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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. extra virgin olive oil (— divided)
- 1 lb. ground turkey sausage (— any flavor you like, I used apple chicken sausage. Mild or spicy Italian sausage would be delicious too)
- 1 butternut squash (small, about 1 1/4 pounds — cut into 1/2-inch cubes, about 3 1/2 cups cubes total; if you have a little extra, use a very large skillet and add it all if you really love squash, or reserve the extra for another time)
- 1 red onion (— thinly sliced)
- 1 tsp. kosher salt (— divided)
- 1/4 tsp. black pepper
- 3 cloves minced garlic (— about 1 tablespoon)
- 1/4 tsp. ground nutmeg
- 1/8 tsp. cayenne pepper
- 14.5 oz. low sodium chicken broth
- 1/2 cup half and half
- 12 oz. egg noodles (Reames Quick Prep Frozen, — 1/2 package)
- 1 bunch kale (— about 8 ounces, stemmed removed and chopped, about 4 cups chopped)
- 1/2 cup shredded Parmesan cheese (freshly)
- 1 Tbsp. chopped fresh sage
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