This is so simple and so good. It’s our favorite fall pasta dish!
Servings: 4Prep Time: 15 minutes Cook Time: 35 minutes
1-1/2 lb. peeled butternut squash, cut into 1/2 inch pieces
3 Tbsp. olive oil
Salt and pepper to taste
1 cup diced onion
3/4 lb. hot Italian sausage, removed from casings
1 lb. fusilli, rotini, farfalle, or penne pasta
3/4 cup freshly ground Parmesan or Romano cheese
2 Tbsp. chopped parsley
Preheat oven to 400 degrees. Toss cubed squash with 2 Tbsp. olive oil and salt and pepper to taste. Roast until tender and lightly browned, 25-30 minutes. Remove from oven and set aside.
Heat remaining 1 Tbsp. olive oil in a 12-inch skillet. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through. Add the roasted squash to the skillet.
Meanwhile, in a large pot of boiling salted water cook the pasta about 2 minutes less than package directions. Drain the pasta, reserving 1 cup of the cooking water. Add the cooked pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls, sprinkle with parsley and serve immediately.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.