Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine
Try this Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine recipe.
Try this Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine recipe.
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 garlic cloves minced
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- olive oil to drizzle
- 1 small sweet onion diced
- 1 leaf
- 1.5 tablespoons tomato paste
- .75 pound spicy italian sausage decased and crumbled
- 1/4 cup red wine (or beef broth)
- 4 cups chopped tuscan kale
- 1 cup canned white beans drained and rinsed
- 2 medium butternut squash
- fresh basil to garnish
- parmesan cheese to garnish
- 1 cans tuttorosso peeled plum tomatoes – no salt added
- Carbohydrate 269.693686684073 g
- Cholesterol 64.636912725 mg
- Fat 33.4860120194971 g
- Fiber 70.3264021277671 g
- Protein 41.6648880887943 g
- Saturated Fat 10.5203739122967 g
- Serving Size 1 1 Serving (2820g)
- Sodium 718.274307230268 mg
- Sugar 199.367284556306 g
- Trans Fat 4.97343236929831 g
- Calories 1194 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Place a large pot over medium heat and add in the sausage. Crumble the sausage further with a wooden spoon and cook until browned, about 10 minutes. Then, add in the onions, garlic and red pepper flakes and let cook for 2-3 minutes or until onions turn translucent.
- Using your hands, crush the tomatoes over the pot. Using a wooden spoon, further crush the tomatoes so that no large chunks remain. Then, add in the tomato paste, wine (or broth), basil, oregano, bay leaf and season with salt and pepper. Raise the heat to medium-high and bring to a boil and then reduce heat to medium-low to a simmer. Cook for 30-35 minutes or until reduced by half and then stir in the kale and beans. Cook for another 5 minutes or until kale wilts and sauce is thick like a ragu.
- Peel and spiralize the butternut squash.
- Line a baking sheet with parchment paper and lay out the butternut squash noodles.
- Drizzle with olive oil and massage it into the squash with your hands.
- Once you add the kale to the ragu, season with salt and pepper and roast for 8-10 minutes or until cooked to al dente.
- Divide the butternut squash noodles into bowls and top with the ragu, making sure to discard the bay leaf. Garnish with basil and Parmesan cheese.
A Busy Mom's Delicious and Easy Weeknight Meal: Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine
Life as a working mom is a whirlwind. Between school drop-offs, work deadlines, and after-school activities, finding time to prepare a healthy and delicious dinner feels like a Herculean task. But I’m here to tell you, it doesn’t have to be! This Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine is my go-to weeknight meal. It’s packed with flavor, nutritious, and surprisingly easy to make, even on the busiest of days. The butternut squash fettuccine adds a beautiful sweetness and a satisfying texture that elevates this dish beyond your average pasta night.
I love how versatile this recipe is. Feel free to adjust the spice level to your liking by adding more or less red pepper flakes. If you’re short on time, you can use pre-cut butternut squash noodles, saving you precious minutes. And don't feel restricted by the sausage; ground turkey or chicken works just as well for a leaner option. The beauty of this recipe lies in its adaptability – you can customize it to fit your preferences and the ingredients you have on hand.
The magic of this dish lies not only in its deliciousness but also in its efficiency. While the ragu simmers, I can tackle other tasks like homework help or catching up on emails. The butternut squash noodles roast alongside the ragu, streamlining the cooking process even further. This allows me to spend quality time with my family without sacrificing a delicious and healthy meal. It's a win-win situation, and that's what matters most in our busy lives.
The rich, savory ragu, infused with the earthy flavors of kale, garlic, and oregano, perfectly complements the delicate sweetness of the butternut squash. The combination of textures – the tender kale, the slightly firm squash noodles, and the hearty sausage – makes for a truly satisfying culinary experience. The vibrant colors are a welcome sight on a weeknight, making even the simplest dinner table feel a little bit more special. And the best part? Leftovers are just as delicious the next day, meaning less time spent in the kitchen and more time for the things that really matter.
This recipe has become a staple in our household, a comforting and flavorful dish that everyone enjoys. It's a testament to the fact that even the busiest of moms can find time to create something delicious and nourishing for their family. So, try it out – I promise you won't be disappointed. And most importantly, remember that a little bit of effort in the kitchen can make a big difference in your family's well-being and happiness. Happy cooking!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the ragu for an extra kick.
- Vegetarian option: Substitute the sausage with crumbled firm tofu or mushrooms for a vegetarian-friendly version.
- Make it ahead: The ragu can be made ahead of time and stored in the refrigerator for up to three days, making it even easier to prepare on busy weeknights.
- Add some greens: Spinach or chard can be substituted for the kale, or you can even add a mix of greens for a more nutrient-rich dish.
- Different squash: Other winter squashes, such as acorn or spaghetti squash, can be used in place of the butternut squash.
Beyond the Recipe: This dish isn't just about the food itself; it's about the moments shared around the table. It's about slowing down, even if just for a little while, and savoring the flavors and the company of loved ones. It's about creating memories that will last a lifetime. In the midst of our busy schedules, it's important to remember that these simple pleasures are what truly nourish our souls.
