Preheat oven to 400 degrees Fahrenheit. Toss peeled and cubed butternut squash with 2 TBSP olive oil until full coated. Place on a sheet tray and bake in the oven for 40 minutes. Pierce butternut squash with a fork to check for doneness. Remove from oven once the fork pierces through without hesitation. Allow to cool for 10 minutes.
In a blender, add the butternut squash and 2 cups of chicken stock. Blend until smooth.
In a large pot of salted boiling water, cook the Rigatoni according to directions on its packaging. Drain and reserve 1 cup of the pasta water.
In a large skillet over medium heat, place 2 TBSP olive oil. When heated, put the shallot and garlic into the skillet. Saute for about 5 minutes.
Add the Ground Italian Sausage into the skillet and cooked until browned.
Add in the torn kale, sage and thyme into the skillet. Saute until the kale begins to wilt, about 5 minutes.
Add in the pureed butternut squash, heavy cream and parmesean. Heat slowly.
Once the sauce is heated through, fold the pasta and sauce together
If youd like the sauce to be a little bit thinner, this is where you can slowly add in a little bit of the pasta water before serving,
Serve garnished with a little bit of grated parm and enjoy!
Bone Apple Teeth!
