Olivia and I started our fall garden and so many yummy things are starting to pop up. First of all we really rock it at the squash. It is the only thing I don’t kill regularly. This season we did a bunch of herbs in the window and the sage really took off. So to celebrate I made this yummy Creamy Pasta With Butternut Squash, Sage and Sausage. Here is how I did it.
What You Need
- about 20 sage leaves leave them whole
- a handful of pine nuts or walnuts
- 1 shallot finely chopped
- 1 cup cubed Butternut Squash
- 2 tablespoons Butter
- Salt and Pepper
- 2 teaspoons Olive Oil
- 4 cloves of Garlic, minced
- 1 cup of cream
- 2 teaspoons Flour
- 3 ounces of Goat Cheese
- 3 tablespoons grated Parmesan
- 6 ounces cooked pasta
- 1 cup Pasta Water
What To Do
Toast pine nuts in a dry frying pan on medium high heat. Stir frequently so they don’t burn. Then place aside until the end. Place butternut squash on a baking sheet with melted butter wash (garlic, butter, salt, pepper and a sprinkle of nutmeat) and bake at 350 for 35 minutes. Add a tablespoon of oil to the pan on medium heat to crisp the sage leaves about 1 minute per side. Set aside with the pine nuts.
Cook pasta according to the packaging and set aside but keep 1 cup of pasta water. Cook 2 cloves of garlic in the same pan. Once fragrant add sausage to pan– season with salt and pepper. (**If you want a bit more spice I cook a pinch of red chili flakes with garlic.) Drain fat and set aside.
Next up start the sauce. In a tablespoon of butter add garlic, shallots, salt and pepper. Cook for two minutes before adding in flour. Stir for a minute or until thick. Add cream by bringing to a slow and steady bubble, and whisk, whisk, whisk constantly letting the mixture thicken for 1 minute. Pop in the cheese and stir to combine. Crumble 5 of the sage leaves into the sauce, stir the sauce, and then keep warm over low heat.
Add in the pasta and 1/2 cup of pasta water. Stir to coat. Add in sausage and stir to coat. Add more salt, pepper or chili flakes to taste. Plate and top with more parmesan, pine nuts and crumble sage leaves.
Let me know if you try this recipe!