Orecchiette with roasted squash, parmesan, kale and sausage

Name: Orecchiette with roasted squash, parmesan, kale and sausage
Ingredients: 6 mild italian sausages, skin removed and roughly crumbled; 1 litre (4 cups) butternut squash, diced; 30 ml (2 tablespoons) olive oil; 375 g (¾ lb.) orecchiette; 500 ml (2 cups) kale, removed from stalks and torn into pieces; 2 shallots, finely chopped; 10 ml (2 teaspoons) fennel seed; 250 ml (1 cup) white wine; 190 ml (¾ cup) 15% cooking cream; 125 ml (½ cup) pasta cooking water; 190 ml (¾ cup) fresh parmesan, grated; 30 ml (2 tablespoons) fresh sage, finely chopped; 2 garlic cloves, finely chopped; Salt; freshly ground pepper

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A flavorful and comforting pasta dish with roasted squash, Italian sausage, kale, and parmesan.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olymel.com.

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