Fusilli with Sausage, Kale and Butternut Squash
  • 1 lb fusilli
  • olive oil
  • 1 lb sweet Italian sausage -removed from casing
  • 2 Tbsp finely chopped red onion
  • 3 garlic cloves, rough chopped
  • half a butternut squash, peeled & cut into small- medium dice
  • 3 cups loosely packed chopped kale
  • salt, pepper
  • burrata cheese
  1. In a large saute pan add a 3 Tbsp of olive oil and the sausage. Cook over medium low heat and use a wooden spoon or masher to break up the sausage into crumbles as it cooks. Cook until a nice golden color has developed.
  2. Add in the onion, garlic and squash. Cook until the squash is tender, stirring occasionally. This will take about 15 minutes depending on the size of the dice on the squash.
  3. While the squash is cooking bring a pot of water to a boil and cook the fusilli to about a minute shy of al dente. Reserve a little cooking water then drain the pasta.
  4. Add in the kale and cook until tender. Add in the al dente pasta and toss. Season with salt and pepper to taste. Add a little olive oil and or cooking water if a little dry.
  5. Serve with a ball of burrata cheese seasoned with a drizzle of olive oil and salt.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2020/01/fusilli-with-sausage-kale-and-butternut-squash/