Pasta with Sausage, Squash, and Sage

By Samantha Binkley

Looking for a quick weeknight meal? Well look no further! This recipe will soon be in your fall recipe rotation.

There are certain foods I always try to keep in the fridge or freezer to help me create delicious, healthy and flavorful meals all week long. The key ones are frozen shrimp, corn, peas and chicken apple sausages. I never have a specific recipe for them at the time I buy them, but find they are just great with everything.

This recipe uses chicken apple sausages and they really make this dish taste like fall along with the butternut squash. The remaining ingredients are no surprise with the name of this dish: pasta, sage, olive oil and our the Let the Good Thymes Roll Spice Blend. This spice blend is perfect for adding a nice combination of herbs and garlic that complements the sweetness of the squash and sausage. Enjoy!

Ingredients

Makes 6 servings

  • 1 lb

    cupped or tubed pasta, like orecchiette or penne

  • 1 lb

    chicken apple sausage

  • 2 tbsp
  • ¾ lbs

    peeled butternut squash, cut into ½ -inch cubes (about 2 cups)

  • 3 tbsp

    unsalted butter

  • 3 tbsp

    extra virgin olive oil

  • ½ cup

    grated Parmesan, plus more for garnish

  • 8

    sage leaves

  • Salt and pepper

     

Preparation

  1. Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet (large enough to hold all the pasta), add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.

  2. Transfer the sausage to a cutting board and cut into ½-inch coins. Dry out the pan and return it to the stove.

  3. In the same pan, heat the olive oil over high heat until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate.  

  4. Reduce the heat to medium. Add the squash, Let the Good Thymes Roll Spice Blend and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until all pieces are browned (about 5 to 7 minutes). 

  5. While the squash is browning, add pasta to boiling water and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.

  6. When the squash is nicely browned, add the butter, 3 tbsps olive oil and sage. Cook until the butter is golden and foaming (about a minute or two), then immediately remove the pan from the heat and add back the sausage.

  7. Add the pasta to the pan and mix with the brown butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). 

  8. Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan.