Grab your squash, cut it in half lengthwise and peel the skin off with a vegetable peeler.
Scoop out the seeds…
Dice it, drizzle it with olive oil and throw some salt and pepper on it.
Pop this into a 400 degree oven for about 40 minutes. Your oven is probably better than mine (it is for sure) so your squash might only need 30 minutes to roast. When it’s fork tender and slightly brown on the edges it’s done!
While our squash is roasting let’s make our sauce!
Start by sautéing one onion until it’s soft…
Now brown some italian sausage and to that add a few cloves of minced garlic.
When your garlic becomes fragrant in the pan (about 45 seconds) add one can of crush tomatoes…
And one can of tomato sauce.
Season this with a little salt and pepper and allow this sauce simmer until your squash is done.
While your sauce is simmering let’s roast one more thing!
Put a cup of walnuts on a baking sheet and pop them into your hot oven for 8-1o minutes.
When everything is done roasting take your sauce off the heat and to it add a handfull of fresh chopped basil…
Your perfectly roasted walnuts…
And that ridiculously delicious squash. Stir everything in gently.
Butternut squash, you are my new best friend.
Sorry Shannon & Cecilia.
Boil up a pot of penne…
And combine it with your sauce.
So many amazing flavors and textures going on in this dish that every bite is just as exciting as the first!
Yes, pasta can be very exciting given the right circumstance.
Instead of topping this pasta dish with regular ol’ parmesan cheese, I want you to instead use goat cheese. The tanginess of it will pair perfectly with the sweetness of your butternut squash and it’s creaminess will be a nice contrast to the crunchy walnuts.
Or you could totally stick with parmesan cheese and it will still taste amazing!
- 1 butternut squash diced
- 1 white onion diced
- 1 pound of italian sausage
- 2 large cloves garlic diced
- 1 can diced tomatoes
- 1 can tomato sauce
- handfull fresh chopped basil
- 1 cup roasted walnuts
- 1 box of penne
- salt & pepper to taste
- olive oil
- goat cheese