In The Kitchen
Butternut Squash Spaghetti with Sausage and Sage
Description :
Add spiralized squash to spaghetti for a veggie-centric pasta dish.
Ingredient :
- 8 oz. spaghetti
- Top half of a medium butternut squash (the "neck," about 12 oz.)
- 2 tbsp. extra-virgin olive oil
- 8 oz. sweet Italian sausage, casing removed
- 2 cloves garlic, thinly sliced
- 1/4 c. fresh sage leaves (about 8), chopped
- tsp. crushed red pepper flakes (optional)
- 3/4 c. dry white wine
- 2 c. baby kale
- 1/4 c. cream
- 1 tbsp. whole-grain mustard
- 2 oz. crumbled blue cheese or coarsely grated extra-sharp Cheddar
Direction :
- Cook spaghetti according to package directions; drain.
- Meanwhile, peel the butternut squash and spiralize on a thin noodle setting. Cut any very long strands in half.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes. Add the garlic, sage, and red pepper (if using) and cook, stirring, for 1 minute.
- Add the butternut squash and toss to combine. Add the wine and cook, covered, until the squash is just tender, 3 to 5 minutes.
- Add the kale and toss to combine. Stir in the cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Fold in the cheese.
