Recipe taken from Skinnytaste.com
Ingredients:
-Sausage
-1 lb butternut squash (I used 1.8 lbs)
-1 Tbsp whipped butter (just used a slice)
-10 oz pasta (used 8 oz or half a bag)
-1/4 cup shallots, minced (used a whole shallot)
-3 cloves garlic, minced (used a whole garlic bulb)
-Minced jalapenos/serranos (Forgot to add)
-2 cups baby spinach (didn't use)
-2 Tbsp fresh shaved parmesan cheese (did a few shavings, but not 2 Tbsp)
-4 sage leaves (used the whole package store bought)
-salt and pepper to taste)
Directions:
1. Dice butternut squash. Boil (4 quarts to 1.8 lbs) for about 6 min or until soft with fork.
2. Remove squash with slotted spoon. Blend until smooth.
3. Cook pasta al dente with same boiling water. Reserve 1 cup pasta water.
4. Saute sausage in pan
5. Cook sage leaves + a little butter in pan
6. Reduce heat to med-low. Saute butter + shallots + garlic (+diced jalapenos) until soft and golden
7. Add pureed butternut squash, salt, pepper, some pasta water (thin to your liking)
8. Stir in cheese + sage
9. Toss in pasta + sausage
Notes:
-Eric said needed more flavoring. I thought too sweet
-Used sausage sliced, but maybe next time dice into small pieces to add into mixture
-2 cloves of garlic instead of 1 clove - maybe even more roasted garlic, too
-Forgot to add jalapenos or serranos to cook with garlic/shallots
-I served with side of roasted broccoli, but Eric said maybe use cooked veggie mix - onion, zucchini, bell pepper, green beans, asparagus, broccoli.
-I also baked the seeds separately. Washed and dried. Mix with olive oil and salt. Air fried in oven for 15 minutes and came out perfectly.
There is another butternut squash recipe to try from NYT
Ingredients:
-2.5 lbs butternut squash, peeled, seeded, and cut into 3/4 inch pieces
-2 garlic cloves
-olive oil
-salt and pepper
-3/4 packed cup fresh sage leaves
-3/4 cup chopped walnuts
-1 lemon zested (about 1 Tbsp)
-1 cup low sodium chicken or vegetable stock
-1 pound short pasta
-1/2 cup freshly grated parmesan cheese
Directions:
1. Heat oven 400 degrees. Place squash and garlic on sheet pan. Drizzle with 2 Tbsp olive oil, 1 tsp salt, 1/2 tsp pepper. Toss well and roast until squash tender, 30-35 minutes, tossing twice throughout.
2. Boil pasta al dente. Reserve 1/2 cup pasta water aside.
3. Large skillet, heat remaining olive oil over medium. When oil hot, add sage and cook, tossing often, until leaves begin to crisp, about 1 minute. Add the walnuts and generous sprinkle of salt and cook, tossing often, until sage leaves are lightly browned and crisp, 1-2 min. Using a slotted spoon, transfer sage and nuts to a paper towel lined plate and wipe out skillet. Let mixture drain for 1 min, then add it to a small bowl with lemon zest; toss lightly and set aside
4. Transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick.
5. Transfer pureed squash to skillet.
6. Add pasta to squash in skillet. Add 1/2 cup Parmesan . Add a few table spoons of pasta water if too thick. Season to taste with salt and pepper.
7. Sprinkle sage, walnut, and lemon zest mixture on top + extra parmesan'
Notes per comment section
-MORE GARLIC
-more walnuts
-add lemon juice
