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Butternut Squash-Kale and Sausage Pasta

Makes 4-6 portions

WHAT YOU NEED:

  • 1 butternut squash, peeled and diced into ½ inch cubes
  • 3 tbsp olive oil
  • Salt and pepper
  • 500g rigatoni
  • 2 tbsp olive oil
  • 4 links of Italian sausage, removed from it’s casing
  • 2 cloves garlic, minced
  • 2 cups kale, stems removed and leaves shredded
  • ½ lemon zested
  • 1 cup parmigiano reggiano grated
  • Salt and pepper to taste

WHAT YOU DO:

  1. Pre-heat the oven to 375 degrees. On a parchment lined baking sheet place the butternut squash, drizzle with the olive oil and season with salt and pepper. Bake in the oven for 40-45 minutes or until the cubes are fork tender. Remove from the oven and reserve.
  2. Bring a large pot of water to a boil. Salt the water and add in the pasta. Cook according to the instructions on the package. Reserve 1 cup of cooking water. Strain the pasta and reserve.
  3. In a large skillet on medium high heat add in the olive oil and the sausage meat. Cook until browned, add in garlic and kale and cook for 4-5 minutes or until the kale is cooked down.
  4. Add the pasta to the skillet, the roasted butternut squash, the lemon zest, the cooking water, parmigiano reggiano and season with salt and pepper. Cook for 2- 3 minutes until the sauce has thickened and the cheese has melted.
  5. Serve with an extra sprinkle of parmigiano reggiano and drizzle of extra virgin olive oil.