Butternut Squash Spaghetti with Sausage and Sage
Butternut Squash Spaghetti with Sausage and Sage
Sep 1, 2016
YIELDS:
4
servings
PREP TIME:
0
hours
15
mins
TOTAL TIME:
0
hours
30
mins
INGREDIENTS
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
crushed red pepper akes (optional)
3/4 c.
dry white wine
2 c.
baby kale
1/4 c.
1 tbsp.
whole-grain mustard
2 oz.
crumbled blue cheese or coarsely grated extra-sharp Cheddar
DIRECTIONS
PER SERVING
546 CAL, 25 G FAT (10 G SAT FAT), 65 MG CHOL, 650 MG SOD, 23 G PRO, 55 G CAR, 4 G FIBER
1. Cook spaghetti according to package directions; drain.
2. Meanwhile, peel the butternut squash and spiralize on a thin noodle setting. Cut any very long strandsin half.
3. Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoonuntil beginning to brown, 6 to 8 minutes. Add the garlic, sage, and red pepper (if using) and cook,stirring, for 1 minute.
4. Add the butternut squash and toss to combine. Add the wine and cook, covered, until the squash is justtender, 3 to 5 minutes.
5. Add the kale and toss to combine. Stir in the cream and mustard and simmer until slightly thickened, 1to 2 minutes. Fold in the cheese.
