Butternut Kale Fettuccine

Prep Time: 20 minutes Cook Time: 30 minutes

Serves 2-4

Butternut Cream Sauce

2 cups prepared butternut squash soup*

1/4 cup heavy cream

Fettuccine

6 oz. fettuccine noodles (I prefer to use lentil or brown rice noodles for extra nutrition)

3 tbsp extra-virgin olive oil, divided

1/2 lb. ground Italian sausage

4 cups small diced butternut squash

1 cup chopped onion

~5 cups chopped kale

Salt and pepper to taste

Freshly grated Parmesan cheese (optional)

  1. In a medium pot, bring the butternut squash soup to a simmer, and let cook with the lid off, until slightly thickened and reduced, about 15 minutes. Let cool slightly, stir in cream, and set aside.

  2. Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions, about 12-15 minutes. Drain, and set aside.

  3. Meanwhile, heat 1 tbsp. olive oil in a large skillet. Add the Italian sausage, and cook until lightly browned and cooked through, about 10 minutes. Remove from pan, and set aside.

  4. Heat remaining 2 tbsp. olive oil to the same large skillet over medium heat. Add butternut squash, and cook for 10 minutes, stirring occasionally. Add the onion, and cook for another 5 minutes, stirring occasionally. Add the kale and cook for another 2-3 minutes. Sprinkle with salt and pepper to taste. Add the sausage back to the skillet, and cook for another 2-3 minutes.

  5. Toss the pasta with with butternut sauce, and top with butternut sausage mixture. Top with Parmesan cheese if desired.

Tips:

  • Trader Joe’s has a great organic butternut squash soup that I used for this recipe. Of course, you can always simmer some butternut squash with onion, garlic, and broth, and then puree to your desired consistency instead of using a pre-made soup.

Ben Mastracco