Creamy Butternut Squash Cavatappi with Sausage and Kale

1. Preheat the oven to 425°F.

2. Add the cubed butternut squash to a large baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and herbes de Provence. Toss to coat.

3. Transfer to the oven and roast for 15 minutes. Add the chopped sage and garlic to the butternut squash and continue roasting an additional 10-15 minutes, until the squash is fork tender.

4. Transfer the butternut squash, sage, and garlic to a food processor or blender. Add the vegetable broth, Parmesan cheese, and red pepper flakes and blend until smooth. Season to taste with salt and pepper. Set aside.

5. In a large sauté pan over medium heat, brown the sausage. When the sausage is cooked through, remove from the pan and set aside.

6. Add the shallot to the pan and cook until slightly softened, 2-3 minutes. Add the kale to the pan and cook until wilted, 3-4 minutes. Return the cooked sausage to the pan and reduce the heat to medium low.

7. Cook the Banza Cavatappi per the package instructions and drain, reserving 1/2 cup of pasta water.

8. Add the butternut squash mixture to the pan with the sausage mixture and stir to combine. Stir in 1/4 of pasta water at a time until the sauce is smooth.

9. Just before serving, add the cooked Cavatappi to the pan and stir to coat.

10. Plate the pasta topped with grated Parmesan cheese and a crack of black pepper. Enjoy!