Roasted Squash and Sausage Penne
Roasted squash and Italian sausage makes for a hearty and healthy autumn pasta dish.
| Servings |
| 2servings |
| Servings |
| 2servings |
Ingredients
- 2 cups penne cooked
- 1 Italian sausage lean
- 1 small onion sliced and sautéed
- 1 cup acorn squash
- 2 cloves garlic roasted
- 1/4 cup extra virgin olive oil
- 1/4 cup feta cheese crumbled
- 1 tsp balsamic vinegar
- 8 fresh sage leaves
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Slice sausage open and gently sauté the meat until it is thoroughly browned, breaking it apart in the process. Set aside.
- To a blender or food processor, add sautéed onion, baked squash and roasted garlic. Purée. With blender running, add olive oil and balsamic vinegar, and blend until smooth.
- When finished it should have the consistency of a tomato sauce; if the purée seems too thick, add about 2 tbsp of water to thin it out. Transfer sauce to a medium sauté pan.
- Add the cooked pasta to contents of the sauté pan, stir together and heat. Season with salt and pepper to taste, and stir in chopped sage.
- Transfer onto two dinner plates. Top each with the sausage and crumbled feta, and serve.
