Penne with Sausage, Butternut Squash, and Kale


  • 8 oz. Galbani® Chunk Mozzarella, shredded
  • 1 lb. butternut squash, 1/2 inch dice
  • 2 Tbsp. Extra Virgin Olive Oil
  • 8 oz. Italian sausage , casing removed
  • 2 cloves garlic, minced
  • 1 bunch of kale stems, chopped fine
  • 1 1/2 cup chicken stock
  • 1 1/2 cup tomato sauce
  • 12 oz. penne pasta, cook as directed


  • Turn oven to broil.
  • Sauté squash, seasoned with salt and pepper, in olive oil on medium heat in a large skillet until browned and tender, about 12 minutes. Remove from pan.
  • Add sausage to pan, crumbling as you add.
  • Cook on medium heat until browned, about 5 minutes.
  • Add garlic and kale and cook for 5 minutes, stirring occasionally.
  • Add stock, tomato sauce, cooked squash, and bring to a simmer.
  • Reduce heat to low and cook for 5 minutes to soften kale. Season with salt and pepper.
  • Add sauce mixture to pasta in a 13x9-inch baking dish.
  • Top with mozzarella and broil for 3–5 minutes until cheese is bubbly.