Sausage, Chard, and Acorn Squash Noodles

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This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

There’s something about fall flavors that is just absolutely amazing. And I’m not talking pumpkin spice everything… but all the flavors that we make fall special. I usually begin by shopping with my family at my local farmer’s market to get the freshest seasonal ingredients. We do this every Saturday morning, and use what is available to create delicious recipes.

My favorite way to truly enjoy comfort food this time of year is to combine different ingredients to make a warm bowl of noodles. I’ve compiled a list of mix & match ingredients to make delicious fall noodle dishes for your family. My suggestion? Select one protein, a few vegetables, and one or two toppings to create a unique dish everyone will love.

Proteins: pork sausage, ground turkey, roasted chicken
Vegetables: acorn squash, butternut squash, pumpkin, beets, kale, rainbow chard, spinach
Toppings: parmesan cheese, feta cheese, ricotta cheese, pumpkin seeds, pecans, hazelnuts, walnuts

What did I make for dinner tonight? Sausage, Chard, and Acorn Squash Noodles dish to celebrate the flavors of the season. I used No Yolks noodles to pull together all these tasty flavors to create an amazing seasonal dish.

Ingredients:

  • 12 ounces Broad No Yolk noodles
  • 1 pound bulk sausage
  • 1 acorn squash, cubed
  • 1 bunch rainbow chard, roughly chopped
  • 1 cup chicken broth
  • Parmesan cheese

Directions:

Begin by gathering all of your ingredients. Remember, you can prepare this recipe as-is or create another combination of your favorite seasonal ingredients from the list above. I love this particular ingredient because the robust flavor of the sausage {this is a ginger sage breakfast sausage from our farmer’s market}, the sweetness of the squash, and the salty kick of the parmesan cheese balance each other perfectly. The rainbow chard and noodles absorb the delicious broth created by the ingredients.

I began by browning the sausage in a warm skillet. Be certain to cook it all the way through and break it up with a spatula as it sautes. Remove the sausage from the pan, leaving the fat that was rendered in the pan.

Cube your squash into one-inch pieces. You can also check your grocer’s produce section to see if you can find squash that is already diced. That is a good timesaver as hard squash can take a little bit to cut properly. In the saute pan with the rendered pork fat, add the cubed squash and one cup of chicken broth. Simmer about 10 – 12 minutes, until the squash is soft when pierced with a fork.

While the squash is simmering, boil your noodles until al dente {which means ‘to the touch’ in Italian}. Reserve 1/2 cup of the cooking liquid to add back to your dish. This will help create a light sauce that just coats the noodles. I chose No Yolks because they are low in fat and sodium, and they are a healthy egg noodle alternative, made from egg whites and no cholesterol. They are high-quality noodles that always cook up smooth, firm, and fluffy and stay that way in your favorite recipes.

When the squash is ready, add the reserved 1/2 cup of pasta water, chopped rainbow chard {be sure to remove the tough spines}, cooked sausage, and cooked noodles. Toss through until the chard wilts, and serve immediately. Shave parmesan cheese over the top for that delicious little salty bite.

No Yolks noodles can be prepared so many different ways. No Yolks come in a variety of cuts, including Broad, Extra Broad, Fine, Kluski, Dumplings, and now Stir-Fry, so they are a perfect addition to your favorite recipes. Grab a package… or two… or three next time you do your grocery shopping!

What’s your favorite noodle dish?

About Carrie Wells, Ed.D.

Dr. Carrie Wells is a college instructor, blogger, wife, and work-at-home mother to two children, Lydia {age 8} and Bryce {age 6}. Carrie earned her doctorate in Special Education in 2008. After becoming a mother in 2009, Carrie began blogging as Huppie Mama to share her passions for cooking, crafting, beautifying, and her family. In 2016, she rebranded as Our Potluck Family, and her husband Richard became a regular contributor.

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