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Sausage and Kale over Butternut


Sausage and Kale over Butternut Squash Noodles is tasty a and hearty meal that is easy enough for a weeknight.

I love dark leafy greens and sausage together and there are so many wonderful combinations! For this recipe, I used baby kale because I made it on a weeknight and baby kale cooks in a snap. You could use grown-up kale if you prefer, just cover the pan and simmer until it softens a bit.


This recipe is served over butternut squash noodles. Did you know that you can use your spiral slicer on butternut squash? That’s right folks! Introducing… Bunoodles!


For instructions, check out my recipe for Butternut Squash Noodles.

You could also serve your sausage and kale over Cauliflower Rice.

cauliflower rice

My kids love this recipe!  It's a great way to get them to eat their veggies!


Sausage and Kale over Butternut Noodles

Servings: 8


  • 1 Tbsp olive oil
  • 1 & 1/2 lbs sweet Italian sausage could use pork, turkey, or chicken
  • Salt and pepper to taste
  • 1 chopped sweet onion about 1 1/2 cups
  • 8 oz. of baby kale I used a package that was pre-washed because I’m lazy
  • 2 garlic cloves minced
  • 1/2 cup chicken stock or broth
  • 1 tsp of apple cider vinegar
  • ¼ tsp red pepper flakes
  • 1 tsp ground fennel
  • 2 dashes of nutmeg
  • 2 tsp fresh chopped sage
  • *Garnish with grated Parmesan cheese optional
  • I recommend using organic ingredients when possible.


  • Remove the sausage casings, I find it easiest to just squish the insides right out of the ends. Heat a large wide pan with a tall rim, over a medium burner. Add the olive oil, then brown and crumble the sausage. Salt and pepper to taste, and cook for about 3 minutes.
  • Add the chopped onion and cook for about 3-4 minutes, until the onions soften and become translucent.
  • Add the kale, and stir until it is wilted, about 1 minute. It will look like a lot in the pan at first, but it will shrink down.
  • Add the garlic and cook for another minute, being careful not to burn it.
  • Add the chicken stock, apple cider vinegar, pepper flakes, ground fennel, nutmeg and fresh chopped sage. Stir and cook uncovered for 2-3 minutes to reduce a bit of the liquid.
  • Add “bunoodles” to the pan, toss and serve.
  • Garnish with grated Parmesan cheese if you like.


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4 comments on “Sausage and Kale over Butternut”

  1. I just made this and I am super impressed! Even my diabetic picky husband told me to put this on the "make again soon" list.

Hi, I'm Caroline

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I love adding a whole, unprocessed and healthy twist to classic recipes.  My food is often grain-free, usually gluten-free, and always unprocessed.

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