Butternut Squash and Sausage Over Farfalle


By Dane Feldman

Photo by Dane Feldman.

Another bout of cold weather and snow is lingering here in the tri-state area, so I’ve been eating my favorite comfort foods. Butternut squash is typically something I enjoy in the autumn months, but when combined with pasta and sausage it makes for the perfect hearty winter meal.

What you’ll need:
8 oz chicken sausage
1 lb butternut squash, cubed
1 lb farfalle
6 tbsp margarine
1 tbsp brown sugar
1 cup chicken stock
1 shallot, diced
1 tsp grated nutmeg
1 tbsp dried sage
1 tbsp fresh squeezed lemon juice
2 tbsp dried parsley
Pecorino Romano cheese

Cook the sausage and set it aside. Slice when it cools.

Melt 3 tablespoons of margarine over medium heat in a large saute pan. Add in the squash and cook for 10 minutes or until browned. Add sugar and chicken stock. Cover and cook for 2-3 minutes.

Uncover and cook until squash is dark brown. Set the squash aside in a bowl.

Cook the pasta.

In the same pan, melt the rest of the margarine and add shallots, nutmeg, and sage. Cook until shallots are soft and translucent. Add in the lemon juice, parsley, and sausage. Add the squash back in and stir.

When the pasta is finished cooking, add it to the pan. Pour in some of the pasta water in order to reach the desired sauce consistency. Top with cheese to taste and serve.