2 cups cubed butternut squash (300 g), fresh or frozen
1 teaspoon Campbell’s FlavorUp!™ Savory Mushroom & Herb Cooking Concentrate
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
Creamy Sauce
1 tablespoon olive oil
1 lb hot italian sausage (425 g)
2 cups lacinato kale (80 g), rinsed and cut into thick ribbons (or frozen)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 ½ cups whole milk (360 mL)
2 teaspoons Campbell’s FlavorUp!™ Savory Mushroom & Herb Cooking Concentrate
¼ cup shredded parmesan cheese (30 g)
Pasta
1 lb dried bowtie pasta (425 g), cooked until al dente and drained
How to Make It
1. Step
Roast the butternut squash: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step
In a medium bowl, toss the butternut squash with the Campbell’s FlavorUp!™ Savory Mushroom & Herb Cooking Concentrate, black pepper, and olive oil. Spread evenly on the prepared baking sheet and roast for 25–30 minutes, stirring once halfway through, until the squash is tender and lightly browned.
3. Step
Meanwhile, make the creamy sauce: Heat the olive oil in a Dutch oven over medium heat. Add the sausage, breaking up with a wooden spoon into small crumbles, and cook until browned, 5–6 minutes. Add the garlic and kale and cook for another minute, until the kale is slightly wilted and the garlic is fragrant.
4. Step
Sprinkle the flour over the sausage and kale and stir to coat, breaking up any clumps. Slowly pour in the milk, stirring continuously until all of the milk has been added and the sauce begins to thicken.
5. Step
Add the Campbell’s FlavorUp!™ Savory Mushroom & Herb Cooking Concentrate, Parmesan cheese, cooked pasta, and roasted butternut squash and stir to combine.
