Seasonal Squash

Nothing beats cooking seasonally - the produce tastes best and somehow our bodies crave the foods that are in season. Last night while handing out well over 150 candy bars to the trick or treaters in our neighborhood, I made a pasta dish using a chunk of peeled butternut squash I had in the refrigerator for inspiration.

Penne Pasta with Butternut Squash and Sausage
Serves 4-6

2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1/2 butternut squash, cubed small (about 2 cups)
1 pound smoked turkey sausage, sliced
1/2 cup heavy cream
4 large sage leaves, minced
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper to taste
8 ounces penne pasta, cooked

Heat the olive oil in a large skillet, then add onions and saute until slightly softened, about 2 minutes. Add butternut squash and reduce heat to medium low. Cover and let cook until squash starts to soften, 5-10 minutes. Add sliced sausage and heat through. Add heavy cream and sage and let simmer for a few minutes, mashing the squash with the back of a wooden spoon to break it down and create a creamy sauce. Add Parmigiano cheese, salt and pepper to taste, and toss with cooked pasta.

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