Amazing flavors coming together here and always loving the creamy butternut squash. A new staple in my house.
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1.5 lbs butternut squash
- olive oil
- salt, pepper & ground nutmeg
- 1 lb pasta of choice (I used penne)
- 1 onion, chopped
- 2 jalapeños, seeded & sliced
- 3 cloves garlic, minced
- 1 lb turkey sausage, sliced
- 1 tbs fresh sage, chopped
- grated Parmesan cheese
In a medium pot, cook the pasta according to the al dente instructions on the packaging.
Stem, peel, slice and de-seed the butternut squash. Cut into bite sized cubes.
In a large skillet, heat 2 tbs olive oil on medium high. Add the butternut squash, season with salt, pepper and nutmeg to taste, and cook for 10-15 minutes on medium heat or until JUST fork tender. Remove and set aside — keep warm.
In the same skillet, heat 1 tbs olive oil and saute the onion, jalapeños for a few minutes. Stir in the garlic and season with salt and pepper. Add the sausage and cook for 5 minutes or until cooked through. Remove pan from heat and toss with the fresh sage.
In a large bowl, toss the pasta, veggie sausage mix and butternut squash along with grated cheese. I did this separately — each serving gets its own toss. I also added a bit more olive oil to each serving, but that’s optional. Serve warm.
Yields 4-6 servings.
- Any pasta will do, choose gluten free if that is a priority to you.
- Any vegetable oil will work, also coconut oil.