Butternut Squash, Sausage and Mushroom Rigatoni
This Butternut Squash, Sausage and Mushroom Pasta is the cold dish for a cold winter day - sweet, spicy and super delicious!
Servings: 6 people
Ingredients
- 1/2 large butternut squash or one small
- 2 tbsp olive oil
- 1 tsp salt
- 2.5 cups cremini mushrooms this sounds like a lot, but trust me it's nothing once they cook down!
- 2 tbsp butter
- 5 Italian sausages
- 1 large white onion
- 2 cloves garlic
- 1.5 large carrots (about 1 cup chopped)
- 1/2 tsp salt
- 1 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp red chili flakes
- 1 parmesan rind if you don't have this on hand (I always keep them in the freezer), it's alright!
- 2 bay leaves
- 4 cups vegetable or chicken stock low or no sodium
- 2 cups kale, finely chopped
- 1 box (500g) rigatoni
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 400F.
- Cut squash in half lengthwise and scoop out the seeds. Cut a criss-cross pattern on the squash (you only need 1/2 a squash) and brush with 1 tbsp olive oil. Season with 1 tsp salt.
- Once the oven is heated, cook squash on a baking sheet for about 45 minutes.
- Next, finely slice your mushrooms.
- Heat 2 tbsp of butter in a large pot on medium-low heat.
- Cook mushrooms slowly until they become brown and crispy. Try not to move them too much. Once they're done, they will probably only measure about 1/4 cup. Set these aside.
- Add 1 tbsp of olive oil to pan.
- Next, take casings off the sausages and add to pan. Mash with a fork or the back of a middle spoon and cook until they are no longer pink (probably 3-5 minutes). They will continue to cook in the sauce, so don't overcook here! Set aside.
- Finely chop onions, garlic and carrots.
- There should be some remaining oil in the pan. Again on medium-low heat, cook onions, garlic and carrots.
- As veggies soften, add 1/2 tsp salt, 1 tsp dried thyme, 2 tsp dried rosemary, 1 tsp red chili flakes, parmesan rind and 2 bay leaves.
- Add sausage and mushrooms back in and mix to combine.
- Add 4 cups of vegetable or chicken stock and bring to a slow simmer.
- Once squash is finished and soft, scoop it out in small pieces and add it to the sauce.
- Cook uncovered for 2-2.5 hours, until most of the stock has evaporated. Remove parmesan rind and bay leaves. Add kale and salt to taste.
- Once done, cook pasta according to al dente pasta instructions. Keep 1 cup of starchy pasta water.
- Once pasta is done, add to sauce. Add 1/2 cup of pasta water and mix. If sauce isn't sticking to pasta well, add remaining 1/2 cup. Finish with 1/2 cup of parmesan cheese.