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Butternut Squash and Sausage Pasta
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Butternut Squash and Sausage Pasta

Butternut squash is roasted until caramelized then tossed with sautéed Italian sausage, kale and whole wheat orecchiette pasta.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 459 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound whole wheat pasta
  • 4 cups butternut squash cubed, medium
  • ¼ cup extra virgin olive oil (divided)
  • 1 teaspoons salt (divided)
  • ½ teaspoon black pepper divided
  • 6 Italian sausage sweet or spicy, links
  • 3 cloves garlic (grated)
  • 4 cups kale (roughly torn)
  • ½ cup Parmigiano-Reggiano grated
  • ¼ cup parsley minced

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees and line a baking sheet with foil.
  2. 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.
  3. Roast squash until tender and golden brown, about 25-30 minutes, tossing once halfway through.
  4. While squash is roasting, prepare pasta according to package instructions reserving 1 cup of the starchy cooking liquid; set pasta and cooking liquid aside.
  5. Heat a large, deep pan over medium-high heat and coat with 1 tablespoon of the olive oil.
  6. Remove sausage from casings and add to pan. Use a large wooden spoon to break up the sausage and begin browning the meat.
  7. 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.
  8. Add reserved starchy cooking liquid and use a wooden spoon to deglaze brown bits from bottom of the pan.
  9. 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.
  10. Toss in roasted butternut squash, cooked pasta, Parmigiano-Reggiano and minced parsley. Check for seasoning and adjust accordingly.
  11. Garnish with additional fresh minced parsley and grated Parmigiano-Reggiano if you wish.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 459

% 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.