I am constantly on the lookout for dinner inspirations and quick and easy pasta suppers…so, when I found the box of frozen butternut squash right there next to my frozen spinach at the supermarket, I did a little happy dance (not really…but I thought about it).
Check your freezer department for a box of frozen butternut squash. All you do is bring it home and defrost it. That’s it! It is so simple! If you would rather roast your own squash, see below for directions on how to do that.
It’s officially squash and pumpkin season, and since last year I posted my Pumpkin Sausage Pasta recipe (that my kiddos love!), I thought this year, I’d make a Butternut Squash variety. We used chicken sausage in our version but you use whatever you like. This meal is not only quick but it’s super yummy too!
Shopping List 1 pound sausage (pork or chicken…we used a spicy Italian variety)
1 pound pasta (I used a whole wheat)
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon fennel seed (optional)
½ cup chicken stock
2 tablespoons flour
2 tablespoons milk
1 (12 oz) box of frozen butternut (or sometimes called winter) squash, defrosted
1 cup Cheddar cheese, grated
A handful of chopped basil, optional
Over medium-high heat, brown your sausage until cooked through and crumbly. Add in your onions and garlic and saute about 5 minutes.
Meanwhile, bring a large pot of water to a boil, drop your pasta and cook to al dente (about 7 to 8 minutes).
Stir the fennel seed into your sausage and add in your stock to de-glaze your pan (scrape all the little bits off the bottom). Simmer over low heat a minute or two.
Whisk your flour and milk into your sausage for a minute to create a roux (your sauce). Stir in your defrosted squash and cheese. Reduce heat to low and let everything simmer together about 5 minutes.
Drain the water off your pasta and add hot pasta to your sausage mixture and stir until all of the pasta is covered in sauce. Top with basil (optional).
Serve and enjoy!
Easy, easy! The squash and cheddar taste delish with the sausage. You and your family will be enjoying this all season long!If you want to roast your own butternut squash, it’s simple! Preheat your oven to 425 degrees. Split a butternut squash down the middle, scrape out the seeds, drizzle a few tablespoons of Extra Virgin Olive Oil over the tops of them and a liberal amount of salt and pepper. Roast on a baking sheet in the oven about 30 minutes. Remove from oven and scrape out the insides of your squash. Stir about 2 cups of that squash into this pasta dinner. Done!
To see even more of my yummy (and easy!) fall recipes, click HERE.