Butternut squash and spaghetti squash are all over the cooking world. It seems like everyone is chowing down on them. 🙂 Well, I wanted to try both of them badly. However, James was spektical.
I found this recipe for Penne with Pumpkin and Sausage on Rachael Ray’s site and decided to try it using Butternut Squash and Sausage with Spaghetti.
My problem with celebrity chefs is two fold. They write recipes that contain ingredients I have more often than not never bought and quite frequently that I have never heard of! I love to try new recipes, especially from Rachael Ray her recipes are some of my favorites, but I always have to tweek them. This penne recipe was no exception.
We, of course, made this recipe gluten free by using gluten free spaghetti noodles. This is one recipe that you will not have to change other ingredients just to make it “regular” instead of gluten free.
- 1 pound Italian sausage
- 2 pounds butternut squash
- 3 cups chicken stock
- 1 small onion, quartered
- 2 dried bay leaves
- 4 TBSP butter
- 4 TBSP olive oil
- 1 pound spaghetti noodles
- 1/2 plain Greek yogurt
- 8 oz white cheddar cheese, shredded
- 1/8 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- 2-3 TBSP dried sage leaves
- Preheat oven to 400 degrees.
- Slice butternut squash in half and place on a lightly oiled cookie sheet.
- Bake in oven for 10 minutes, just long enough for the skin to be easier to remove.
- Remove skin from butternut squash.
- Cut both halves into 3/4 inch pieces.
- Place half the butternut squash in a medium pot.
- Coat remaining butternut squash with a couple tablespoons olive oil, salt, pepper, and nutmeg.
- Bake for 15-20 minutes or until tender.
- Add onion, stock, bay leaves, and salt to butternut squash in the small pot, bring to a simmer.
- Cook for 20 minutes or until very tender.
- Remove onion pieces and bay leaves.
- Puree in blender or food processor, should be thin sauce.
- Bring a large pot of water to a boil.
- Cook spaghetti according to package directions.
- Heat butter in a skillet over medium high heat.
- Once butter melts and is no longer foaming add in 2-3 tablespoons dried sage leaves.
- Cook for 2 minutes, maybe a little less.
- Pour sage butter into butternut squash puree.
- Add sausage to skillet and brown.
- Crumble sausage and once done add to the butternut squash puree.
- Remove roasted butternut squash from oven.
- Stir in half a cup of the pasta water into the butternut squash puree.
- Drain pasta.
- Remove from heat and stir in Greek yogurt and grated white cheddar cheese to the butternut squash puree.
- Toss spaghetti with butternut squash puree and roasted butternut squash.
- Serve topped with some Parmesan cheese.
Yes, this recipe is a bit complicated. It is not a quick dinner. But it is totally worth it! James, the girls, and I LOVED it. James actually asked that I add it to the rotation and that, folks, rarely happens!
I recently found frozen butternut squash at the grocery store and used it when making Butternut Squash and Sausage with Spaghetti. The frozen butternut squash saved me about 25 minutes, so if you are looking to cut some time off this recipe I would try that.
Have you jumped on the butternut squash bandwagon? What’s your favorite way to cook it?
Have a blessed day!
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