What I love about it, is that once you break it down, you realize that you can make this in an infinite number of ways, swapping out the squash for other vegetables, changing the sausage to ham or even seafood, and even altering the cheese.
Nothing is better to me than a recipe that can be changed and made anew in such a variety of ways.
I hope you like it.
- 1 med to small butternut squash (or other winter squash), peeled, seeded and diced
- 3 tbsp olive oil
- 1 tbsp fresh rosemary or 1 tsp dried
- a pinch of salt and pepper
- 2 cups of Béchamel sauce
- 1 lb sausage, Italian or regular, mild or spicy
- 1/2 lb of pasta, rigatoni, farfalle, or any you like
- 1 lg onion, diced
- 1 tsp garlic powder
- 1/2 tsp pepper flakes
- 1 c Parmesan cheese, plus extra for the table
- 1/4 c fresh parsley, chopped
- Place the cubed squash, oil, rosemary and salt and pepper into a plastic bag and massage, until well coated.
- Pour out on a parchment lined jelly roll pan and place in a 425° oven, until done–20-25 minutes. Stir half way through to help it get nicely browned all over. Set aside. (This can be done in the morning and then just reheated in a dish in the microwave)
- Make the Béchamel sauce and when finished, add the 1 cup of Parmesan cheese.
- Place the sausage in a saute pan and brown. Add the onion and garlic and pepper flakes. Cook until done.
- Heat water and cook the pasta al dente. Drain.
- Add the pasta to the béchamel sauce and stir until mixed.
- Place the sausage/onion mixture in a dish, the squash in a dish, and the pasta in a dish.
- Plate by placing the cheesy pasta on the plate, adding some of the squash and then the sausage. Add fresh parsley and more freshly grated Parmesan.
- Winter Vegetable Pasta with White Wine and Parmesan (thescrumptiouspumpkin.com)
- Recipe – Chorizo and butternut squash risotto (mutteringsofafool.wordpress.com)