Butternut Squash Sausage Pasta

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• 3 tablespoons extra-virgin olive oil (divided)
• 1 pound ground turkey or chicken sausage
• 1 each small butternut squash
• 1 each red onion (thinly sliced)
• 1 teaspoon kosher salt (divided)
• ¼ teaspoon ground black pepper
• 3 cloves minced garlic (about 1 tablespoon)
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 14.5 ounce low sodium chicken broth
• 1/2 cup half-and-half
• 12 ounces frozen egg noodles
• 1 each medium bunch kale (about 8 ounces, stemmed removed and chopped, about 4 cups chopped)
• 1/2 cup freshly shredded Parmesan cheese
• 1 tablespoon chopped fresh sage

1. Heat a large, tall-sided skillet or Dutch oven with a tight-fitting lid over medium high. Add 1 tablespoon of the oil. Once the oil is hot, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a paper towel-lined plate.
2. Reduce the skillet heat to medium. Add the remaining 2 tablespoons oil. Add the squash, onion, 1/2 teaspoon salt, and pepper. Cook, stirring occasionally, until the squash is tender and golden, about 8 minutes. Add the garlic, nutmeg, cayenne, and remaining ½ teaspoon salt. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
3. Add the kale on top, pour in the broth, then immediately cover the pot. Simmer on medium heat for 4 minutes.
4. Stir in the noodles and half and half, then recover the pot. Simmer until the noodles are cooked through and the kale is tender, about additional 5 minutes, stirring once halfway through.
5. Remove the noodles from the heat. Stir in the sausage. Sprinkle with Parmesan and sage. Taste and season with additional salt as needed. The amount you need will vary based on your particular sausage and chicken broth (I added a good pinch). Serve hot.