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 up some quick and tasty meals. One way of using squash that I never seem to tire or is with pasta. In addition to having some leftover squash I had some extra Italian sausage and I thought that a pasta with tender sweet squash cubes and crumbled spicy Italian sausage would be nice. The squash and sage combo is so good that I did not even think about not adding the sage. I could not resist adding some greens and my current favorite is Swiss chard so I added some of that. Now that I had a nicely rounded pasta dish all that was left was to cook it. Normally I would roast the butternut squash cubes but this time I decided that it would be easier to just simmer them with the sauce until they were nice and tender. This pasta dish came together quite easily and quickly. The butternut squash, Italian sausage and sage pasta turned out great and best of all there was enough leftovers for lunches during the week. The sweetness of the squash went well with the heat of the sausage and the creaminess of the sauce and cheese balanced everything out nicely. While I was eating the pasta I was thinking that next time it would be nice to use turkey sausage and if I did, I could make it more of a holiday pasta by adding some dried cranberries.
Butternut Squash, Italian Sausage and Sage Pasta
ingredients
- 1 tablespoon oil
- 1 onion (chopped)
- 2 cloves garlic chopped)
- red chili pepper flakes to taste
- 2 tablespoons sage (chopped)
- 2 links Italian sausage (casings removed and crumbled)
- 1 splash white wine (optional)
- 1 cup chicken stock
- 1 butternut squash (peeled, seeded and cut into 1 inch cubes)
- 1 bunch Swiss chard (optional, rinsed and cut into bit sized pieces)
- 1 pound pasta (gluten free for gluten free)
- 1 splash heavy cream (optional)
- parmigiano reggiano to taste (grated)
directions
- Heat the oil in a pan.
- Add the onion and saute until tender, about 5 minutes.
- Add the garlic, red pepper flakes and sage and saute until fragrant, about a minute.
- Add the sausage and saute until cooked, about 5 minutes.
- Add the wine and deglaze the pan.
- Add the chicken stock, squash and and chard simmer until the squash is tender, about 10 minutes.
- Cook your pasta.
- Add the cooked pasta to the sauce along with a splash of heavy cream and remove from heat.
- Plate and garnish with parmigiano reggiano.
Kev,
I made this exact recipe minus the heavy cream!
Wow, you and I are on the same blog wave…..artichoke dip.
great minds think alike!
Are you making meatloaf anytime soon? I made mine last night.
Stacey
This is a great, comforting dish and on the healthy side too.
I’ve been loving squash this fall, too. Is it a good year for squash or am I just a late bloomer?
Gorgeous squash pasta dish!!
Can you believe that I just tried butternut squash last week for the first time?? It is wonderful! Now it feels like I can’t get enough… This looks great, especially with the swiss chard.
Looks great! I love butternut squash on pasta.
i’ve been meaning to do something like this!! looks FANTASTIC 🙂
Totally scrumptious! I love such pasta dishes!
Cheers,
Rosa
I never tried to make pasta with butternut squash, sounds really delicious. Butternut squash and sage work well together. Well done, Kevin.
Cheers.
I love it how you are already thinking of the next meal. I love this combination!
Yum!!
wow… this pasta, the shrimp carbonara, and the dip… all of them i want… they look so good… you are really amazing… wanna come over? 🙂
A wonderful comfort food kevin. Another way to use squash thanks for sharing 🙂
Rosie x
You don’t get squash on pasta here that often, but this looks so good I can’t think of a reason why not 🙂 Plus, I love the addition of sausage– always good!
Squash and pasta are great combos, love the addition of the greens.
What a beautiful autumn dish with such nice colors.
It really looks yummy! I’ll make it this weekend.
I adore butternut squash! This sound to die for, but I love your suggestion of turkey sausage and (my favourite) dried cranberries; mm!
What a great fall pasta dish!
Just beautiful!
Wonderful!! I love butternut squash with pasta. I have to try this very soon!
i love pasta! this fall pasta looks great! it is nice and colorful!
This looks like a light and tasty fall lunch! I’m a huge fan of all things pasta.
I LOVE butternut squash, especially in nice chunks. This look so tasty!
What a healthy and tasty meal Kevin. I love butternut squash and sage together. Delicious.
This look fantastic and with some many different flavors it must be delicious.
Butternut and sage and pasta are the perfect meal, so beautifully plated too!
And if you don’t have leftover squash lying around, try substituting big chunks of red bell pepper. Also delicious. One thing I love about pasta dishes like this one [besides it being tasty as all get out, I mean] is that they are infinitely adaptable to different ingredients. You’ve got me thinking now about what I have at home that could become a supper like this tonight!
This sounds really, really good! I love butternut squash and recently realized how great sage tastes in dishes besides stuffing on Thanksgiving. I feel like sage is one herb that is really worth the little extra effort to buy fresh rather than dried.
That looks yummy, I would of never though to combine squash and pasta!
Always something interesting and delish here at Kevin’s Closet. And with sausage in it, what could be better?
Ahh this looks awesome!! Will definitely be making it…I LOVE butternut squash and am always looking for things to do with it. And sausage obviously!
Sues
yum! love the swiss chard! i could curl up on my couch with a big, delicious bowl of this!!
You wouldn’t have to call me twice for this dinner – lovely
I just bought some butternut squash – my first this season! It sounds great in a pasta dish.
Sounds like a perfect combination of ingredients! Yum – and I’m with you on the dried cranberries.
Another fabulous pasta dish! yum 🙂
Beautiful dish Kevin!
A fantastic combination of flavours 🙂
Just made this last night; it was delicious! Thanks for your great recipes 🙂
This turned out fantastic. I made a double batch for some guests and my family and everyone loved it except the picky two year old.
Yummo! I subbed fresh roasted tomatoes for the greens and no cream. Fabulous and easy meal!