Susannah Locketti: This dish was inspired by the sausage I found at my grocery store last week. I taste-tested it and loved the sweet yet salty flavor complemented with a little hint of maple. The sausage is precooked (saves tons of time) and came in a four-pack for a little over five bucks.
I decided to pair the sausage with a bag of frozen, cubed butternut squash (love that all the work is done for me), along with a bag of frozen chopped kale. Both were on sale at my grocery store this week. A box of large elbows on sale completed my shopping for this quick and easy dish. It only needed two other ingredients which we all have in our pantry: olive oil and Parmesan cheese.
Chicken Apple Sausage with Butternut Kale Pasta
Serves 4 to 6
8 ounces large elbow pasta
1 bag frozen, cubed butternut squash
1 TB chopped fresh rosemary (optional)
1 bag frozen chopped kale
2 chicken apple sausages, sliced into thin rounds
1/2 cup olive oil, divided
1/2 cup Parmesan cheese
Salt and pepper
While the pasta is boiling, heat 1/4 cup of the oil in a large nonstick skillet over medium-high heat. Add the butternut squash, season with salt and pepper and toss for a few minutes until softened. Add the rosemary and toss again. Add the sausage and kale to the pan. Season again with salt and pepper and toss the mixture until heated through. Drain the pasta and add to the butternut mixture. Add remaining 1/4 olive oil and toss gently until thoroughly combined. Season to taste and serve with Parmesan cheese.
Susannah's Time- and Money-Saving Sense
The precooked sausage is an obvious timesaver; just heat and eat ... love that!
Buying the veggies frozen and pre-prepped was another timesaver. They also happened to be on sale, which worked out great.
I happen to grow rosemary, which is why I used it in this recipe. No biggie if you are without it. You could also substitute thyme or oregano.
A well-stocked pantry should always have a nice olive oil and Parmesan cheese on hand. Garlic would also work well in this dish; if you have a few cloves, add them in with the butternut squash.
To make this dish vegetarian and still stay within budget, feel free to substitute a can of cannellini beans for the sausage.
|Susannah Locketti is an on-air chef and lifestyles personality discovered by the Food Network. Susannah is a mother of two boys who specializes in low-cost approaches to food and home. She is currently working on her first cookbook.|