Recipe: Butternut Squash, Kale, and Sausage Pasta

INGREDIENTS

• 2 Tablespoons olive oil
• 1/4 large yellow onion, diced
• 2 cups cubed butternut squash
• 1 lb ground chicken
• 12oz penne pasta, cooked according to package instructions
• 1 tsp salt
• 1/2 tsp black pepper plus more as needed to taste
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp ground sage, divided
• 1 heaping cup shredded kale
• 3/4 cup vegetable broth
• 1/2 15oz can full-fat coconut milk, shaken
• 1/2 cup nutritional yeast

INSTRUCTIONS

1. Heat the olive oil over medium heat in a large skillet, then add the diced onion and cubed butternut squash.
2. Cook the onion and squash for about 10 minutes, stirring occasionally, then add in the ground chicken.
3. Break apart the chicken with a spatula and let cook for another 10-15 minutes, until browned and the onion is translucent. Meanwhile, cook your pasta according to package instructions.
4. Mix in the salt, black pepper, garlic, thyme, rosemary, and 1/4 tsp of sage to the mixture and let the spices get aromatic, about 5 minutes.
5. Add the shredded kale to the mix and let it wilt. Remove the mixture from the skillet and set aside.
6. In the same skillet over medium heat, add the vegetable broth and coconut milk and bring to a simmer. Stir in the remaining 1/4 tsp of sage and nutritional yeast, taste and season with additional salt and black pepper if needed. Reduce heat to low and simmer for 5 minutes.
7. Add the cooked pasta to the skillet and mix to cover all the pasta in sauce. Add the chicken mixture and stir to incorporate.
    

SERVES: 4