SAUSAGE & BUTTERNUT SQUASH PASTA
Quick and easy recipe taken from Olive magazine. Great when butternut squash is in season around Oct/Nov
Provided by everydaychef
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onion, butternut squash and sausage in a little oil for 10 minutes until cooked.
- Meanwhile, cook the linguine, drain, and toss with the herbs and seasoning.
- Add the sausage and vegetables and serve with chili oil.
SMOKED SAUSAGE AND BUTTERNUT SQUASH PASTA
In partnership with Hillshire Farm Brand, we're helping you make dinner time easy, quick, and delicious. Here, a butternut squash pasta with smoked sausage that will soon become a go-to comfort dish.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain.
- Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat.
- Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender.
- Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.
Nutrition Facts : Calories 720.7 calories, Carbohydrate 62.5 g, Cholesterol 98.8 mg, Fat 44.1 g, Fiber 5.8 g, Protein 24 g, SaturatedFat 20.2 g, Sodium 1073.4 mg, Sugar 6.4 g
PASTA WITH SAUSAGE & BUTTERNUT SQUASH
Steps:
- Pour 1 tablespoon of olive oil into a large skillet (12 inches), and cook over high heat for 2 minutes. Take the sausage out of the casing and add it to the hot oil. Cook for about 3 minutes until it browns. Using the back of a wooden spoon, break the sausage up into small, bite-size pieces while it is browning. Turn off the heat. Using a slotted spoon, place the sausage in a bowl; cover and set aside. Keep about 1 tablespoon of the oil and fat left in the pan, and discard the rest. Add the remaining 2 tablespoons of olive oil to the pan, and cook over medium heat for 3 minutes. Add the onion, garlic, basil and sage, and cook for 4 minutes, stirring well, until the onion and garlic start to brown. (If you like it really spicy, add the optional ¼ teaspoon of red pepper flakes.) Add the reserved sausage and cook for 2 more minutes, stirring well. Add the wine and deglaze the pan. Cook for 5 more minutes, stirring well to dislodge the brown bits at the bottom of the pan. Add the diced butternut squash and cook for 2 minutes, stirring well. Add the chicken stock, bring to a boil over high heat, and then reduce the heat and allow to simmer for 30 minutes. While the sauce is cooking, bring a large pot of water to a boil. (If you wish, add the optional 2 tablespoons of salt.) When the water reaches a rolling boil, add the pasta and cook according to the instructions on the package. When the pasta is cooked, drain it well in a colander over the sink. Pour the pasta back into the pot, add the sauce, and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove the pan from the heat, add the optional Parmesan cheese and softened butter, and serve.
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