Pasta with Roasted Squash, Sausage and Pecans Recipe


  • 2 ½ pounds butternut squash—peeled, seeded and cut into 1-inch dice
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • 1 tablespoon chopped sage, plus 20 whole leaves
  • ½ cup pecans, coarsely chopped
  • 3 tablespoons unsalted butter
  • + 3 more ingredients
    • 1 pound sweet Italian sausage, casings removed
    • 1 pound fusilli or other curly pasta
    • ¼ cup freshly grated aged Asiago cheese, plus more for serving

Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the squash with 2 tablespoons of oil and toss. Arrange in an even layer and season with salt, pepper and nutmeg. Bake for about 30 minutes, until just tender. Add the chopped sage and toss. Meanwhile, put the pecans in a pie pla...

View full recipe at SpringPad


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