Honeynut Squash, Kale, & Sausage Pasta
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.
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.