1 1/2cupsbutternut squash,peeled and sliced into quarter sized pieces
3handfulskale,or spinach, loosely chopped
2casings of hot Italian Sausage
1cupplain Greek yogurt
1/2teaspoonfine grain sea salt
1/4cupKalamata olives,pitted and torn into pieces (or or olive tapenade) *optional
Preheat oven to 400 degrees, with a rack in the middle. Butter or oil an 8x12-inch baking dish, or two smaller gratin dishes. Sprinkle with lemon zest and set aside.
Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente. 2-3 minutes before the pasta is done cooking, stir in the butternut squash and cook until pasta is done. Quickly drain. Now run cold water over the pasta and squash (just enough to stop it from cooking). Shake off any extra water and set aside.
While you are waiting for the pasta water to boil, whisk together the yogurt, milk, eggs, garlic, nutmeg and salt in a large mixing bowl - set aside until the pasta is boiled.
In a frying pan, cook the sausage adding the kale about half way through. Saute the kale with the sausage until its slightly wilted. Remove from heat and mix in with the pasta and squash.
Then. when ready, add the pasta-squash-kale-sausage mixture to the yogurt mixture and stir in half of the almonds. Scoop everything into the prepared baking dish(es), sprinkle with olives and feta, and bake for 25-30 minutes. Remove from oven and serve sprinkled with remaining almonds.