Pasta with Butternut Squash, Sausage and Sage Pesto

Ingredients

3 cups cubed butternut squash
2 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 pound pasta (I used DeLallo Gemelli)
1 pound sweet italian sausage
2 cups fresh sage leaves, loosely packed
2 garlic cloves
1/2 cup freshly grated parmesan
1/4 cup pine nuts
3/4 cup extra virgin olive oil
a pinch each of salt and pepper

Preparation

1
For the pesto:
2
In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper. Run the processor for a few more seconds to combine thoroughly.
3
Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days.
4
For the pasta:
5
Preheat oven to 375 degrees.
6
In a large bowl, toss the squash with the olive oil, salt and pepper.
7
Line a baking sheet with parchment and spread the squash evenly being sure they are not overlapping. Bake for approximately 25-30 minutes or until the squash is tender. Remove from oven and set aside.
8
In a large pot, bring 5 quarts of water to a boil and add a handful of kosher salt. Add the pasta to the water and stir. Bring the water back to a boil and continue cooking, stirring occasionally, for approximately 8 minutes.
9
While the pasta is cooking, remove the sausages from the casings and brown in a large saute pan breaking up the sausage as it cooks. Set aside.
10
Drain the pasta, reserving 1 cup of cooking liquid, and transfer to a large bowl. Gently toss the pasta with the sage pesto, squash and sausage. Add some of the reserved cooking liquid if the sauce seems thick.
11
Serve immediately.
.

About

Roasted squash, sweet italian sausage and fresh sage pesto are tossed with pasta for the ultimate fall meal!

Yield:

8 servings

Added:

Wednesday, October 23, 2013 - 9:58am

Creator:

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