Pasta with Roasted Butternut Squash and Sage

Pasta with Roasted Butternut Squash and Sage

83 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
Anna
Recipe by  Anna

“Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. 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.

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Reviews (83)

Rate This Recipe
KITTENWITHAWHIP
213

KITTENWITHAWHIP

This turned out to be a REALLY good recipe! A few pointers so you can avoid the dogfood look another reader mentioned. 1) Don't turn the squash more than you have to. Once in the roasting pan and once after you add cream to the saucepan will keep it from going mushy. 2) A little butter and a crushed clove of garlic added to the roasting pan deepens the flavor. 3) Don't let the cream fritter away in the saucepan or the squash/sausage mix will turn to stew and you won't have enough sauce for the penne. 4) You might not even need the pasta - the mix is that good. This is a very tasty, restaurant-quality recipe and the slight drizzle of balsamico adds subtle sparkle to the flavor. An Excellent dish - I'll make it again and again.

Cal
78

Cal

I customized, I roasted the squash for about 45 minutes to give it those nice carmelized edges. I omited the sage completely. I used milk and a touch of cornstarch instead of cream. AND I added a skant 1/4 cup parmasean cheese. I loved it and it made enough for leftovers for lunch.

DIESELFEMME
65

DIESELFEMME

I made some modifications, but the basic idea is great and I'll be making this one again! I roasted the squash w/ olive oil, sage, a tbls of butter and a bit of chicken stock. We had neither sausage nor balsamic vinegar, but we had chicken breasts and vinaigrette salad dressing, so I baked the chicken w/ the vinaigrette and it came out super tender and tasty. I chopped that up, tossed it and the squash together w/ the pasta, a splash of milk (no cream in the house, and we didn't want a heavy meal) and some parmesan cheese. It was divine!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 57.2 g
  • 18%
  • Protein
  • 20.3 g
  • 41%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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