Serves 6
60 min
Pumpkin, Kale, and Smoked Sausage Pasta
Recipe GLPR314139ecffbab9
A hearty autumn pasta combining roasted pumpkin cubes with earthy kale, smoked turkey kielbasa, and silky brown butter infused with garlic. Finished with toasted pine nuts and fresh Parmesan for a satisfying, warming main course.
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Ingredients
2 medium pumpkins or 4–5 cups cubed fresh pumpkin
2 shallots, chopped
5 cloves garlic, minced (divided: 4 cloves for roasting, 1 clove for brown butter)
3 teaspoons Extra virgin olive oil (about 3 teaspoons divided)
Salt, to taste
Black pepper, to taste
¾ teaspoon Red pepper flakes, ½ to 1 teaspoon (adjust to desired heat)
12 oz. smoked turkey kielbasa, sliced diagonally
1 lb. whole wheat pasta, uncooked
8 large kale leaves or 1 (10 oz.) package fresh kale
6 tablespoons unsalted butter
¼ cup pine nuts
1 cup freshly grated Parmesan cheese
Directions
Preheat oven to 425°F. If using whole pumpkins, rinse them, cut off the tops, quarter them, and remove seeds (reserve if desired). Cut pumpkin flesh into 1-inch cubes and peel away the rind. Chop 2 shallots and mince 4 garlic cloves.
In a large jelly roll pan, combine the cubed pumpkin, chopped shallots, and minced garlic. Drizzle with 2 teaspoons of olive oil and season with salt, black pepper, and red pepper flakes (start with ½ teaspoon for mild heat, use 1 teaspoon for more spice). Roast for 15–20 minutes, stirring halfway through, until the pumpkin is fork-tender.
While the pumpkin is roasting, heat 1 teaspoon of olive oil in a large skillet over medium heat. Slice the kielbasa diagonally and cook for 3–4 minutes on each side until lightly browned. Transfer the sausage to a plate with a slotted spoon, leaving the drippings in the pan.
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta, reserving ½ cup of the pasta cooking water.
While the pasta cooks, toast the pine nuts in a small, dry skillet over low heat, stirring occasionally, until just barely turning light golden brown (about 2–3 minutes). Transfer to a small bowl and set aside.
Wash and dry the kale leaves. Remove the leafy parts from the stems and discard the stems. Tear the leaves into 3-inch pieces. Place the kale in a large bowl and massage with 1 teaspoon of olive oil and a pinch of salt using your hands until slightly softened.
Add the kale to the same skillet used for the sausage over medium heat and sauté for about 5 minutes, stirring occasionally, until the kale just begins to wilt. Transfer to a plate and set aside.
In the same skillet, melt the 6 tablespoons of butter over medium heat, whisking continuously until it becomes foamy. Continue cooking, stirring often, until brown flecks begin to form on the bottom and the butter turns a light amber color (about 3–5 minutes). Immediately add the remaining minced garlic clove and stir for about 30 seconds until fragrant. Remove from heat.
In a large serving bowl, gently combine the cooked pasta, roasted pumpkin mixture, cooked kielbasa, and wilted kale. Drizzle with the hot brown garlic butter and sprinkle with the grated Parmesan. Toss gently but thoroughly to combine.
If the pasta seems dry, add the reserved pasta cooking water a little at a time until the desired consistency is reached. Top with the toasted pine nuts and serve immediately.
