Butternut Squash Noodles with Sausage and Kale

Butternut Squash Noodles with Sausage and Kale

Happy National Noodle Day! One of my favorite meals in New York is from a charming Italian restaurant in the East Village called San Marzano. Their pasta is made in house daily and is extremely fresh and affordable ($9)! I always order the Pappardelle pasta with butternut squash and sausage in a sage, basil and a white wine reduction. I dream about this pasta it is that good.... The recipe below is a healthier version and is just as delicious. Thankfully, my Inspiralizer is a lifesaver and made the whole process extremely easy.

Prep Time: 15 minutes     Cook Time: 20 minutes


  • 2 butternut squash
  • 6 links of Italian sausage
  • 1 bunch of kale
  • Olive oil
  • Salt & Pepper
  • 1 bunch of sage
  • 3 cloves of garlic
  • 1/2 a lemon
  • 3 tbsp of butter


  1. Preheat oven to 400 degrees. 
  2. Cut off the top and bulbous end of the butternut squash (this is the part with seeds) so you are only left with the narrow middle part. 
  3. Peel the skin off, cut in half and place in the spiralizer.
  4. Place spiralized noodles in a mixing bowl and drizzle with olive oil, salt & pepper.
  5. Transfer to a baking sheet and place in the oven for 12-15 minutes.
  6. Cook the sausage in a pan over medium heat until it has browned (~10 minutes) and cooked all the way through.
  7. In a separate pan, heat olive oil on medium heat and add 1 clove of chopped garlic and kale. Cook until the kale has softened.
  8. Place the butternut squash noodles in a bowl and top with sausage and kale.
  9. Heat a small pan on medium heat and add 3 tbsp of butter. Once the butter begins to melt, add 2 cloves of chopped garlic, sage leaves and a squeeze of lemon juice. Once that reduces, drizzle over the butternut squash noodles.