Pasta With Roasted Squash, Sausage And Pecans Recipe

Name: Pasta With Roasted Squash, Sausage And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch dice; 3 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; Freshly grated nutmeg; 1 tablespoon chopped sage, plus 20 whole leaves; 1/2 cup pecans, coarsely chopped; 3 tablespoons unsalted butter; 1 pound sweet Italian sausage, casings removed; 1 pound fusilli or other curly pasta; 1/4 cup freshly grated aged Asiago cheese, plus more for serving

Servings: persons

2 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Freshly grated nutmeg
1 tablespoon chopped sage, plus 20 whole leaves
1/2 cup pecans, coarsely chopped
3 tablespoons unsalted butter
1 pound sweet Italian sausage, casings removed
1 pound fusilli or other curly pasta
1/4 cup freshly grated aged Asiago cheese, plus more for serving

1
1. Preheat the oven to 400u00b0. On a large rimmed baking sheet, drizzle the squash with 2 tablespoons of oil and toss. Arrange in an even layer and season with salt, pepper and nutmeg. Bake for about 30 minutes, until just tender. Add the chopped sage and toss.
2
2. Meanwhile, put the pecans in a pie plate and bake for about 4 minutes, until toasted.
3
3. In a large skillet, melt the butter. Add the whole sage leaves and cook over moderate heat, turning once, until crisp, 2 minutes. Transfer the leaves to a plate and pour the butter into a bowl. Add the remaining 1 tablespoon of oil and the sausage to the skillet and cook over moderately high heat, breaking up the sausage, until no pink remains, 7 minutes.
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4. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot. Add the sausage and melted butter and gradually stir in the cooking water over moderate heat. Gently fold in the squash, pecans and the 1/4 cup of cheese. Season with salt and pepper and transfer to a bowl. Scatter the sage on top and serve with more cheese.

2751

kcal

Calories

264

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 pounds butternut squash-peeled, seeded and cut into 1-inch dice, 3 tablespoons extra-virgin olive oil, Salt and freshly ground pepper, Freshly grated nutmeg, and more.

Yes, Pasta With Roasted Squash, Sausage And Pecans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Roasted Squash, Sausage And Pecans

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