A comforting, flavour. packed pasta dish with caramelised roasted butternut squash, crispy sage, and rich Italian sausage, all brought together with golden butter and a sprinkle of parmesan or pecorino. Perfect to show off your home grown organic squash!
Roasted Squash Recipe
Ingredients
- 250g dried rigatoni pasta
- 3 Italian seasoned sausages
- 1 small butternut squash peeled and cut into chunks
- 1 packet of fresh sage
- 3 tbsp butter
- Olive oil
- Salt & pepper to taste
- Parmesan or pecorino cheese to serve
Notes
1. Roast the Butternut Squash
- Preheat the oven to 200°C (180°C fan).
- Toss the butternut squash chunks with a drizzle of olive oil and a pinch of salt. Spread them out on a baking tray.
- Roast for 40-45 minutes, turning halfway, until golden and tender.
- Heat 2 tbsp olive oil in a large frying pan over medium heat.
- Add 3-4 sage leaves and fry for 30-40 seconds until crispy. Remove and set aside.
- Bring a pot of salted water to a boil and cook the rigatoni until al dente. Reserve ½ cup of pasta water before draining.
- Remove the sausage casings and break the meat into small chunks.
- In the same pan used for the sage, cook the sausage over medium heat until browned and crispy.
- Add the butter and cook for 1-2 minutes until it turns golden and nutty.
- Thinly slice the remaining sage leaves and add them to the pan along with the roasted butternut squash. Stir to combine.
- Toss in the cooked pasta, adding a splash of pasta water if needed to bring everything together. Season with salt & pepper to taste.
- Plate up the pasta and grate over parmesan or pecorino.
- Sprinkle with the crispy sage leaves and serve warm.
