Sausage, butternut squash, and sage go great together. Just add a little pasta, and it’s a meal!
- 3 c. whole wheat rotini (uncooked) – more if you want a higher-carb meal
- 1 lb sausage. If you use vegetarian sausage, add some extra oil when you brown it
- 1 onion, sliced into quarter-moons
- 4-5 c. butternut squash cut in 3/4″ cubes
- 1 Tbl. dried sage, or a handful of fresh chopped sage leaves
- Salt and pepper to taste
- 2 Tbl cream or coconut cream (opt)
- Parmesan or cashew parm (opt)
Cook the pasta according to package directions.
Crumble and brown the sausage and onions, adding more oil, if needed. When it’s cooked, remove it to a bowl but leave any remaining oil in the pan.
Add the squash cubes to the pan and cook 2-3 minutes until the squash starts to brown. Pour about 1/3 c. water into the pan, cover, and let cook 6-7 minutes until almost done. There should be a little liquid in the bottom of the pan. Season with sage, salt, and pepper. Add the cream (if using). Leave the lid off for a few minutes to evaporate and thicken the sauce – you’re looking for just a bit of liquid in the bottom of the pan, enough to coat the pasta. Add the sausage and pasta to the pot and toss to coat. Garnish with Parmesan, if desired.