Pasta with Roasted Butternut Squash sauce
Servings 4 people
Equipment
- sheet pan, sauté pan, medium-sized pot, and blender
Ingredients
- ½ butternut squash roughly chopped
- ½ red onion
- 2 celery roughly chopped
- 1 head of garlic
- 1 pound Italian sausage
- 12 ounces pasta
- 1 cup chicken broth
- ½ cup heavy cream
- salt & pepper
- 2 tablespoons basil thinly sliced
Instructions
- Heat the oven to 400 degrees.
- Roast the squash, onion, celery, and head of garlic for 30 minutes, stirring halfway through. Cut the top of the garlic off and wrap in a packet of aluminum foil.
- Sauté sausage until browned.
- Boil the pasta until al dente.
- Squeeze the garlic cloves from the head. You only need to use 3 or 4 cloves for the recipe. Blend the veggies, chicken broth, cream, a pinch of salt, and a few grinds of pepper until smooth.
- Add the sauce to the pan with the sausage and heat through.
- Cover the pasta with the sauce, and top with the sliced basil.
Notes
** Garlic roasts best if you wrap it in aluminum foil first. In order to do this, cut the top off the head and wrap in a packet (not too tightly) of foil. It comes out very hot, so let it cool for a few minutes before sqeezing out the cloves. You only need to use 3 or 4 cloves for this recipe. You can save the rest for another use.