divided)
- 1 teaspoons salt (divided)
- ½ teaspoon pepper (divided)
- 6 links Italian sausage (sweet or spicy)
- 3 cloves garlic (grated)
- 4 cups kale (roughly torn)
- ½ cup grated parmigiano-reggiano
- ¼ cup minced parsley
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Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Place butternut squash cubes in a resealable plastic bag and coat with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss well and scatter in a single layer on prepared baking sheet.
- Roast squash until tender and golden brown, about 25-30 minutes, tossing once halfway through.
- While squash is roasting, prepare pasta according to package instructions reserving 1 cup of the starchy cooking liquid; set pasta and cooking liquid aside.
- Heat a large, deep pan over medium-high heat and coat with 1 tablespoon of the olive oil.
- Remove sausage from casings and add to pan. Use a large wooden spoon to break up the sausage and begin browning the meat.
- Stir in grated garlic when sausage is about halfway cooked through. Continue to cook until sausage is cooked through, stirring frequently, about 7-9 minutes.
- Add reserved starchy cooking liquid and use a wooden spoon to deglaze brown bits from bottom of the pan.
- Stir in torn kale and remaining 2 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until kale is bright green, about 2-3 minutes.
- Toss in roasted butternut squash, cooked pasta, Parmigiano-Reggiano and minced parsley. Check for seasoning and adjust accordingly.
- Garnish with additional fresh minced parsley and grated Parmigiano-Reggiano if you wish.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
47.6g
(16%)
Protein
20.5g
(41%)
Fat
23.5g
(36%)
Saturated Fat
6.5g
(33%)
Polyunsaturated Fat
17g
Trans Fat
0g
Cholesterol
46mg
(15%)
Sodium
812mg
(34%)
Fiber
8.1g
(32%)
Sugar
2.6g
(5%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 47.6g | 16% |
| Protein | 20.5g | 41% |
| Fat | 23.5g | 36% |
| Saturated Fat | 6.5g | 33% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 0g | 0% |
| Cholesterol | 46mg | 15% |
| Sodium | 812mg | 34% |
| Fiber | 8.1g | 32% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
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