Orecchiette with Butternut Squash, Kale, and Sausage

Name: Orecchiette with Butternut Squash, Kale, and Sausage
Prep time: 45 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 1 tsp. kosher salt, plus more for the pasta; 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

Nothing beats this hearty pasta dish.

By Ree DrummondPublished: Jun 24, 2020

1 Rating

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orecchiette with butternut squash kale sausage

Ryan Dausch

Yields:

4 - 6 serving(s)

Prep Time:

45 mins

Total Time:

45 mins

This orecchiette dish is the perfect fall meal. Don't be shy with the parmesan shavings!

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Ingredients

1 tsp. kosher salt, plus more for the pasta
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

Directions

1. Step 1Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon and stirring occasionally, until browned, about 2 minutes. Transfer to a bowl. Pour off all but 2 tablespoons of the drippings. (If there’s less than 2 tablespoons, add some olive oil.)
2. Step 2Reduce the heat to medium. Add the squash, toss to coat with the oil and sprinkle with 1/2 teaspoon 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. (Add a few tablespoons of water if the squash is getting too dark or dry before it’s tender.) Remove to the bowl with the sausage.
3. Step 3Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, which is usually a minute or two less than the box calls for. Reserve 3/4 cup cooking water, then drain.
4. Step 4Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat and add about half the kale and 1/4 teaspoon salt. Cook, tossing, until wilted, adding more kale as each batch wilts. Add the remaining 1/4 teaspoon salt and toss. The whole process will take about 3 minutes. Some of the kale will be browned and some less cooked—that’s fine!
5. Step 5Add 1/2 cup of the reserved cooking water to the pan, then the squash, sausage, pasta and a generous amount of pepper. Cook, carefully tossing with 2 big spoons to avoid mashing the squash, until well combined and the pasta is al dente, about 2 minutes. If it seems dry, add more of the reserved cooking water. Top with shaved parmesan.