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Rigatoni with Winter Squash and Kale
Ingredients
  • 1 small butternut squash (about 2 pounds)
  • 3 tablespoons extra-virgin olive oil, divided, plus more for the baking sheet and serving
  • Salt
  • Freshly ground black pepper
  • 8 ounces uncooked sweet or spicy Italian sausage (about 2 links), casings removed
  • 2 (3-inch) sprigs fresh rosemary
  • 1 medium red onion, diced
  • 1 clove garlic, minced
  • ½ cup dry white wine, such as Pinot Grigio
  • 1 medium bunch flat-leaf kale (about 7 ounces), tough stems discarded and leaves coarsely chopped
  • 1 pound dried rigatoni
  • ½ cup freshly grated Pecorino Romano cheese, plus more for serving
Steps
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