Fall signals the time for all things winter squash. I simply cannot get enough of them and every year I find new ways to cook them. Butternut squash is one of my favorites. It is has a sweet, nutty taste similar to that of a pumpkin.
Preparing butternut squash can seem a little daunting, but once you figure it out it is really not that scary. The skin can be tough, but to make things easier you can soften it before starting your preparation. Using a fork, poke holes on the outside of your squash and then pop it into the microwave for 2 minutes before starting the peeling process.
If you choose to bypass the softening process you will want to make sure you have a good quality sharp peeler.
Start by cutting off the top and end of your squash and then carefully, with the squash laying flat on your counter top, peel off the skin. Then cut your squash in half width wise and then length wise, giving you 4 pieces.
The wider part of the squash will have seeds and pump which you can remove with a spoon and discard. Once cleaned, continue cutting the squash down until you have equal sized cubes.
You can store your cut uncooked butternut squash in a sealed container in the fridge for up to 3 days.
Now you have gorgeous butternut squash to start any recipe.
- 16 oz. sage sausage
- 2 ½ cups butternut squash peeled and cut into ½ inch cubes
- 1 tbsp olive oil
- 1 tbsp butter
- 1/3 cup onion chopped
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- 1/8 tsp nutmeg
- ¼ cup grated Parmesan Cheese
- Fresh sage leaves for garnish
- 1 tbsp. shredded Parmesan cheese for garnish
- 1 lb. cooked paccheri semolina pasta
- Salt and pepper to taste
- Bring a large pot of water to a boil, adding in 1 tsp salt. Once your water is boiling add your cubed butternut squash and cook until soft and fork tender.
- Carefully remove the cooked squash and place it in a blender and blend until smooth.
- In a large non-stick pan brown your sage sausage over medium-high heat, purposefully breaking up the sausage as you cook it. When completely cooked set your sausage aside for later.
- Lower the temperature on your pan to medium-low heat and melt your butter. Sauté your onion and garlic until cooked through. Add back in your blended butternut squash, chicken broth, heavy cream, nutmeg, and Parmesan cheese. Stir to combine and bring to a slow simmer.
- Next, add in your sausage and cooked pasta and carefully mix everything together.
- Serve warm topped with shredded Parmesan cheese and fresh sage leaves.