Butternut Squash Spaghetti With Sausage And Sage Recipes

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 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.

SPAGHETTI TOSSED WITH BUTTERNUT SQUASH AND SAGE BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Put the butternut squash on a baking sheet, toss with the olive oil and season heavily with salt and pepper. Roast until very tender, about 30 minutes. Reserve.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions.
• Meanwhile, melt the butter in a saucepan over medium-low heat. Add the garlic and cook until fragrant, about 5 minutes. Add the sage and cook until crisp, about 2 minutes. Add the roasted butternut squash and hazelnuts and toss to combine.
• Drain the pasta, add it to the saucepan and mix well to evenly incorporate all the ingredients. Season with salt and pepper. Sprinkle with Parmesan and serve.

SPAGHETTI SQUASH WITH SAUSAGE, SAGE, AND WALNUTS

Steps:

• Place spaghetti squash halves, cut-side down, in a microwaveable dish. Cover with parchment paper and microwave until soft, 18 to 20 minutes. Remove and let cool for 5 minutes. Scrape out spaghetti squash strands with a fork and transfer to a bowl.
• Meanwhile, heat oil in a large skillet over medium-high heat and cook sausage until browned and crumbly, about 5 minutes. Add walnuts and cook for 3 minutes. Season with sage, salt, and pepper. Add spaghetti squash strands and mix until well combined. Cook for 1 more minute until heated through.