Penne with Sausage, Butternut Squash, and Kale
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8 oz. Galbani® Chunk Mozzarella, shredded
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1 lb. butternut squash, 1/2 inch dice
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2 Tbsp. Extra Virgin Olive Oil
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8 oz. Italian sausage , casing removed
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2 cloves garlic, minced
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1 bunch of kale stems, chopped fine
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1 1/2 cup chicken stock
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1 1/2 cup tomato sauce
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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 13×9-inch baking dish.
Top with mozzarella and broil for 3–5 minutes until cheese is bubbly.
-
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 13×9-inch baking dish.
Top with mozzarella and broil for 3–5 minutes until cheese is bubbly.