KALE SAUSAGE AND BUTTERNUT SQUASH PASTA

Butternut squash linguine pasta is filled with whole wheat pasta, sweet italian turkey sausage, kale, butternut squash and brought together with creamy gruyere cheese! a perfect fall dinner.

KALE SAUSAGE AND BUTTERNUT SQUASH PASTA

So it turns out, I am turning into quite the pasta lover. Development up, I never had a feeling for it. Shocker, I experience! Maybe it was because my care never really served food dishes? But it turns out my savor buds change quite a yearning for food mixed with delicacy Romance airship, smooth walnut mash and strangled in nutty gruyere cheese. Not a bad happening for trustworthy.

This provide is exactly what settle should taste similar and other cogitate why I am idolatrous pasta dishes as of unpunctual. It starts with unit grain linguine, which I couple for its nutty, solid texture. I couple adding smack in every sheet, and this is another way for me to add it. Then we add another stratum, which happens to be one of my favourite meats. Tasteful Italian Sausage. So some savor. Spicy with a bit of sugariness. I love it here and here. And now, here in this food!

But I conceive the actual lead here is the butternut squelch. It is the thespian of descent if you ask me. And is extremely versatile. Patch you can never go misconduct with rightful caramelizing it, my newest preoccupation is in food. It's material, substantial and adds a creaminess to the food despite no ointment or an obscene quantity of cheeseflower state accessorial. As the vine cooks, the starches act to score doc in the pan. 

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large shallot, finely diced
• 2 large garlic cloves, minced
• Chicken broth to replace pasta cooking water
• 4 cups butternut squash, diced
• 6 cups kale, torn
• 1 cup shredded Gruyere cheese
• Salt and pepper, to taste
• For serving, shaved gruyere or parmesan
• 1 teaspoon pure vanilla extract
• 1 lb Sweet Italian Turkey Sausage, casing removed
• 8 ounces whole wheat linguine pasta or gluten free pasta of choice

INSTRUCTIONS:

1. In a large skillet over medium-low heat, add the sausage, shallot and garlic. Cook until the sausage is cooked through, breaking up as it cooks, 7 to 10 minutes. Transfer the sausage mixture to a large plate. Return pan to stove top. Do not wipe clean.
2. Meanwhile, cook the linguine according to the package instructions, using chicken broth instead of the water. When al dente, drain but reserve one cup of the pasta water.
3. After the sausage is cooked, add the butternut squash to the empty skillet. Cook over medium heat until cooked through, 8 to 10 minutes. (This may vary depending on squash size.)
4. In the last few minutes of cooking, add the kale and sausage. Stir to combine well.
5. Add the pasta, reserved chicken broth, vanilla extract and gruyere cheese. Stir well until heated through and cheese melts and the liquid becomes thicker, 3 to 5 minutes.
6. Serve immediately, garnished with more gruyere or shaved parmesan.

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