Wednesday, October 24, 2012

Recipe for Butternut Squash and Chicken Apple Sausage Pasta

Servings: 4-6
Time: 55 minutes

  • 1 medium butternut squash, peeled and cut in to small cubes, about 7 cups
  • Olive oil
  • Salt
  • Pepper
  • ½ pound whole grain rotini pasta
  • 2 chicken apple sausages, cut in to small cubes
  • 1/3 cup grated Parmigiano-Reggiano
  • ½ cup chopped pecans
  • ½ cup finely diced shallots
  • Cooking spray
  • 3 TBSP cumin (more or less to your taste)

  • Preheat oven to 400 degrees.  Toss squash in enough olive oil to lightly coat, season with salt, pepper, and 1 ½ TBSP cumin; spread on a rimmed baking sheet.
  • Bake for about 30-40 minutes, until browning, stirring 2-3 times.
  • Meanwhile, apply a light coat of olive oil to a sauté pan over med/med-high heat.
  • Add pecans, shallots and sausages and remaining cumin.
  • Cook, stirring frequently, for about 10 minutes until browned.
  • Cook pasta according to package directions.
  • While pasta cooks, let squash cool briefly then put 2/3 of the squash in a food processor.
  • Process squash until smooth.
  • Mix together the pureed squash, drained pasta, sausage mixture, and remaining cooked squash.
  • Spray a baking dish with cooking spray and fill with mixture.
  • Top with cheese and place under a broiler for 4 minutes until cheese is melting and beginning to brown.