CREAMY BUTTERNUT SQUASH PASTA AND SAUSAGE
Fall is my favorite time of year in the kitchen and baking this Creamy Butternut Squash Pasta and Sausage is no exception. The summer months the last thing I want to do is turn the oven on and bake anything. As soon as that weather begins to turn, that oven rarely turns off. There are so many great recipes to make in the oven. This Creamy Butternut Squash Pasta and Sausage doesn't need to bake at all if you don't want, but it gives a nice crisp top from the breadcrumbs and cheese like...
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Preheat oven to 400°
- Chop butternut squash into cubes and lay on sheet pan
- Pour tbsp avocado or olive oil and nutmeg over the squash and mix well so each butternut squash cube is coated
- Bake for 40 minutes
- While the squash is roasting, bring a pot of water to a boil and cook pasta. Save at least a ½ cup of pasta water
- Cook hot Italian sausage and drain grease
- In oven save deep pot or pan over low heat add 1 tbsp olive oil and sage of low heat
- Once the sage is fragrant add the roasted butternut squash, nutmeg, salt, pepper, and let cook a few minutes in the pan
- Slowly pour in the chicken broth and bring heat to medium. Bring to a simmer
- Lower heat and use immersion blender to blend the butternut squash, sage, chicken broth, and spices well to a thick paste. If you don't have an immersion blender pour into blender and blend until smooth
- Once mixed well keep heat on low to medium and add in ricotta cheese, mozzarella, and red pepper. Fold and mix well into butternut squash
- Slowly pour in the pasta water. We like ½ cup but if it's too thick add a bit more
- Keep stirring and add in the hot Italian sausage and pasta. Mix well until fully combined
- Level out the pasta and sprinkle the beadcrumbs and parmesan cheese on top of the pasta
- Bake for 20 minutes and serve!
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