I have been shopping in the winter squash section of our local grocery store this fall, trying all the new varieties they now offer and have enjoyed each and every one. Winter squash is so delicious and versatile and best of all it is very healthy for you too! For this quick and easy pasta recipe I used Blue Hubbard squash, but any semi-firm fleshed winter squash would work just as well. For this pasta, I simply cooked up sausage with garlic and fresh sage, tossed this with diced, roasted squash, and then tossed everything together with hot cooked pasta. I used Barilla Plus spaghetti for my version, but you could also use a short pasta such as penne or fusilli instead. This recipe is hearty enough to be a main course dish, and all you would need is some crusty bread and a nice mixed salad to complete your meal.
Deborah Mele 2011
- 4 Sausage Links, Removed From Casings
- 4 Cups Diced, Peeled Butternut Squash
- 3 Cloves Garlic, Peeled & Minced
- 4 Tablespoons Olive Oil, Divided
- Salt & Pepper
- 4 Large Fresh Sage Leaves, Finely Chopped
- Grated Parmesan Cheese
- 1 Pound Spaghetti, or Pasta Of Choice
- Preheat the oven to 375 degrees.
- Toss the diced pumpkin with two tablespoons of the olive oil and place on a baking sheet.
- Roast until the squash is soft and golden brown, about 20 to 25 minutes.
- While the squash is roasting, heat the remaining two tablespoons of olive oil in a heavy frying pan and once hot add the sausage and cook until lightly browned breaking it up with a fork as it cooks.
- Add the garlic, and chopped fresh sage, and cook an additional minute or two.
- Cook the pasta in lightly salted water until "al dente".
- Drain the pasta, withholding one small cup of the pasta water.
- Add the sausage and squash to the pasta, and toss well, adding about 1/2 cup of water.
- Cook over medium heat stirring continuously to mix the ingredients well, allowing the pumpkin to soften and melt into the pasta .
- Serve hot in individual bowls, offering grated cheese at the table.