Main Dishesclosetcooking
Butternut Squash, Italian Sausage and Sage Pasta
One of the things that I like about the fall is that I always seem to have some leftover squash or squash puree around. It is really easy to use this leftover squash to cook
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 30 min🔥 Cook: 1h 10m👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a pan.
oil1 tablespoon
2
Add the onion and saute until tender, about ⏱️ 5 minutes.
onion (chopped)1
3
Add the garlic, red pepper flakes and sage and saute until fragrant, about a minute.
sage (chopped)2 tablespoonslinks Italian sausage (casings removed and crumbled)2
4
Add the sausage and saute until cooked, about ⏱️ 5 minutes.
5
Add the wine and deglaze the pan.
6
Add the chicken stock, squash and and chard simmer until the squash is tender, about ⏱️ 10 minutes.
chicken stock1 cup
7
Cook your pasta.
pasta (gluten free for gluten free)1 pound
8
Add the cooked pasta to the sauce along with a splash of heavy cream and remove from heat.
pasta (gluten free for gluten free)1 pound
9
Plate and garnish with parmigiano reggiano.
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