My New Favorite Use for Squash

In my seemingly endless attempts to find ways to use winter squash, we unearthed this recipe in a book called Simply in Season. The book is a cross between a Mennonite cookbook and a guide to seasonal cooking, and has become a pretty invaluable resource during our CSA experiment. The squash and sausage pasta sauce has quickly become my New Favorite Recipe, here it is, slightly adapted to my tastes below. (NB, there is no substitute for fresh sage in the recipe, and it makes a world of difference. I strongly recommend grabbing some before attempting this.)

1 package (about 5 links) Sweet Italian Chicken Sausage
1 onion
1 C white wine or broth (or a mix)
1/2 C cream, half an half, or evaporated milk
1 C mashed squash
1 t cinnamon
8 leaves fresh sage, chopped fine

Pasta – cooked according to package directions (penne is especially good)

Remove sausage from casings and brown in pot, breaking it into bits. When thoroughly cooked, remove sausage to a separate bowl, and pour off most of the fat. Dice onion, and add to the pot, and saute until soft. Add remaining ingredients to onion, along with cooked sausage. Serve over pasta.

(makes 6 servings)

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About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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