Bring a large pot of water to a rolling boil and season it with kosher salt. Add the orecchiette and cook according to package instructions until al dente, about 8–10 minutes. Drain and reserve a cup of pasta water.

In a large skillet over medium heat, add olive oil and cook the sausage, breaking it apart until browned and no longer pink, about 5–7 minutes.

Add diced butternut squash to the pan and sauté for 5–7 minutes until tender and lightly caramelized.

Stir in chili powder and black pepper, mixing well to coat the vegetables evenly. Cook for about a minute until fragrant.

Fold the cooked orecchiette into the sausage and squash mixture, then add chopped kale, stirring for about 3–4 minutes until wilted.

Serve topped with shaved parmesan cheese for a delicious final touch.