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Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.
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Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
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Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
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Reduce heat to medium-low and melt the butter, sauté the leeks and garlic until soft and golden, about 5 - 6 minutes.
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Add kale and 1/4 cup of water and sautée for 5 minutes.
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Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking. Stir in parmesan cheese and sage.
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Toss in cooked pasta and sausage and mix until well coated.
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Serve with additional parmesan cheese on the side if desired.
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Makes about 6 cups.