Butternut Squash Sage Cream Sauce Sausage Spaghetti Recipes

BUTTERNUT SQUASH SPAGHETTI WITH SAUSAGE AND SAGE

Steps:

• Cook spaghetti according to package directions; drain.
• Meanwhile, peel the butternut squash and spiralize on a thin noodle setting. Cut any very long strands in half.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon until beginning to brown, 6 to 8 minutes. Add the garlic, sage, and red pepper (if using) and cook, stirring, for 1 minute.
• Add the butternut squash and toss to combine. Add the wine and cook, covered, until the squash is just tender, 3 to 5 minutes.
• Add the kale and toss to combine. Stir in the cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Fold in the cheese.

BUTTERNUT SQUASH SAGE CREAM SAUCE SAUSAGE SPAGHETTI

Steps:

• In a large bowl, mash the roasted butternut squash and the 2/3 cup of milk.
• Heat a large skillet with the olive oil over medium high heat.
• Slice the sausage and pan fry in a large skillet over medium high heat until almost cooked. (check pkg. directions). Add the sage and minced garlic in the last minute or so and saute for about 1-2 minutes. Add more olive oil if needed. Just a small amount, a teaspoon or less.
• In another pot, prepare the pasta as directed. Drain.
• Stir the Creamy Butternut Squash Mixture in with the garlic and sausage, add the salt and pepper. Stir in the cheese, and the extra 3/4 cup of milk.

CREAMY SAUSAGE AND BUTTERNUT SQUASH SPAGHETTI WITH CRISPY SAGE

Steps:

• Cook spaghetti squash as tutorial showed.
• Add coconut oil to a large skillet over medium heat. Once oil is hot add sage and cook until just crisp. Transfer to a small bowl and season with sea salt.
• Meanwhile add an additional 1 Tbsp oil to skillet and add squash, onion, garlic and red pepper flakes. Cook until onions are translucent about 5-10 minutes.
• Add broth and bring to a boil for 10-15 minutes or until squash is softened and broth has reduced in half.
• Place ingredients (minus crisped sage) in a blender and puree until smooth. Season with salt and pepper.
• Meanwhile place skillet back on stove and add sausage. Cook until done.
• Drain sausage and place back in skillet with spaghetti squash noodles and butternut sauce to desired liking (may not use all of pureed squash. Save the rest for another recipe).
• Mix well to coat all of the noodles and sausage.
• Garnish with parmesan cheese, freshly cracked salt and pepper and fried, crispy sage.
• Serve

BUTTERNUT SQUASH SAUCE WITH SAGE

Steps:

• Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
• Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
• Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.