Butternut Squash, Sausage & Kale Orecchiette Pasta 

 

READY IN 45 MINUTES

SERVES SIX

INGREDIENTS

  • 8 cups filtered water 

  • 1 teaspoon real salt 

  • 8 ounces orecchiette pasta (sub gluten free shells for gluten free) 

  • ¾ cup hot pasta water 

  • 1 tablespoon extra virgin olive oil 

  • 8 ounces sweet, hot Italian, or sage sausage 

  • ½ medium butternut squash, peeled, seeded & cut into ½ inch cubes 

  • ½ teaspoon real salt 

  • ¼ teaspoon chili powder 

  • ¼ teaspoon ground black pepper 

  • 1 bunch kale, stems discarded, chopped 

  • ¼ teaspoon real salt 

  • Ground black pepper to taste 

  • Chili powder to taste 

TOPPING (optional) 

  • Parmigiano Reggiano, shaved (omit for dairy free) 

PREPARATION

  1. Bring a large pot of water and salt to a boil. Cook pasta according to package until al dente, about 1-2 minutes less than the box calls for. Reserve ¾ cup hot pasta water, and drain the rest. Set aside. 

  2. Meanwhile, heat olive oil in a large skillet over medium high heat. Add the sausage and cook until browned, about 2 minutes. Transfer to a paper towel lined plate & set aside. 

  3. Pour out drippings and keep 2 tablespoons. If there’s less than 2 tablespoons, add olive oil. Reduce the heat to medium. Add the squash, toss to coat with drippings and sprinkle with salt, chili powder and black pepper. Cook, tossing occasionally, until the squash is golden brown & tender, about 15 minutes. 

  4. Add kale to the skillet with the squash in a few batches. Cook, toss until wilted and add more kale as each batch wilts. Add ½ cup of hot pasta water, sausage, pasta, salt, black pepper, and chili powder to the skillet. 

  5. Carefully toss until well combined and the pasta is still al dente, about 2 minutes. Add more hot pasta water if it seems dry. 

  6. Top with shaved parmesan and enjoy! 

Butternut Squash, Sausage & Kale Orecchiette Pasta
Yield 6
Author Kristi Blackburn
Prep time
10 Min
Cook time
45 Min
Total time
55 Min

Butternut Squash, Sausage & Kale Orecchiette Pasta

This meal is a beautiful example of food working together the way it was designed to. The sausage provides protein and healthy fats to support blood sugar balance and satiety, while butternut squash offers complex carbohydrates and beta-carotene to nourish hormones and digestion. Kale adds fiber, minerals, and phytonutrients that support detox pathways and gut health. Using hot pasta water creates a naturally creamy sauce without heavy ingredients, making this dish both satisfying and easy to digest. It’s a balanced, nourishing meal that supports energy, fullness, and flavor without leaving you feeling heavy or bloated.

Ingredients

TOPPING (optional)

Instructions

  1. Bring a large pot of water and salt to a boil. Cook pasta according to package until al dente, about 1-2 minutes less than the box calls for. Reserve ¾ cup hot pasta water, and drain the rest. Set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium high heat. Add the sausage and cook until browned, about 2 minutes. Transfer to a paper towel lined plate & set aside.
  3. Pour out drippings and keep 2 tablespoons. If there’s less than 2 tablespoons, add olive oil. Reduce the heat to medium. Add the squash, toss to coat with drippings and sprinkle with salt, chili powder and black pepper. Cook, tossing occasionally, until the squash is golden brown & tender, about 15 minutes.
  4. Add kale to the skillet with the squash in a few batches. Cook, toss until wilted and add more kale as each batch wilts. Add ½ cup of hot pasta water, sausage, pasta, salt, black pepper, and chili powder to the skillet.
  5. Carefully toss until well combined and the pasta is still al dente, about 2 minutes. Add more hot pasta water if it seems dry.
  6. Top with shaved parmesan and enjoy!
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Pasta, MainKristi BlackburnComment