• Butternut Squash Pasta

    As you seen for my rainy day picnic menu, I made butternut squash pasta that was absolutely delicious. It puts a twist on classic comfort with Fall flavors. The squash and tomatoes used in the recipe were from my family vegetable garden. 

    Ingredients: 
    • Depending on how much sauce you want is the size of squash you would get. I used a small squash, the size of a small Nerf football
    • 1 large beef tomato
    • 5 links of Italian sausage taken out of its casing (you can always opt out of the sausage for vegetarian version) 
    • 2 cloves of garlic 
    • 1 onion 
    • 1 cup of heavy cream 
    • 2 packs of fettuccini pasta
    • salt and pepper


    1. Preheat the oven to 360°
    2. Split the squash long ways, and scoop out the seeds. Drizzle a little bit of olive or vegetable oil over each half and then wrap them individually with foil. 
    3. Place squash in the oven with the inside facing up for 1 hour and 10 mins. 
    • While the squash bakes, you have a lot of time before you can start cooking. You may want to just prep the rest of the ingredients or catch up on your TV shows. I have a guilty pleasure watching Scream Queens LOL 
    4. Bring a pot of water to a boil and add fettuccini pasta with 1 tsp of salt and oil. 
    5. Finely chop garlic and onions. Dice up tomatoes and keeping the juices. 
    6. In a pan at high heat, sauté the garlic then onions until brown. Add the Italian sausage; try to separate the pieces of the sausages as much as possible. You don't want huge chucks of sausage. Add in salt and pepper for taste. 
    7. When the sausage is brown, add the tomatoes and lower the heat to medium-low. You want the tomatoes to cook down to a liquid consistency. The high heat will evaporate the juices; so make sure you control the heat. 
    8. In a bowel, mash the squash to eliminate any clumps. I left the skin on them, mostly because it was hard to take it off after being baked, but realized it gave a nice texture to the sauces anyways.
    9. Add the squash to the pan and mix well with the tomato juices. 
    10. Add heavy cream. Professionally, there's a device that helps purée soup,  but since I don't have that I just used my trusty whisk to stir. You should get an orange color sauce. 
    11. Add cooked pasta to pan and mix together thoroughly.

    Have fun and enjoy the recipe!! 

    BXO
    JACKIE


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