Spaghetti with Squash and Sausage Sauce


  • 1 small winter squash
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 4 to 6 ounces Italian sausage removed from casings and crumbled
  • 1/2 cup diced shallot
  • 1 tablespoon ground sage
  • 1 1/4 cup chicken stock
  • 2 ounces grated parmesan or Romano cheese, plus more for passing at the table
  • Salt and pepper to taste

Preheat the oven to 350°F. Cut the squash in half and remove seeds. Drizzle the olive oil over the squash and season with the salt. Roast, cut side down, for 30 minutes or until browned at the edges and completely tender

While the squash roasts, sauté the sausage over medium-low heat until the fat has rendered and the sausage is brown, about 10 minutes. Add the shallots and sauté until the shallots are softened and starting to brown, about 10 minutes. Deglaze the pan with about 1/4 cup of the stock.

Scrape the roasted squash from its skin and add it to a blender with the remaining stock and puree. Cook the pasta. Add to the squash, sausage mixture, and sage; toss to coat. Add the cheese and season with salt and pepper to taste

From Serious Eats


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s