I’ve talked before about my unnatural love for butternut squash. Well, I have an even greater love: kale. Yes, kale is above and beyond all other vegetables for me. I could seriously eat it every meal of the day.
Just thinking about it makes me salivate.
Here’s another variation on the butternut squash and kale pasta dish I posted before. I may or may not be having this for lunch as we speak. (Ok I am.)
Orechiette with kale, butternut squash, zucchini, and sausage (serves 1)
- 1 link spicy Italian sausage (if you’re not big on spicy, you can use sweet Italian sausage instead), chopped
- 1/2 cup kale, chopped
- 1/2 cup butternut squash, cubed
- 1 cup zucchini, chopped
- 2 oz. orechiette pasta (feel free to substitute penne or rotini, or whatever shorter pasta you prefer)
- 1 tbsp grated parmesan
- 1 garlic clove, minced
- 1 tsp olive oil
- Salt for seasoning
Preheat oven at 400 degrees. On a baking sheet, lay out the butternut squash and zucchini, sprinkle with salt and olive oil, then roast for 20-25 minutes.
In the meantime, cook the orechiette. While the pasta is cooking, heat the olive oil in a skillet, then add the garlic. Once the garlic starts to brown and/or become fragrant, add the sausage and cook the sausage. Next, add the kale and cool until it’s wilted (make sure to sprinkle with salt so it helps with the wilting). Add the cooked pasta, then toss with the roasted veggies.
Top with grated parmesan and enjoy! Can be eaten right off the stove or at room temperature — your choice.