Cook the orecchiette by bringing a large pot of water to a boil, adding a pinch of kosher salt and the orecchiette. Cook until al dente, reserve some pasta water, then drain.

In a skillet, heat olive oil, add sausage, breaking it apart, and brown for about 5-7 minutes until cooked through.

Add diced butternut squash to the skillet with sausage, sprinkle with chili powder and black pepper, and cook for 5-8 minutes until tender.

Fold in chopped kale, cooking for 2-3 minutes until wilted. Add reserved pasta water if needed.

Combine the drained orecchiette with the sausage and vegetable mixture, adding more pasta water for desired creaminess.

Plate the dish, garnish with shaved parmesan, add black pepper if desired, and serve warm.