Easy, Creamy Sausage & Butternut Pasta Recipe! With Oven-Roast Squash & Smoky Sausage!

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Boil the pasta in salted water according to the package, then drain and keep warm.
2. Peel the squash, scoop out the seeds and cut the flesh into small cubes. Spread the cubes on a large baking sheet, drizzle with olive oil, season with salt, black pepper and smoked paprika, and add the sage leaves picked from their stalks.
3. Toss the squash with your hands to coat evenly. Roast for 25 to 30 minutes, until tender and golden outside.
4. Set aside about 1 1/2 cups of the roasted squash. Blend the rest in a food processor into a fine puree.
5. Fry the sliced kielbasa over medium heat for 4 to 5 minutes until golden all over, then move it to a bowl.
6. Add 1 tablespoon butter to the pan with the shallots and garlic and cook for 3 to 4 minutes until the shallot is translucent. Stir in the flour and cook for 1 minute.
7. Pour in the marsala and scrape up the browned bits. Add the chicken broth and cream and bring to a simmer over medium heat. Stir in the parmesan and cook until fully melted; the sauce will thicken.
8. Whisk the squash puree into the sauce until smooth. Toss the pasta in the sauce, then add the sausage and reserved squash cubes and toss until well coated. Serve with extra parmesan if desired.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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