You’ll be hard-pressed to find a simpler way to prepare fresh butternut squash as a hearty, satisfying dinner than this. The sweetness of the butternut squash blends perfectly with the savory sausage and earthy kale. It really beckons fall to emerge—bring on the brisk air, swirling leaves, cozy sweaters, and cute boots!
This dish is delicious hot and even more so chilled the next day because the flavors intensify as they sit.
1 pound loose sweet Italian sausage
1 tablespoon extra-virgin olive oil
3 cups Butternut Squash, peeled, seeded and cubed
¼ cup dry white wine
1 teaspoon dried marjoram
1½ cups chicken broth
1 bunch lacinato kale, stemmed and chopped
Place a large skillet over medium-high heat. Add the sausage and cook for 5 minutes, breaking it up into small pieces with a spoon or spatula. Once all the pink is gone, push the sausage to the sides of the pan, leaving a clear cooking area in the center.
Add the olive oil and the onion and cook for 5 minutes. Add the butternut squash, wine, garlic, marjoram, and 3/4 cup of the chicken broth. Cook for 5 minutes, until the squash is tender.
Stir in the kale and the remaining 3/4 cup chicken broth. Cover the pan and decrease the heat to low. Cook for 10 minutes, until the kale is tender.
Calories: 310
Fat: 14g
Carbohydrates: 25g
Sodium: 836mg
Fiber: 5g
Protein: 23g
Sugar: 6g