Comments on: Tuscan Kale and Sausage Ragu with Butternut Squash Fettuccine

By: Carly Glazer

Carly Glazer — Fri, 28 Sep 2018 17:18:02 +0000

In reply to June. Hi June! These veggie noodles are usually better/hold up better roasted or pan sauteed!

By: June

June — Thu, 27 Sep 2018 22:40:15 +0000

Just curious. Can I just drop the butternut squash noodles in boiling water or are they better roasted? Just asking as I have (hopefully!) enough noodles for 6 of us and I might have to use to sheet pans! I made this sauce in the slow cooker today, so I can’t wait for dinner!!

By: Beth R.

Beth R. — Tue, 17 Nov 2015 01:41:55 +0000

In reply to Lisa Pratt. Tuttorosso Tomatoes are non GMO as well as now being packed in Non BPA lined cans!

By: Stacy

Stacy — Sun, 15 Nov 2015 02:10:29 +0000

This is outstanding! It has a perfect combination of flavors and textures, and it’s gorgeous to look at too! My husband and I kept saying how delicious it was as we were eating it. This is my new favorite recipe of yours – thanks so much for sharing it! I can’t wait to make it again. 🙂

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www.chiantiferie.it — Fri, 03 Jul 2015 13:44:07 +0000

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By: Ali Maffucci

Ali Maffucci — Sun, 10 May 2015 21:49:42 +0000

In reply to Alyssa. Alyssa - it says explicitly to spiralize and roast the butternut squash, in the recipe!

By: Alyssa

Alyssa — Sat, 09 May 2015 21:54:25 +0000

In reply to Ali-oop.

It still doesn’t really say accurately what to do with the butternut squash. Maybe “add the tuscan kale to the ragu” should be its own line, or it should say “season squash with salt and pepper….” I mean, I know that I personally am NOT going to eat raw butternut squash (yikes) but I had to read it and read all the comments to understand that it is to be roasted! 😉 Can’t wait to try this tonight!

By: Ali Maffucci

Ali Maffucci — Fri, 08 May 2015 12:24:49 +0000

In reply to Georgia. You have to have the Inspiralizer to do that! But you can just use a thicker spaghetti blade on the Paderno for a somewhat similar effect!

By: Georgia

Georgia — Fri, 08 May 2015 02:57:40 +0000

I made this recipe and it was delicious! I have a 4 blade Paderno Spiralizer and couldn’t figure out how to make my butternut squash look like fettuccine. What is the trick to this?
Also, bought your cookbook and love it!

By: Alison Hayes

Alison Hayes — Fri, 03 Apr 2015 13:44:09 +0000

Delicious! Adapted it a bit due to forgetting to get some ingredients but that’s the fun of cooking! I’m trying lots of new vegetables due to your recipes, Ali!

By: Maureen

Maureen — Mon, 30 Mar 2015 00:09:05 +0000

Yummy! Yummy! Great recipe! I have pictures but not sure where to post them. This was my first spiralizer recipe. Any suggestions on what to do with the cut off end of the butternut squash?

By: Karen

Karen — Sun, 29 Mar 2015 23:21:10 +0000

This recipe was amazing! My whole family loved it. Thank you for coming up with such varied and creative ways to use the spiralizer. I look forward to seeing your posts every day!

By: JANE

JANE — Fri, 27 Mar 2015 18:36:14 +0000

In reply to E. Marino. I watched the video and didn't even follow the instructions past the sauce. :) Great recipe.

By: JANE

JANE — Fri, 27 Mar 2015 18:34:26 +0000

Ali – I made this recipe last night and it was sooooo delicious. My husband actually said these words, “This is freakin’ award winningly good”. lol…I do not get comments on my cooking like that very often, so he must have enjoyed it thoroughly. Thank you for the video on how to spiralize the butternut squash. I had only done zuchinni and summer squash in the past ( I am unable to get some of the veggies you spiralize), but now I can add this to my list. I also went out to tuttorosatomatoes.com and grabbed another spiralized recipe (Al Fresco Zucchini Pasta Salad) and made that for lunch today. It’s a cold salad to serve as a side dish. It was to-die-for good. Love your website. Keep up the good work.

By: E. Marino

E. Marino — Fri, 27 Mar 2015 18:33:28 +0000

According to the instructions, you preheat the oven to 400 degrees. But starting with instruction #4 when you spiralize the squash with Blade B, the instructions never say anything about putting the squash in the oven to roast. This recipe was posted Wednesday and even today, Friday, the week in review recipes still shows the same instructions for this recipe. It really looks like #6 is stated incorrectly. Is this when you put the “squash” in with the rests of the ingredients or pour the ragu over the squash then place them in the oven to roast? Because according to instruction #3, that is when, towards the end, you add the “kale to the ragu”.

4. Peel and spiralize the butternut squash, using Blade B. Line a baking sheet with parchment paper and lay out the butternut squash noodles.
5. Drizzle with olive oil and massage it into the squash with your hands.
6. Once you add the kale to the ragu, season with salt and pepper and roast for 8-10 minutes or until cooked to al dente.
7. Divide the butternut squash noodles into bowls and top with the ragu, making sure to discard the bay leaf. Garnish with basil and Parmesan cheese.

Eugena

By: Erin @ Her Heartland Soul

Erin @ Her Heartland Soul — Thu, 26 Mar 2015 16:42:57 +0000

Oh my yum! I want to make this with turkey sausage!