A few months ago while waiting for Paul to get called back for surgery we saw a quick pasta dish that intrigued both of us on TV. It incorporated pasta, butternut squash and pesto. Paul teased me how come I don’t make meals like that…so here is what I made:
3 Shallots, diced
2 cloves of garlic, minced
1 medium butternut squash, cubed
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic sea salt
Fresh ground black pepper
Fresh ground sea salt
1/2 teaspoon basil
1 pound Italian sausage
1 bunch kale, roughly chopped (remove ribs)
5-7 baby bella mushrooms quartered
1/2 Cup of white wine
1/4 Cup of half and half
Like many recipes I use what I have available. Don’t have poultry seasoning? No problem use sage, some thyme, and a pinch of nutmeg to bring out the warmness of the butternut squash. I like adding greens whenever I can. So if you don’t have Kale use spinach or another green. This recipe will obviously work with any pasta but I particular like the campanelle as it has the crevices that the sausage and sauce can get into. Campanelle pasta is cone shaped with ruffled edges and sometimes referred to as Bells. Other pastas I would recommend are orecchiette (little ears), farfalle (bowtie), or Cavatappi (corkscrew). This gives me an ideas that I should write a post on the various pasta shapes….ok getting off track back to this delicious recipe.
- Set your oven to 400 degrees. Cut your butternut squash into cubes, place in a bowl with about Olive oil (about 1- 2 Tablespoons), the garlic sea salt and poultry seasoning. Mix well and then place on baking sheet and bake for about 15-20 minutes until squash is softened.
- The amount of olive oil and seasoning will depend on how much squash you have. You want enough to evenly coat when mixed. Also, the amount of time to cook your squash will depend on how big you cut your cubes.
3. Bowl a pot of water with some salt to cook the pasta as directed on package. Reserve some of the cooking water.
4. When sausage is cooked add the mushrooms and kale. Also add the basil and about 3 “twists” of black and 2 “twists” of salt
5. When squash is cooked add half of the roasted squash to your meat and vegetable mix.
6. When pasta is done add to the mix.
7. Put the other half of squash in a blender along with about 1/4 cup of pasta water. This is your sauce. Now you can just use the pasta water and add to your desired thickness. I also added to mine about 1/2 cup of white wine (Barefoot Chardonnay- sweet) and about 1/4 cup of half and half. If I had shredded cheese like parmesan on hand I may have added that too. Blend and then add to your pasta mix.
8. Stir and add more pasta water if need to thin it out.
9. Top with shaved parmesan if you have it.