Andouille with Sweet Potatoes, Kale, and Smoked Paprika


Main Dish
Andouille with Sweet Potatoes, Kale, and Smoked Paprika

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    Add some zip to your pasta by using chicken andouille sausage, sweet potatoes, and kale. 

    Recipe Tags

    Servings and Ingredients

    Serves 4
    1 (8-oz.) box Modern Table lentil penne pasta, dry
    1 tbsp. Gustare Vita olive oil, plus 1 tsp. for garnish
    1 (12-oz.) pkg. Johnsonville andouille chicken sausage, sliced 1-inch thick
    1 medium red onion, sliced 1-inch thick
    5 clove(s) garlic, minced
    2 c. butternut squash, peeled and cut into 1-inch pieces
    2 tsp. smoked paprika
    1 (10-oz.) bag chopped kale
    2 ½ c. Hy-Vee 33%-reduced-sodium chicken broth
    Kosher salt
    Fresh parsley, chopped for garnish
    Manchego cheese, shaved, for garnish

    Things To Grab

    • Medium saucepan
    • Colander
    • Large Dutch oven with lid


    1. Bring lightly salted water to a boil in a medium saucepan. Cook lentil pasta according to package directions. Drain and set aside. 

    2. Preheat oven to 350 degrees. Add olive oil to a large Dutch oven over medium-high heat. Add sausage and cook for 5 minutes or until browned and cooked through (165 degrees). Add onion, garlic, squash, and smoked paprika. Continue to cook, stirring occasionally, about 2 more minutes or until onion and garlic are fragrant and softened. 

    3. Stir in kale, cooking until it begins to wilt, about 1 to 2 minutes. Add chicken stock and season with salt; scrape off any browned bits from the bottom of the pan.

    4. Cover Dutch oven with lid and bake 35 to 45 minutes or until squash is fork-tender. Remove from oven and stir in pasta. Season with salt and pepper. If desired, garnish with fresh parsley, cheese, and 1 teaspoon olive oil.

    Nutrition facts


    450 Calories per serving
    1-1/2 cups

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 60mg
    • Sodium: 1000mg
    • Total Carbohydrates: 61g
    • Protein: 29g

    Daily Values

    Iron 35%
    Calcium 15%
    Vitamin D 0%
    Potassium 20%

    Recipe Source:

    Chef Brandon Zawada, Milan