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Roasted Squash Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 3

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.
 
2. Prepare the Sage & Pasta
  • 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.
 
3. Cook the Sausage & Butter
  • 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.
 
4. Combine Everything
  • 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.
 
5. Serve & Enjoy
  • Plate up the pasta and grate over parmesan or pecorino.
  • Sprinkle with the crispy sage leaves and serve warm.