Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel, seed, and cut 1 1/2 lb butternut squash into 3/4-inch cubes; you should have about 1 lb of cubes.

2. 2.

   Strip the leaves from 1 bunch lacinato kale and chop them. Thinly slice 8 oz chicken sausage and mince 2 cloves garlic. Zest and juice 1 lemon, keeping the zest and juice separate.

3. 3.

   Toss the squash cubes with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt on a baking sheet. Spread them out and roast for 23–27 minutes, turning once, until browned and tender.

4. 4.

   While the squash roasts, bring 1 quart water to a boil in a medium pot. Add 1 tablespoon plus 1/4 teaspoon fine sea salt, then cook 6 oz whole-grain penne until al dente according to the package. Reserve 1/2 cup pasta water before draining.

5. 5.

   Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook the sliced sausage for 7–9 minutes, turning occasionally, until browned and its center reaches 165°F. Add the minced garlic and chopped kale; cook for 2–3 minutes, stirring, until the kale wilts.

6. 6.

   Add the drained penne and roasted squash to the skillet. Toss with the prepared lemon zest and 1/4 cup reserved pasta water until lightly coated, adding more reserved water if needed. Stir in the prepared lemon juice, then divide between two bowls.

Want more detail? See the temperature guide.