Oh my goodness, I forget the simple joys of butternut squash. It is the most under celebrated fall vegetable! This dish is divinely simple and a crowd pleaser. If you are vegetarian, eliminate the sausage and enjoy the savory deliciousness of butternut and sage!
- 1 box of gluten free penne
- 1 pound mild (or spicy if you wish) Italian sausage links
- 1 pound peeled butternut squash, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil, plus more for the pasta
- 1/4 cup of chicken stock
- 1/2 cup of chopped sage leaves
- ½ cup grated Manchego
- Salt and pepper
Sausage: Bring a large pot of salted water to a boil. Remove from heat and add your whole sausage. Allow to sit for 10 minutes. Remove from water slice and dice. (Reserve your water for pasta).
In a large skillet, sear the sausage in olive oil over medium high heat. A good sear really brings out the flavor. Be careful not to burn anything.
Pasta: Return your water to a boil. Drop your pasta when the water begins to boil.
Butternut: Peel and dice. Toss with salt and pepper. Sear the butternut in the same pan used for the sausage. Once they have some color, add stock to prevent burning. Scrape up the frond. Cook until fork tender but not mushy. Add stock as needed to cook them through. Remove from the pan and reserve.
Sage: Add half the sage to the pan and crisp.
Finish: Add the chicken stock and deglaze the pan to scrape up any browned bits. Drain the pasta and add to the pan with the sage. Add the cooked sausage and butternut squash. Stir to evenly coat and reheat everything.
Serve: Top with cheese and sage. Salt and pepper to taste and serve!