My blogging hiatus has lasted a little longer than expected; fall has come and gone… Christmas lights line the Savannah skyline, I’m blaring the Elvis Presley Christmas album at any and every chance I have, and my credit line is screaming for mercy after what seems like never-ending Christmas shopping – in the words of National Lampoon’s Christmas Vacation —
“I don’t know what to say, but, it’s Christmas, and we’re all in misery.”
Not really, for those who know me, know that I bought my tree before Thanksgiving, I was singing “I Want a Hippopotamus for Christmas” in July, and quoting Clark Griswold any time it
may or may not be in applicable in conversation.
I digress. Fall is gone but I’m still enjoying the 77 degree temperatures and some of the season’s best dishes – like this divine butternut squash number.
Penne with Creamy Butternut Squash Sauce, Spinach, and Spicy Sausage
- 1 box of whole wheat penne (Picky eaters named Jeffrey love pasta, not so much zoodles. So I started using Barilla Veggie Penne thinking I was tricking him with veggies yet again… but then read this nifty article and have since switched to whole wheat penne)
⇐ the Judas of pastas
- (1) 1 lb. butternut squash
- (1) package spicy sausage (I used spicy chicken sausage links, but you could also use regular pork sausage crumbled.)
- 4 cups fresh baby spinach
- 1 small yellow onion
- 1 cup vegetable stock
- 1 tbsp. minced garlic
- 1 tbsp. garlic powder
- 1 tbsp. sage
- 1 tbsp. salt
- 1 tbsp. pepper
- Lots of parmesan cheese (Cause cheese is the answer to all of your problems, always.)
- Preheat the oven to 425 degrees.
- Bring water in a large pot to a boil for penne. (Tip: add a little EVOO and salt to water when boiling noodles. Flavors noodles and keeps them from sticking together.)
- Peel the butternut squash (Or widdle it away for 45 minutes, like a medieval wood carver like me who misplaced my vegetable peeler. Santa, for the love of God, please bring me a vegetable peeler.)
- Cut the squash in half long ways and scoop out the seeds.
- Cut the squash into 1/2 inch cubes.
- Cut onion into small pieces.
- Toss squash cubes and onion in a little EVOO, garlic powder, salt, and pepper.
- Spread the veggies evenly on a non-stick cookie sheet.
- Roast for 25 minutes.
- While your veggies are roasting, boil noodles to al dente and drain.
- Let baked veggies rest for 5 minutes after roasting.
- While veggies are resting, slice your sausage links into thin “coins” and sautee until lightly browned.
- Put roasted veggies in food processor with vegetable stock, minced garlic, and sage and pulse for 1 minute until you get sauce-like consistency (add more S+P to taste).
- Combine drained pasta, sauce, sausage + drippings, and spinach. Stir and let spinach wilt.
- Serve hot with lots of parmesan cheese!
$$$ 10-15 dollars
¤¤¤¤ you feel comfortable with a food processor, mincing your own garlic and creating your own pasta sauces