Orecchiette With Butternut Squash Kale And Sausage Recipes

ORECCHIETTE WITH BUTTERNUT SQUASH, KALE, AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon and stirring occasionally, until browned, about 2 minutes. Transfer to a bowl. Pour off all but 2 tablespoons of the drippings. (If there's less than 2 tablespoons, add some olive oil.)
• Reduce the heat to medium. Add the squash, toss to coat with the oil and sprinkle with 1/2 teaspoon salt, the chili powder and some pepper. Cook, tossing occasionally, until the squash is deep golden brown and just tender (but not falling apart), about 15 minutes. (Add a few tablespoons of water if the squash is getting too dark or dry before it's tender.) Remove to the bowl with the sausage.
• Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, which is usually a minute or two less than the box calls for. Reserve 3/4 cup cooking water, then drain.
• Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat and add about half the kale and 1/4 teaspoon salt. Cook, tossing, until wilted, adding more kale as each batch wilts. Add the remaining 1/4 teaspoon salt and toss. The whole process will take about 3 minutes. Some of the kale will be browned and some less cooked-that's fine!
• Add 1/2 cup of the reserved cooking water to the pan, then the squash, sausage, pasta and a generous amount of pepper. Cook, carefully tossing with 2 big spoons to avoid mashing the squash, until well combined and the pasta is al dente, about 2 minutes. If it seems dry, add more of the reserved cooking water. Top with shaved parmesan.

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE

Steps:

• Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
• Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
• Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
• When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
• Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
• Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.