As my life starts to come to a normal pace again I thought it was time for a new theme. We have been soaking up the fall colors and flavors the last month here in New England and I thought I would bring a little autumn to the blog. The other day when I was doing the grocery shopping I was amazed at the squash aisle at the market. There were so many different edible squashes and I thought it would make a great theme for myself.
I am familiar with butternut, acorn, spaghetti, and pumpkin but I have never had delicata, buttercup, or hubbard. So, I plan on learning more about squash this fall season and sharing what I learn. I might even share some squash with the buddies!
Butternut Squash, Kale, Sausage Pasta
1 tsp olive oil
1 lb. italian sausages (spicy or sweet), sliced or casing removed
1 onion, sliced
1 garlic clove, minced
2 cups kale, chopped
8 oz penne, cooked al dente
1 cup puréed butternut squash
1/2 cup parmesan cheese (extra for serving)
1. In a large skillet, heat olive oil over medium heat. Fry sausage until fully cooked and golden brown.
2. Add the onion and garlic to the sausage until fragrant. Saute the kale into the sausage and onion until it has wilted.
3. Stir in the butternut squash puree and thin with a little bit of pasta water if needed. Season the sauce and cook until hot.
4. Stir in penne and cheese and serve with a little extra parmesan.
Let me know what you think! Do you have a favorite butternut squash recipe?