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Good Food Good Life…Winter Squash Time

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Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
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This entry is part 2 of 2 in the series Good Food Good Life

As Summer turns the Page It is  Winter Squash Time….

Me on the Radio

Winter time is comfort food time. I remember as a kid there was always soups and baked foods cooking  in the kitchen of my family members. Whether you went to your Aunt’s house, Grandma’s, or your older sister there was something in the kithchen cooking to help heat the house. As kids we always turned our noses up to “squash” cuz they were…well a vegitable…byut we always ate them and loved the aromas they produced when cooking.

Since my favorite squash is the Butternut variety of Winter Squash I decided to start with a tasty pasta recipe. Be sure to tune in all week as I feature a different Winter Squash in a recipe….



Rigatoni with Winter Squash and Kale

1 butternut squash

3 Tbsp. olive oil



8 oz. Italian sausage

2 sprigs fresh rosemary

1 medium red onion, diced

1 clove garlic, minced

½ cup dry white wine

1 bunch lacinato kale, stems removed, leaves coarsely chopped

1 lb. dried rigatoni

½ cup freshly grated Pecorino Romano cheese


Arrange a rack in the center of the oven and heat the oven to 400°F. Lightly coat a large rimmed baking sheet with oil. Peel and seed the squash. Cut the flesh into 1/2-inch cubes. Measure out 3 cups cubed squash and transfer to the baking sheet; reserve the remainder for another use. Drizzle the squash with 2 tablespoons of the oil, season with the salt and pepper, and toss to combine. Spread into an even layer. Roast, stirring halfway through, until the squash is tender and tinged with brown, 25 to 30 minutes total. Keep warm in a turned-off oven with the oven door ajar.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the sausage and rosemary and cook, stirring occasionally and breaking up the meat with a wooden spoon into bite-sized pieces, until the sausage is browned, about 6 minutes.
Push the sausage and rosemary to one side of the skillet. Add the onion and garlic in the empty space and reduce the heat to medium-low. Cook, stirring just the onion mixture occasionally, until softened, about 3 minutes. Stir all the ingredients together and continue cooking to blend the flavors, about 3 minutes. Increase the heat to high, stir in the wine, and bring it to a boil. Remove and discard the rosemary sprigs. Stir in the kale and lower the heat to medium-low. Cook until the kale is just tender, about 6 minutes. Remove from the heat. Add the squash and cover to keep warm.

While the sausage mixture is cooking, bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook according to the package directions until al dente. Reserve about 1/2 cup of the cooking water. Drain the pasta well and return to the pot. Add the sausage mixture and Romano cheese to the rigatoni and mix well, adding enough of the reserved cooking water to make a light sauce. Spoon into individual bowls, top with a drizzle of oil, and serve, with additional Romano passed on the side.

Look for a new Winter Squash recipes all week….

Until Next Time

Happy Gardening