Supper’s On: Butternut Squash Linguine with Italian Sausage, Mushrooms and Kale

Oh my God I’m full!  Aaron can barely speak; he’s lying on the couch moaning because he too just ate too much food.  We just ate too much…and I am not sorry, dinner tonight was delicious!  When I saw the inspiration for tonight’s meal I went to the grocery store right away to buy the ingredients needed.  I couldn’t wait to try it.

I never intended for my blog to be all about my baked goods because I can throw together a mean supper!  But when meal time rolls around it’s more of a rush to get hot food on the table before the bedtime routine begins than making time for a photo shoot.  But tonight that’s going to change because this one is too good not to share.  Friends, I give you butternut squash linguine with Italian sausage, mushrooms and kale.

This high in fiber and dairy-free dish is the perfect meal to welcome fall heading our way this weekend.  I have always loved the fall; homemade soups, pumpkin carving, big chunky scarves, the first snowflake (but then that’s enough)!  That’s one more thing I miss about Cape Breton is their beautiful fall.  The incredible vibrant colors of the leaves that you just don’t see anywhere else, everything smells so fresh, the scent of neighboring woods stoves…And now I’m homesick again (it’s bound to happen at least once a day).  At least now I have full belly to finish the evening off with.  Mairead, you may just have to put yourself to bed tonight, Daddy and I have fallen into a food coma…Zzzz.  Enjoy folks!

 

 

Ingredients

1 box of linguine
2 tbsp canola oil, divided
1 butternut squash, peeled and chopped
1 onion, diced
4 cloves garlic, minced
1 can tomato sauce (about 2 cups)
3 cups chicken broth
1-2 tbsp sage leaves, coursely chopped
salt
1 lb cooked Italian sausage
1 cup sauteed kale
1/2 button mushrooms, halved
Parmigiano Regiano, grated for garnish

 

Directions

Preheat oven 400°F.

Drizzle butternut squash with canola oil and season with salt, toss to coat.  Arrange on a baking dish or foil lined pan and roast for 20-30 minutes or until tender when pierced with a fork.  Remove from oven and set aside.

In a large, deep frying pan heat the remaining 1 tablespoon of oil and add onions, season with salt and saute for about 4-5 minutes, careful to not allow to stick.

Once onions are tender, add garlic and continue to cook for another minute, stirring frequently.

Pour in tomato sauce and chicken broth, stir just until combined.  Add sage leaves and butternut quash and stir stir until coated.  Bring sauce to a boil then reduce heat to low and simmer for about 10 minutes.

Using a immersion or stand blender, blend sauce mixture until completely smooth.  If sauce is too thick you may add chicken broth a little at a time until desired consistency is reached.

Transfer sauce back to large pan and add the sausage, mushroom and kale.  Simmer again for about 10 minutes, stirring frequently.

While sauce is finishing up, prepare linguine as instructed on the package.  Once cooked and drained, you may add pasta to the sauce and toss to coat.  Garnish with cheese, serve and enjoy!

 

By Three Happy Folk

Adapted from Shared Appetite