Executive Chef Gina Pezza, Vanda Cucina, Warwick
I love utilizing the variety of fall and winter vegetables available at the farmers market. The best part about this recipe is that you can add or subtract anything you want and it will still be delicious. Try adding more leafy greens like mustard greens or Swiss chard. Parsnips, Brussels sprouts and cranberries make great additions as well. Have leftover roast chicken? Swap in shredded chicken! Prefer no meat? You’ll love the flavors and abundance of vegetables in this dish, with or without it.
Ingredients
- 1 small (1½-pound) whole butternut squash, peeled and cut into ½-inch dice
- 1 (½-pound) medium bulb fennel, trimmed and cut into ½-inch dice, fronds reserved for pesto
- 1 (½-pound) medium onion, peeled and sliced in thin wedges
- 2 tablespoons extra-virgin olive oil, plus more as needed
- Kosher salt
- Freshly ground black pepper
- Ground fennel seed, to taste (optional)
- 1 bunch kale, washed, de-stemmed and cut into strips
- 1 tablespoon fresh lemon juice
- 1 pound sweet Italian sausage, casing removed
- 4 cloves garlic, peeled and minced
- 2 apples, cored, peeled and chopped (I prefer 1 Granny Smith and 1 Gala)
- 1–2 cups low-sodium or homemade chicken stock
- 1 cup Sage & Pepita Pesto (see right)*
- 1 pound campanelle (or your favorite shape) pasta
- 4–6 ounces (1 cup) grated Pecorino, plus more for topping
- 4–6 tablespoons unsalted butter (optional)
- 1 cup toasted seasoned breadcrumbs or panko
- Toasted pepita seeds for garnish
- 2–3 tablespoons (½ ounce) pepita seeds
- ½ cup (½ ounce) fresh sage leaves
- 1 cup (5 ounces) Italian flat-leaf parsley leaves from 1 bunch
- Fennel fronds from 1 bulb fennel
- ½ cup (8 ounces) extra-virgin olive oil
- ½ teaspoon kosher salt
Preparation
Preheat oven to 425°F.
Place diced butternut squash, fennel and onion in a bowl and toss with olive oil, salt, pepper and ground fennel. Spread on a large sheet pan in 1 even layer. Bake for 15– 20 minutes, or until tender and slightly browned. Remove from oven and set aside. Massage kale with a little bit of olive oil and lemon juice (this helps break down the fibers of the kale and makes it more palatable) and set aside.
Heat a large high-sided pan or Dutch oven over medium heat and add sausage. Cook, breaking up pieces, until no longer pink. Drain off excess fat. Add garlic, apples and kale and sauté for 3 to 4 minutes, until apples and kale have softened. Add butternut squash mixture, 1 cup chicken stock and ½ cup pesto and stir. Taste for seasoning. Remove from heat and let sit.
Cook pasta in a large pot of boiling salted water until al dente. Drain pasta and add to sausage and vegetables. Add pecorino and optional butter. (Butter will make the pasta more creamy and rich.) Adjust flavors with added chicken stock and pesto to your liking. Top with seasoned breadcrumbs, more pecorino and extra toasted pepita seeds.
*Sage & Pepita Pesto
Preheat oven to 400°F. Toast the pepita seeds on a sheet pan in the oven until brown and puffed, 5 to 10 minutes, and let cool. Place sage, parsley, fennel fronds, olive oil, pepita seeds and salt in blender and blend until smooth. Place in a storage tub with a tight lid and refrigerate until needed. Makes approximately 1 cup.
About this recipe
WINE PAIRING: Tim Smith Adelaide Hills Viognier, Australia—There are so many wonderful and diverse flavors in this dish, the perfect wine is this drinkable, easy, food-friendly white. It’s a nice alternative to a Chardonnay and even though it’s a white wine, it’s hearty enough for cooler weather and a heavier meal: It has lots of body, weight and creaminess. It has great acidity and aromatics but is neutral enough to pair with a variety of flavors without clashing. It’s affordable, shareable—and a little off the beaten path.
—Amelia Wilson, Grapes & Gourmet, Jamestown.
