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Today's Special: Butternut Squash and Sausage Pasta

Today's Special: Butternut Squash and Sausage Pasta


Isn't it the worst when you go to make lasagna and half of the pasta sheets have broken into pieces? In these moments I end up asking myself, what should be done with the sorry chunks of laminated pasta? Recently I was so distraught that I did a little research. Instead of throwing the shards down the disposal, cook the chunks of lasagna like you normally would and serve with a thicker chunky sauce. Spicy sausage, buttery squash and thick pasta... tonight's dinner special is making my mouth water. Break open a bottle of Malbec, light some candles, switch on a little mood music, and you'll have yourself a relaxing and romantic easy meal. To make your grocery list, read more



Butternut Squash and Sausage Pasta
From Seattle Post Intelligence

1/2 pound whole-wheat lasagna noodles, broken into medium pieces (about 2 inches long)
2 tablespoons olive oil
1 medium yellow onion, cut into thin rounds
2 cloves garlic, minced
1 pound spicy Italian sausage, casings removed
3 cups cubed winter squash
2 tablespoons fresh rosemary, chopped
1 cup low-sodium chicken broth
1 teaspoon cornstarch
Salt and freshly ground black pepper, to taste

  1. Bring a large saucepan of lightly salted water to a boil. Cook pasta until tender, according to package directions. Drain and set aside.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic and sausage and saute 5 minutes.
  3. Add the squash and rosemary and saute another 5 minutes, stirring often.
  4. Add the chicken broth, cover and cook 5 minutes.
  5. Remove the cover and cook another 5 minutes, or until squash is tender and broth has reduced by about half.
  6. In a small glass, combine the cornstarch and 1 tablespoon water, then stir into the squash and sausage mixture. Cook, stirring constantly, until thickened, about 2 minutes.
  7. Add the pasta, salt and pepper to the skillet and toss to combine.

Serves: 4.

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