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Roasted Butternut Squash, Sausage and Kale Pasta

    Butternut squash is roasted until caramelized then tossed with sautéed Italian sausage, kale and whole wheat orecchiette pasta. 

    Roasted Butternut Squash, Italian Sausage and Kale Pasta - The Lemon Bowl

    With a last name like Della Croce, it probably doesn’t surprise you that my Italian husband lives for pasta night. In fact, whenever I want to create a meal that I know will be a home run with my boys, it always involves pasta.

    Whole Wheat Orecchiette - The Lemon Bowl

    We all know we should eat whole wheat pasta for the added health benefits but I also happen to prefer the texture and flavor. Made with 100% organic whole wheat flour, our brand of choice has always been DeLallo

    Butternut Squash, Kale and Sausage Pasta - The Lemon Bowl

    In fact, most people who eat my pasta have no idea they’re eating whole wheat because of the way DeLallo mills their whole grains. After all, it doesn’t matter how healthy a dish is if no one will eat it.

    Roasted Butternut Squash - The Lemon Bowl

    Now that the weather is cooling down and the leaves are starting to turn, our farmers market stands are filled to the brim with winter squash including one of my favorites: butternut. Peeled then roasted until tender, it adds a bit of sweetness to the pasta which perfectly complements garlicky sausage and slightly bitter kale.

    Roasted Squash, Sausage and Kale Pasta - The Lemon Bowl

    Of course, you all know I’m practically incapable of cooking sausage without its BFF kale so I had to toss in a few torn leaves for good measure. If you don’t think your children like dark leafy greens, try tossing them into warm pasta, drizzling with olive oil and sprinkling with freshly grated cheese. You’re almost guaranteed a clean plate.

    Butternut Squash, Sausage and Kale Pasta - The Lemon Bowl

    My kids love orecchiette (which means “little ears” in Italian) but DeLallo has 14 other cuts of whole wheat pasta for you to choose from. We love butternut squash but acorn or delicate would work well too. No kale on hand? Try spinach or Swiss charge. Whatever you do, just get in the kitchen with your family and make it your own.

    What is your favorite cut of pasta? I’d love to hear from you.

    Your fork is waiting.

    Roasted Butternut Squash, Italian Sausage and Kale Pasta - The Lemon Bowl

    Roasted Butternut Squash, Sausage and Kale Pasta

    4.12 stars average
    Butternut squash is roasted until caramelized then tossed with sautéed Italian sausage, kale and whole wheat orecchiette pasta.
    PREP: 20 mins
    COOK: 45 mins
    TOTAL: 1 hr 5 mins
    Save
    Servings: 8

    Ingredients
     

    • 1 pound DeLallo whole wheat orecchiette pasta
    • 1 cups medium butternut squash (peeled and diced – about 4)
    • ¼ cup extra virgin olive oil (divided)
    • 1 teaspoons salt (divided)
    • ½ teaspoon pepper (divided)
    • 6 links Italian sausage (sweet or spicy)
    • 3 cloves garlic (grated)
    • 4 cups kale (roughly torn)
    • ½ cup grated Parmigiano-Reggiano
    • ¼ cup minced parsley

    Instructions
     

    • Preheat oven to 400 degrees and line a baking sheet with foil.
    • Place butternut squash cubes in a resealable plastic bag and coat with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss well and scatter in a single layer on prepared baking sheet.
    • Roast squash until tender and golden brown, about 25-30 minutes, tossing once halfway through.
    • While squash is roasting, prepare orecchiette pasta according to package instructions reserving 1 cup of the starchy cooking liquid; set pasta and cooking liquid aside.
    • Heat a large, deep pan over medium-high heat and coat with 1 tablespoon of the olive oil.
    • Remove sausage from casings and add to pan. Use a large wooden spoon to break up the sausage and begin browning the meat.
    • Stir in grated garlic when sausage is about halfway cooked through. Continue to cook until sausage is cooked through, stirring frequently, about 7-9 minutes.
    • Add reserved starchy cooking liquid and use a wooden spoon to deglaze brown bits from bottom of the pan.
    • Stir in torn kale and remaining 2 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until kale is bright green, about 2-3 minutes.
    • Toss in roasted butternut squash, cooked pasta, Parmigiano-Reggiano and minced parsley. Check for seasoning and adjust accordingly.
    • Garnish with additional fresh minced parsley and grated Parmigiano-Reggiano if you wish.

    Nutrition

    Calories: 459kcalCarbohydrates: 47.6gProtein: 20.5gFat: 23.5gSaturated Fat: 6.5gPolyunsaturated Fat: 17gTrans Fat: 0gCholesterol: 46mgSodium: 812mgFiber: 8.1gSugar: 2.6g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Disclosure: This recipe is in partnership with DeLallo. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

    For more healthy and easy dinners, check out my Healthy Entrees board!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    36 Comments

    1. I’m not quite sure what was off about this recipe, but it was very “meh.” I was sorely disappointed. I used sweet sausage, and I think perhaps it was just too bland for me. I might try it again with spicy sausage.

      1. Oh no! That’s a bummer… we eat and love this all the time. Have you tried adding chili flakes to your paste before eating? Also a little extra salt or toasted fennel seeds is always good.

        1. Yep! I ended up adding chili flakes to the sausage when I was cooking it, and I added some to the pasta after I tried it too. :(

          My husband said it tasted better as leftovers the next day.

    2. Loved this recipe! It’s perfect for fall. I used mild Italian turkey sausage and followed the rest of the recipe exactly. I will definitely be saving this recipe!

      1. Kale is still growing like weeds here in Michigan so I am finding it at all the farmers markets!! I am always looking for new ways to use it, especially ways like pasta which is always a hit with the boys.

    3. GAH! I love everything about this post Liz! I am such a fan of DeLallo pastas and pasta dishes in general!Anytime I want a comforting dish I also turn to pasta, so your hubby and kids are on to something ;) Definitely going to be making this stat!

    4. I just fell in love with roasted butternut squash a few weeks ago. I think because my grocery store is now cutting it up and selling in these packages all ready for me. Plus all the seasonings I’ve been putting on them, paprika, garlic powder, onion salt, black pepper…I’ve been eating everyday with some chicken for lunches. So glad to see this recipe come in my email! Now I can make this next week. The family won’t eat it but I surely will! I cannot have pasta everyday so I’ll figure something out. Thank you Liz!!

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