Garlicky Kale Sausage and Butternut Squash Pasta Bake

It’s no secret that fall is one of my favorite seasons! I love everything about this time of year, and for the past few days, we’ve actually been experiencing some dusk forecast in the south! The cooler weather stimulates me pray cozy sweaters and heated and cozy recipes, such as this Garlicky Kale Sausage and Butternut Squash Pasta Bake !Garlicky Kale Sausage and Butternut Squash Pasta Bake -

This easy pasta dish is the ideal recipe for this time of year. It contains so many yummy flavors, cheese, and a ton of feel-good nutritional benefits, thanks to the kale and butternut squash. Butternut squash happens to be a staple ingredient in various of my fall recipes because they’re so versatile and beneficial to your overall health.

Health Benefits of Butternut Squash

Supports your immune organization: Butternut squash is full of beta-carotene and alpha-carotene, which is converted into Vitamin A. Vitamin A is contains anti-inflammatory dimensions which helps to support immune function. Backing gaze state: Butternut squash contains lutein and zeaxanthin, which may help protect your eyes from ultraviolet rays. Reinforcement digestion: Butternut squash is a good beginning of fiber, which abets in suitable digestion.

Garlicky Kale Sausage and Butternut Squash Pasta Bake

Serves 6


3 tablespoons olive oil 1 pound dirt Italian sausage 2 and 1/2 bowls butternut squash, cubed 3 garlic cloves minced 1 and 3/4 beakers chicken broth 1 bowl milk 1- pound rigatoni pasta 1 cluster kale leaves, stems removed and chopped 1 cup shredded mozzarella cheese 1 teaspoon paprika 1 teaspoon grind sage-green Salt/pepper to savor


Pre-heat oven to 350 measures F.

In a large pot or Dutch oven over medium-high heat, add in the oil and Italian Sausage. Cook until the flesh is browned and cooked through, and transmit to a plate.

Reduce the hot to medium, and lent in the butternut squash, garlic, paprika and sage. Stir for about 8 minutes, or until the squash is tender. Pour in the chicken broth, and simmer over medium hot for about four minutes.

Stir in the noodles, kale and milk, and cover. Once the noodles are cooked and the kale is tender, remove from the heat. Stir in the sausage and 1/2 of the cheese. Season with salt and pepper to savour, and move to a baking food and exceed with the remaining cheese. Bake for about 10 hours, or until the cheese is golden brown.

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Written by WHS

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