This Honeynut Squash, Kale, & Sausage Pasta is packed with Fall goodness. Roasted Honeynut Squash, softened kale, and spicy sausage are tossed with rigatoni and topped with parmesan cheese.
Let's Talk About Pasta
What’s your go-to meal? You know, the one that even on your most chaotic day, you seem to gravitate towards? That’s tried and true, comforting, and seems to come together flawlessly?
For me, it’s pasta. Always.
Now, pasta is a broad topic, I know this. Sometimes all I have energy to do is boil some penne and serve it with my favorite jarred marinara. And that’s ok! But for those days that I have just a *little* extra energy, I like making what I cal a Pasta Toss! It couldn’t be simpler.
How To Make A Pasta Toss
The equation for a Pasta Toss is as follows:
1 Part Pasta + 1 Part Vegetable + 1/2 Part Meat/Protein
Add in a little cheese if you’d like, and viola! Pasta Toss.
I like to switch up the ingredients I use to keep things interesting. Sometimes I go meatless, but will try to add in a different form of protein, whether by using protein-rich pasta or legumes. The vegetables I use are always on constant rotations, depending on the season and what’s available! As I write this, it’s the thick of Fall, so I will typically opt for a combination of the following:
- Squash of any type
- Kale, chard, or any other hearty Winter green
- Onions
- Mushrooms
- Brussels sprouts
- Jarred sun-dried tomatoes
The beauty of a Pasta Toss, however, is that you can make it your own. So go ahead! Pick your favorites. Make your very own Pasta Toss: I have a feeling it may just become your new favorite go-to dinner.
Honeynut Squash, Kale, & Sausage Pasta
Ingredients
- 1 honeynut squash, skin removed, flesh cubed
- 1 Tbsp olive oil
- 1 lb rigatoni pasta
- 1 lb ground sausage
- 3 cups kale, stemmed and torn in to bite sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated parmesan cheese, additional shaved parmesan for serving
- Fresh herbs for garnish, such as thyme, sage, or rosemary
Instructions
- Preheat oven to 400 degrees.
- Place cubed honeynut squash on a parchment lined baking sheet. Dizzle with olive oil and season with a pinch of sea salt and freshly cracked pepper. Bake for 25 minutes, or until squash is fork tender. Remove from oven and allow to slightly cool.
- Meanwhile, boil pasta according to package instructions. Be sure to reserve 1/2 cup of the water the pasta is cooking in.
- In a large saute pan set over medium heat, add ground sausage, breaking in to bite sized pieces as it cooks. Once sausage is completely cooked, remove with a slotted spoon and set aside.
- Add stemmed and torn kale to the pan, tossing to coat completely with the redisual grease from the sausage. Season lightly with salt and pepper, starting with a pinch, but ultimately using 1/4 teaspoon as salt if it's needed. The sausage will already be salty in the total dish, so adjust to your taste.
- Once pasta is done, return to pot it cooked in. Add honeynut squash, sausage, and sauteed kale, tossing to combine. Add grated parmesan cheese, followed by 1/4 cup of the reserved pasta water. Mix to combine, adding additional water as needed. Taste pasta, adjust salt and pepper to your liking.
- Serve with shaved parmesan and chopped herbs.