I had the privilege to chaperone my daughter's class field trip to the pumpkin patch this fall. It's her first field trip and we never did get around to going to the pumpkin patch ourselves, so I didn't want to miss it! Along with the pumpkin patch was a darling fruit and vegetable stand, and I took the opportunity to load up on fresh produce. I bought a basket of apples, spaghetti squash and a butternut squash.
The butternut squash caught my eye in particular. I had never actually eaten one before and it has been on my fall recipe list. This is by far one of my favorite dishes I've made this season; I'm always trying and testing new recipes I come across! This dish is savory, sweet, and altogether delicious - the perfect dish for a cozy Autumn or Winter evening.
1 butternut squash
14 oz of your favorite pasta
1 pk smoked sausage
1 cup heavy cream
1/2 cup chicken broth
1 cup butternut squash puree (directions below)
3 cloves minced garlic
1/4 cup Parmesan cheese
Salt & pepper to taste
Preheat oven to 400 degrees. Begin by roasting the butternut squash. Slice it in half and use a spoon to scoop out the seeds. Drizzle a baking sheet with olive oil and place the squash skin side up, cut side down. Bake for 30 minutes. Remove from oven and allow it to cool for a few minutes. You can easily remove the skin with a knife after baking. Use a potato masher to get 1 cup squash puree.
Prepare your favorite pasta; I chose spaghetti. While the pasta is cooking, prepare the sauce.
Slice sausage and completely cook sausage. Add heavy cream and chicken stock, allow to simmer and combine about 5 minutes.
Add the squash puree and garlic. Allow to simmer another 3-5 minutes. Remove from heat as it begins to thicken. Stir in 1/4 cup Parmesan cheese.
Season with salt & pepper. Add in cooked pasta and mix well until combined. Enjoy!
Pin this recipe now and thank us later - you will love it!