Careme

Ingredients

• Butternut Squash 1 lb, peeled and 3/4-inch diced 1.49
• Organic Kale 1/2 lb, stems removed and chopped 3.00
• Simple Truth® Italian Chicken Sausage Links 12 OZ 2 links, sliced 5.99
• Jumbo Yellow Onions 1/2 medium, thinly sliced 0.99
• Garlic 3 cloves, minced 0.69
• Pasta 8 oz rigatoni, penne, or orecchiette
• Parmesan 1/3 cup grated
• Olive oil 2 tablespoons
• Butter 1 tablespoon
• Chicken broth 1/2 cup 1.79
• Red pepper flakes optional pinch
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Toss 1 pound diced butternut squash with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil and cook 8 ounces pasta until al dente. Reserve 3/4 cup pasta water, then drain.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced Italian chicken sausage links and cook 4 to 5 minutes until browned.
4. Add 1/2 sliced yellow onion and cook 3 minutes until softened. Stir in 3 minced garlic cloves and a pinch of red pepper flakes if using; cook 30 seconds.
5. Add 1/2 cup chicken broth and 1/2 pound chopped kale. Cover and cook 2 to 3 minutes until the kale wilts.
6. Add the roasted butternut squash, cooked pasta, 1 tablespoon butter, and 1/3 cup Parmesan. Toss gently, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
7. Taste and season with salt and black pepper. Serve hot with extra Parmesan on top.