Feels Like Fall Butternut Squash Pasta

Ingredients

• 1lb Butternut Squash, peeled, seeded and cubed
• 1lb Stemple Creek Ranch Ground Pork
• The Pasta Shop Fresh Rigatoni
• salt & pepper
• 2 Tablespoon olive oil
• 3 garlic cloves, minced
• 1 Tablespoon Italian Seasoning
• red chili flakes - as much as your heart deisres
• large handful kale, roughly chopped
• Bellwether Ricotta cheese, well drained
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/3 cup pasta cooking water
• 1/2 cup grated parmesan or hard cheese, optional for garnish

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, toss cubed butternut squash with 1 Tbsp olive oil, salt and pepper.
3. Spread squash on a parchment paper-lined baking sheet in one layer, without overcrowding. Roast for 15 minutes.
4. In a pot, boil salted water and cook rigatoni al dente, about 8 mins. Reserve pasta water and set aside.
5. In a large skillet, heat 1 Tbsp olive oil on medium heat. Add crumbled sausage, stir regularly and add minced garlic, Italian seasoning and red chili flakes (if using).
6. Stir in ricotta and reserved pasta water, season with salt & pepper to taste.
7. Remove squash from oven and add chopped kale.
8. Drizzle about 1 Tablespoon olive oil over the veggies and return to oven for another 15 minutes.
9. Add squash, kale, and pasta to the skillet, gently stirring until well combined.
10. Serve immediately!