Mom came over for dinner earlier this week and I made a variation of this pasta dish from A Skinny Taste, but I also added some cannellini beans – it was to die for! I had some butternut squash sauce left over, so I used it for a pasta-free version tonight. I started by browning some sausage and adding onions, sage, and mushrooms in a big sauté pan we got as a wedding shower gift!
Once the onions and mushrooms had cooked down a bit, I added some chopped kale and let it cook down. Then I added the remainder of my butternut squash sauce (I wish I had written down everything I put in – it was a butternut squash I cooked in boiling water, plus about 3-4 oz cream cheese, maybe a splash of chicken stock, salt, and pepper).
I added some fresh nutmeg with my Microplane – also a wedding present (we got so many wonderful gadgets!)
Meanwhile I had roasted some spaghetti squash in the oven and sprinkled it with salt, pepper, and ground sage, so I scraped out the squash fibers once it was done…
We could’ve served the sausage/butternut mixture on top of individual portions of the squash, but we elected to just mix it all together in the pan before portioning out and topping with parmesan cheese.
It was perfect – a little spicy, a little sweet, and chock-full of veggies! We’ll definitely do this again over the fall and winter months.