Today I tried a new recipe that I got from a fellow Foodbuzzer Stacey Snacks. It looked so good I just had to try it and it was simple to make. The only thing I didn’t have and had never cooked with was Butternut Squash, so I ran down to the produce stand down the street and picked one up. Mind you I can never go to this stand without walking out with like 3 bags of produce. Anyway back to the pasta.
It was fun to do and filled my kitchen with new smells. The smell of the sage was just cozy. I have eaten one bowl and I am trying to refrain from eating more so I have some of lunch tomorrow. I recommend you try it out. Here is her recipe below, I have also linked to it.
~ 1 butternut squash, cut into 1″ pieces
~ 2 Italian sausages (you can use hot or sweet), casings removed (I used 3 turkey sweet sausages)
~ 2 cloves garlic, chopped
~ 3 tbsp of chopped, fresh sage leaves
~ 1 1/4 cups of chicken stock
~ 1/4 cup white wine (use red because I had no white)
~ 8 oz. of penne pasta (half a box or bag)(I used wheat penne pasta)
In a heavy skillet, coat your pan w/ olive oil. Cook butternut squash on high, not moving around too much, until the edges caramelize. About 5 minutes or so. Remove from pan. Now, add your sausage, and break it up in the pan. After that is browned, about 5 minutes, add your garlic, chopped sage and white wine and simmer for 3 minutes until liquid is evaporated.Add your chicken stock and butternut squash and simmer 10 minutes, until squash is tender.
While sauce is simmering, boil your pasta in salted water and drain.
Add your cooked pasta to the sauce.