Butternut squash cacio e pepe with kale and spicy Italian chicken sausage

This butternut squash cacio e pepe recipe from Bon Appétit is a great healthy alternative to pasta. I added kale to the recipe, which is reflected below. Indulge all you want in pasta night with this vegetable-based pasta dish that’s simple to make.

Yield 4 servings


  • 1 garlic clove, finely chopped
  • 2 tablespoons unsalted butter, melted
  • ½ medium butternut squash, peeled, seeded, thinly sliced (about 4 cups)
  • 1 pound sweet loose Italian sausage, casings removed, torn into small pieces
  • 3 ounces Parmesan, finely crumbled
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch of kale


  1. Preheat oven to 400°. Mix garlic and butter in a large bowl until garlic is evenly distributed. Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.
  2. Scrape into a medium heatproof skillet, cover tightly with foil, and bake 20 minutes. Remove foil and continue to bake until squash is tender and lightly browned around the edges, 20–30 minutes more.
  3. If adding kale, sauté while everything is in the oven and add together once everything is cooked.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *