Orecchiette with Butternut Squash, Kale, and Sausage

Orecchiette with Butternut Squash, Kale, and Sausage

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Orecchiette with Butternut Squash, Kale, and Sausage

Orecchiette with Butternut Squash, Kale, and Sausage

This orecchiette dish is the perfect fall meal. (Yield: 4-6 servings)

Ingredients:

  • 1 tsp. kosher salt
  • 2 Tbsp. olive oil, plus more for the pan
  • 8 oz. loose sweet or hot Italian sausage
  • 1/2 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1/4 tsp. chili powder, plus more to taste
  • Black pepper, to taste
  • 12 oz. orecchiette
  • 1 bunch kale, stems discarded, leaves torn
  • Shaved parmesan cheese, for topping

Cooking Instructions:

  1. Bring a large pot of salted water to a boil. Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook until browned, about
    2 minutes. Transfer to a bowl. Pour off all but 2 tablespoons of the drippings. (If there’s less than 2 Tbsp., add olive oil.)
  2. Reduce the heat to medium. Add the squash, toss to coat with the oil and sprinkle with 1/2 tsp. salt, the chili powder, and some pepper. Cook, tossing occasionally, until the squash is deep golden brown and just tender (but not falling apart), about 15 minutes. Move to the bowl with the sausage.
  3. Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until al dente. Reserve 3/4 c. cooking water, then drain.
  4. Heat the remaining 1 Tbsp. olive oil in the skillet over medium-high heat and add about half the kale and 1/4 tsp. salt. Cook, tossing, until wilted. Add more kale as each batch wilts. Add the remaining 1/4 tsp. salt and toss.
  5. Add 1/2 c. of the reserved cooking water to the pan, then the squash, sausage, pasta, and a generous amount of pepper. Cook for 2 minutes until well combined, carefully tossing with 2 big spoons to avoid mashing the squash. If it seems dry, add more of the reserved cooking water. Top with shaved parmesan.