Orecchiette with Sausage, Kale, and Delicata Squash (only 30 minutes!!)
This cozy pasta is fall in a bowl! Orecchiette with Sausage, Kale, and Delicata Squash brings together hearty greens, sweet roasted squash, and savory sausage for a dish that equal parts comforting and nourishing. The orecchiette’s little ‘ears’ perfectly catch bits of sausage and kale, while the roasted delicata adds a caramelized sweetness that ties it all together. And the best part is its ready in only 30 minutes, making it a perfect weeknight dinner for when the weather starts to cool and you’re craving something hearty but still full of vegetables.
Why You’ll Love This Recipe
Orecchiette with Sausage, Kale, and Delicata Squash is the kind of dish that feels indulgent but is deceptively simple to make. Hot italian sausage adds maximum flavor with minimal prep, the kale gives the dish nutrition and texture, and the delicata squash adds a natural sweetness that is the perfect balance to the spicy sausage, with irresistibly caramelized edges. And it’s ready in only 30 minutes, making it an easy and delicious choice for cozy fall evenings.
Ingredient Notes
Orecchiette- The perfect pasta shape for catching bits of sausage and greens. Other short pasta shapes like rigatoni or shells would also work.
Hot Italian Sausage- Sausage is one of my favorite ways to add maximum flavor to a dish with minimal chopping. Hot italian sausage gives the dish spicy, garlicky, savory flavors. Since the recipe uses the sausage more as a seasoning than the main attraction, I only use 2 links (1/2 lb)- any leftover sausage can be frozen and saved to make this recipe again (or use for another recipe). Feel free to substitute with plant-based sausage to keep the dish vegan/vegetarian.
Delicata Squash- A thin-skinned winter squash that doesn’t need to be peeled, cutting down on prep time. Addictively good when roasted, with the caramelized edges contrasting with the natural sweetness of the squash.
Kale– Adds texture and nutrition. Curly, Tuscan, or Red Russian varieties work equally well here.
Parmesan Cheese- For serving to add an irresistible saltiness and unami. Omit to keep the dish vegan.
Tips for Making This Recipe
Get the squash in the oven first: This roasting the squash takes the longest, so prep the squash and get it in the oven first. The caramelized edges on the squash are irresistable, so you don’t want to rush this step.
Save pasta water for the sauce: Save a cup of pasta water before draining and add it to the sausage/kale mixture along with the pasta to form a silky sauce.
Make it ahead: Most of the components can be prepped in advance- roast the squash and cook the sausage/kale ahead of time and store in the fridge. Then all that’s left to do is cook the pasta and mix it all together.
Keep it vegan: Use plant-based sausage and skip the parmesan.
More Fall Dinners You’ll Love
Root Vegetable Red Lentil Soup with Cilantro Chutney
20 Minute Pesto Pasta with Charred Radicchio and Sun Dried Tomatoes
Orecchiette with Sausage, Kale, and Delicata Squash
Ingredients
- 1 delicata squash halved, deseeded, and cut into ½ inch slices
- 4 tbsp olive oil divided
- salt
- 2 links hot italian sausage casing removed
- ½ bunch curly kale stems removed and leaves thinly sliced
- 1 lb dried orecchiette
- Parmesan for serving
Instructions
- Preheat oven to 425℉. Place sliced squash on baking sheet and toss with 2 tbsp oil and sprinkle of salt. Roast 20-25 minutes, until squash is tender and the bottoms are well caramelized
- Meanwhile bring large pot of salted water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 c pasta water and drain.
- As the pasta cooks, heat remaining 2 tbsp oil in heavy bottomed pan. Add sausage and use a wooden spoon to break it apart into crumbles. Cook 10-12 minutes, until its browned and fully cooked. Add kale and a sprinkle of salt, toss to coat it in oil, and cook its softened and tender, for 3-5 minutes.
- Add pasta and reserved pasta water to pan with sausage and kale, toss to mix. Add delicata slices on top of pasta and gently mix (the squash slices may begin to fall apart some). Serve immediately with a generous sprinkled of parmesan cheese.