Pasta with Roasted Butternut Squash and Sage

Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage.

Print Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 4144.8 kcal

Equipment

1 Roasting pan
1 Large Pot
1 Large Skillet
1 Chef's knife
1 Cutting Board

Ingredients

Main

2 tablespoons olive oil
1 ⅔ cups cubed butternut squash
1 large onion chopped
salt and pepper to taste
8 ounces uncooked penne pasta
½ pound turkey sausage
¼ cup heavy cream
2 teaspoons dried sage
3 cloves garlic minced
3 ½ tablespoons balsamic vinegar

Instructions

Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Notes

For the squash, ensure even cubing to promote uniform roasting and tenderness. A slight caramelization on the edges will add depth. If fresh sage is available, use about 1 tablespoon, finely chopped, added with the cream for a brighter, more aromatic finish. Cook the pasta truly al dente, as it will continue to absorb liquid and cook slightly when combined with the sauce. The balsamic vinegar is a crucial finishing touch; its acidity brightens the rich, creamy elements. Add it just before serving to maintain its vibrant tang. Adding garlic towards the end ensures its pungent, fresh flavor isn't lost during prolonged cooking.