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Everyone will love this casserole—full of sausage, pasta, cheese and squash all rolled into one yummy dish, perfect for Halloween.
Ingredients
1 1/2 pounds butternut squash (2 medium), peeled and cut into 2-inch chunks
1 tablespoon olive oil
6 to 8 sprigs fresh thyme
1/2 teaspoon salt, divided
Coarsely ground black pepper
1 pound Italian sweet sausage, removed from casings
1 teaspoon fennel seeds
1 bunch of kale, washed, tough stems removed and roughly chopped
6 garlic cloves, chopped
8 ounces uncooked rigatoni
2 cups half-and-half
1/2 cup low-sodium chicken broth
1 1/2 cups finely grated Pecorino Romano cheese
1/2 cup breadcrumbs
Additional cheese for topping (grated Pecorino Romano or mozzarella)
Instructions
1 tablespoon olive oil
6 to 8 sprigs fresh thyme
1/2 teaspoon salt, divided
Coarsely ground black pepper
1 pound Italian sweet sausage, removed from casings
1 teaspoon fennel seeds
1 bunch of kale, washed, tough stems removed and roughly chopped
6 garlic cloves, chopped
8 ounces uncooked rigatoni
2 cups half-and-half
1/2 cup low-sodium chicken broth
1 1/2 cups finely grated Pecorino Romano cheese
1/2 cup breadcrumbs
Additional cheese for topping (grated Pecorino Romano or mozzarella)
1. Preheat oven to 400F. Bring a large pot of water to a boil. Lightly oil a 13 x 9-inch baking dish.
2. Toss together squash, olive oil, thyme, 1⁄4 teaspoon salt and pepper on a large baking sheet. Roast 20 to 25 minutes, until squash is tender, but not mushy. Discard thyme.
3. Place sausage and fennel seeds in a large Dutch oven; cook over medium-high heat, stirring frequently to break up sausage, until meat is no longer pink. Remove sausage and drain most of oil. Return pan to stove; lower heat to medium. Add kale and garlic; sauté until kale is wilted, 3 to 5 minutes. Add 1⁄4 teaspoon salt and pepper. Turn off heat and return sausage to pan.
4. Reduce oven temperature to 375F.
5. Cook pasta in boiling water, 2 minutes less than package directions. Drain well. Toss with sausage mixture. Add squash, half-and-half, chicken broth and half the cheese. Gently toss. Transfer to baking pan, top with breadcrumbs and remaining cheese. (If making in advance, allow mixture to come to room temperature, cover with plastic wrap and place in refrigerator.)
6. Bake 25 minutes, until thoroughly heated and crusty on top. Serve with additional cheese. Serves 8.
Relish the Holiday, "Abracadabra," October 2008. Recipe adapted with permission from Lauren Bank Deen’s Kitchen Playdates (Chronicle, 2007).
Nutritional Information
2. Toss together squash, olive oil, thyme, 1⁄4 teaspoon salt and pepper on a large baking sheet. Roast 20 to 25 minutes, until squash is tender, but not mushy. Discard thyme.
3. Place sausage and fennel seeds in a large Dutch oven; cook over medium-high heat, stirring frequently to break up sausage, until meat is no longer pink. Remove sausage and drain most of oil. Return pan to stove; lower heat to medium. Add kale and garlic; sauté until kale is wilted, 3 to 5 minutes. Add 1⁄4 teaspoon salt and pepper. Turn off heat and return sausage to pan.
4. Reduce oven temperature to 375F.
5. Cook pasta in boiling water, 2 minutes less than package directions. Drain well. Toss with sausage mixture. Add squash, half-and-half, chicken broth and half the cheese. Gently toss. Transfer to baking pan, top with breadcrumbs and remaining cheese. (If making in advance, allow mixture to come to room temperature, cover with plastic wrap and place in refrigerator.)
6. Bake 25 minutes, until thoroughly heated and crusty on top. Serve with additional cheese. Serves 8.
Relish the Holiday, "Abracadabra," October 2008. Recipe adapted with permission from Lauren Bank Deen’s Kitchen Playdates (Chronicle, 2007).
Per serving: 460 calories, 24g fat, 60mg chol., 19g prot., 39g carbs., 3g fiber, 880mg sodium.
