Ingredients
- 1 pack of Spaghetti
- Top half of a medium butternut squash
- 2 Tbsp extra-virgin olive oil
- 1 kg dhanya sausage, casing removed
- 2 cloves garlic, thinly sliced
- 1/4 cup of fresh sage leaves (about 8), chopped
- crushed red pepper flakes (optional)
- 3/4 cup of white vinegar
- 2 cups of baby kale (spinach)
- 1/4 cup cream
- 1 tbsp whole-grain mustard
- 2 cups of coarsely grated Cheddar
Directions
Cook spaghetti according to package directions and drain.
Meanwhile, peel the butternut squash and spiralize on a thin noodle setting.
Cut any very long strands in half. Heat the oil in a large skillet over medium heat.
Add the sausage and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes.
Add the garlic, sage, and red pepper (if using) and cook, stirring, for 1 minute.
Add the butternut squash and toss to combine.
Add the vinegar and cook, covered, until the squash is just tender, 3 to 5 minutes.
Add the kale and toss to combine.
Stir in the cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Fold in the cheese.
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