I really enjoyed the spicy sausage paired with the sweet butternut squash in this pasta dish. The method I used reminded me a lot of my favorite pasta dish pastitsio, with a nice twist on the flavors.
I served the pasta with a side of roasted green beans, seen below as garnish (with more added on the side later).
- 1 pound butternut squash, halved and seeded
- Salt and pepper
- Freshy grated nutmeg
- 1 1/2 cups chicken stock
- 1 tablespoon honey
- 1 pound chorizo or hot Italian sausage
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 5-6 leaves fresh sage, very thinly sliced
- 1/2 lb whole wheat pasta
- 1/2 cup grated Parmigiano-Reggiano
Preheat oven to 350 degrees. Drizzle squash with a little EVOO and season with salt, pepper and a little freshly grated nutmeg. Roast cut-side down until tender, about 40 minutes. Let cool enough to handle, then scoop flesh out of skin and add to food processor. Puree squash with stock and honey and reserve.
Heat a drizzle of EVOO in a nonstick skillet over medium-high heat and brown the sausage, crumbling it into very small bits as it cooks, about 7-8 minutes.
Cook pasta according to package directions.
While the sausage cooks, heat a pot over medium heat. Add butter and melt, whisk in flour, cook 1 minute then whisk in milk. Season with salt, pepper, a little freshly grated nutmeg and sage. Cook until thickened, about 7-8 minutes, whisking occasionally. Add squash puree.
Drain pasta, add in the squash puree and sausage. Pour into an 8x8 square casserole and pour over the béchamel sauce. Sprinkle with Parmigiano cheese. Bake uncovered for 15 minutes to brown the top.
Recipe adapted from Rachael Ray