About this recipe:This is a delicious and hearty pasta dish. It has the perfect combination of flavours and textures. Roasted butternut squash is tossed with turkey sausage, sage and pasta. Use pork sausage if desired.
2 tablespoons olive oil
235g cubed butternut squash
1 large onion, chopped
salt and pepper to taste
225g uncooked penne pasta
225g turkey sausages, sliced
4 tablespoons double cream
2 teaspoons dried sage
3 cloves garlic, finely chopped
3 1/2 tablespoons balsamic vinegar (optional)
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Coat a roasting tin with the olive oil. Place the squash and onion in the tin and season with salt and pepper. Roast 30 minutes or until squash is tender.
Bring a large pot of lightly salted water to the boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente and drain.
In a large frying pan over medium heat, cook the turkey sausages until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the frying pan. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl and toss with balsamic vinegar to serve, if desired.
Grated Parmesan or Pecorino Romano cheese would complement the flavours of this dish nicely. Add a generous sprinkling at the end, just before serving.
Don't fancy sage? Dried thyme would work exceptionally well in its place.
For a dish with more sauce, add a few tablespoons of chicken stock along with the cream. Or, use 4 tablespoons of chicken stock and 1 to 2 tablespoons of cream cheese instead.
Really good idea this recipe. I substituted smoked pork sausage and left out the cream. i didn't fancy the vinegar but next time I'd either use a little or perhaps some lemon juice just to freshen up the flavours. A lovely way to use butternut squash and definitely to be recommended. - 16 Apr 2015