1poundground turkey or chicken sausageany flavor you like (I used apple chicken sausage. Mild or spicy Italian sausage would be delicious too)
1small butternut squash (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)
Heat a large, tall-sided skillet or Dutch oven with a tight-fitting lid over medium high. Add 1 tablespoon of the oil. Once the oil is hot, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a paper towel-lined plate.
Reduce the skillet heat to medium. Add the remaining 2 tablespoons oil. Add the squash, onion, 1/2 teaspoon salt, and pepper. Cook, stirring occasionally, until the squash is tender and golden, about 8 minutes. Add the garlic, nutmeg, cayenne, and remaining ½ teaspoon salt. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
Add the kale on top, pour in the broth, then immediately cover the pot. Simmer on medium heat for 4 minutes.
Stir in the noodles and half and half, then recover the pot. Simmer until the noodles are cooked through and the kale is tender, about additional 5 minutes, stirring once halfway through.
Remove the noodles from the heat. Stir in the sausage. Sprinkle with Parmesan and sage. Taste and season with additional salt as needed. The amount you need will vary based on your particular sausage and chicken broth (I added a good pinch). Serve hot.
TO STORE: Place leftover butternut squash pasta in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently reheat leftovers in a large pot on the stove over medium-low heat until hot. You can also rewarm this dish in the microwave until warmed through.