Ingredients: |
Ingredients: 1 1/2 lb butternut squash (2 medium), peeled and cut into chunks
1 Tbsp olive oil
6-8 sprigs fresh thyme
1/2 tsp salt, divided
Coarse ground black pepper
1 lb Italian sweet sausage, removed from casings
1 tsp fennel seeds
1 bunch of kale, washed, tough stems removed and roughly chopped
8 oz uncooked rigatoni
2 C half and half
1/2 C low sodium chicken broth
1 1/2 C finely grated Pecorino Romano cheese
1/2 C breadcrumbs
Additional cheese for topping
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Directions: |
Directions:Preheat over to 400º. Bring large pot of water to a boil. Lightly oil 13x9 baking dish.
Toss together squash, oil, thyme, 1/4 tsp salt and pepper on a large baking sheet. Roast 20-25 minutes, until squash is tender, but not mushy. Discard thyme.
Place sausage and fennel seeds in a large Dutch over; cook over medium-high heat, stirring frequently to break up sausage, until meat is no longer pink. Remove sausage and drain most of oil. Return pan to stove; lover heat to medium. Add kale and garlic; saute until kale is wilted, 3-5 minutes. Ad 1/4 tsp salt and pepper. Turn of heat and return sausage to pan.
Reduce over temp to 375º.
Cook pasta in boiling water, 2 minutes less than pkg directions. Drain well. Toss with sausage mixture. Add half and half, chicken broth and half the cheese. Gently toss. Transfer to baking pan, top with breadcrumbs and remaining cheese. (If making in advance, allow mixture to come to room temperature, cover with plastic wrap and place in refrigerator).
Bake 25 minutes until heated through and crusty on top. Serves 8. |
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