Butternut Squash Spaghetti with Sausage and Sage

4 servings 45 minutes

8 oz spaghetti

Top half of a medium butternut squash (the "neck," about 12 oz )

2 tbsp extra-virgin olive oil

8 oz sweet Italian sausage, casing removed

2 cloves garlic, thinly sliced

1/4 c fresh sage leaves (about 8), chopped tsp crushed red pepper flakes (optional)

3/4 c dry white wine

2 c baby kale

1/4 c cream

1 tbsp. whole-grain mustard

2 oz. crumbled blue cheese or coarsely grated extra-sharp Cheddar

Ingredients Instructions

Cook spaghetti according to package directions; 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 wine 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