Pasta With Sausage and Squash
Squash is great with sausage! Try this hearty and healthy recipe, perfect for the Autumn season.
INGREDIENTS:- 3 Tbsp. extra-virgin olive oil
- 12 oz. Italian sausage (about 3 links), casings removed
- 1 tbsp. all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups finely grated Parmesan, divided
- 1/2 large butternut squash (about 1 lb.), peeled, seeded, chopped into 1/2" pieces
- 1/2 lb. fusilli or other short pasta
- 1 garlic clove, finely grated
- 1 sprig sage
- 2 1/2 tsp. kosher salt
- 1/4 tsp. freshly grated nutmeg
- Freshly ground black pepper
- Heat oil in a medium heavy pot over medium-high.
- Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5–7 minutes.
- Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
- Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup.
- Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer.
- Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted.
- Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid.
- Bring to a boil, then reduce heat to low and bring to a bare simmer.
- Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
- Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.
