One of my favorite dishes from Mark Bittman, via my friend Becky. Fantastic way to use up some winter squash, and it’s good with any variety. I’ve also tried it with a few different kinds of sausages, which have all been great (vegetarian also works). It’s very adaptable and the leftovers are always nice to have for lunch!
- 1 Shallot, diced
- 2 cloves Garlic, sliced
- 1 1⁄2 cups Butternut Squash, diced. acorn is great as well.
- 5 Sage Leaves, or 1 teaspoon dried
- 3 links Italian Sausage
- 1⁄2 cup Chicken Stock
- 1⁄4 cup Heavy Cream
- Broad Noodle Pasta
- Grated Parmesan Cheese
On medium high, heat the shallot and garlic in olive oil with a little salt. When shallot is soft, add squash and a little more salt with some pepper and sage. Toss until squash is softened, then add sausage until cooked through and fat is rendered.
Add the chicken stock until bubbling, then add the heavy cream. Stir together, sauce will thicken slightly. Add to cooked pasta and toss lightly.