Pasta with Butternut Squash, Sausage and Sage Pesto

1. 1

   In a large bowl, toss the squash with the olive oil, salt and pepper.

2. 2

   Line a baking sheet with parchment and spread the squash evenly, making sure they are not overlapping.

3. 3

   Bake for approximately 25-30 minutes or until the squash is tender.

4. 4

   Remove from oven and set aside.

5. 5

   In a large pot, bring 5 quarts of water to a boil and add a handful of kosher salt.

6. 6

   Add the pasta to the water and stir.

7. 7

   Bring the water back to a boil and continue cooking, stirring occasionally, for approximately 8 minutes.

8. 8

   While the pasta is cooking, remove the sausages from the casings and brown in a large saute pan, breaking up the sausage as it cooks.

9. 9

   When fully coked, set aside.

10. 10

    Drain the pasta, reserving 1 cup of cooking liquid, and transfer to a large bowl.

11. 11

    Gently toss the pasta with the sage pesto, squash and sausage.

12. 12

    Add some of the reserved cooking liquid if the sauce seems thick.

13. 13

    Serve immediately.

14. 14

    Note: See my TK recipe box for a recipe for sage pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.