PASTA WITH SAUSAGE, ROASTED BUTTERNUT SQUASH, AND KALE

INGREDIENTS

• 1 butternut squash, peeled and ½" diced
• 3 tablespoons olive oil, divided
• 1 (19 ounce) package Johnsonville Italian Sausage, casings removed
• 3 cloves garlic, minced
• 2 bunches kale, stems discarded and leaves torn
• 1 box (1 lb) rigatoni
• 1 cup finely shredded Parmigiano Reggiano*
• Kosher salt
• Freshly ground black pepper
• Sage, for garnish

INSTRUCTIONS

1. Preheat oven to 400°F. Spread diced butternut squash in an even single layer on a baking sheet covered in aluminum foil. Drizzle with 1 tablespoon olive oil, season generously with Kosher salt and freshly ground black pepper, and toss to coat. Roast in oven until fork tender, about 20-30 minutes.
2. Meanwhile,heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, using a wooden spoon to break up sausage into bite-sized pieces, until meat is fully browned, abut 5 minutes.
3. Meanwhile, bring a pot of salted water to a boil. Cook the rigatoni according to package directions for "al dente" pasta and drain, reserving 1 cup of the pasta water.
4. In the emptied pot in which you cooked the pasta, add the remaining 1 tbl. of olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Add kale (in batches if necessary since it'll wilt down as it heats) and cook, stirring occasionally, until all kale is soft and wilted, about 5-7 minutes. Season with Kosher salt and freshly ground black pepper. Add roasted butternut squash and cooked sausage.. Cook, stirring constantly and being carefuly not to mush the squash, for 1 minute. Add pasta, reserved pasta water, and Parmigiano Reggiano. Season with Kosher salt and freshly ground black pepper. Cook briefly until flavors are combined, about 1 minute. Serve with extra Parmigiano Reggiano, if desired (it will be). Garnish with fresh sage. Devour.

NOTES

*using this high quality parmesan cheese makes all the difference!

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