The blurriness in the picture is the piping hot steam. It doesn’t make for the best picture but it helps capture the tastiness of the dish, sort of.

Even though fall is almost over, squash is still abundant here. Which means I am still buying it and using it as much as possible. The squash are smaller, but just as delicious. When I was deciding on what to have for diner, I realized I had the perfect ingredients for an amazing butternut squash pasta dish. YUM!!!! It is super easy. It seems like there are a lot of little steps, and there sort of are. but nothing is hard to do. Make this dish for dinner to impress the family or friends. They will enjoy it!

Serves 6-8
1 lb (16 ounces) whole wheat fusilli
4 cups chopped butternut squash (1 medium sized squash cubed)
4 sausage links (I used a chardonnay apple chicken sausage), sliced
1 pint mushrooms, sliced
1 yellow onion, sliced
1 head garlic
1 tsp ground sage
3 tbsp olive oil
3 tbsp butter
2 cups chicken stock
salt and pepper

Preheat oven to 400 degrees. Toss the butternut squash and whole head of garlic (don’t peel it, just cut the top off of it)in 1 tbsp olive oil and place in a single layer on a sheet pan. Bake for about 30 minutes. Tossing once in the middle.

In the meantime, boil the pasta according to package directions.

In a large skillet, warm up 2 tbsp olive oil over medium heat. Add the sliced onions and cook until caramelized.

After the onions have been caramelizing for about 15 minutes, add the mushroom slices and the sausage slices. Saute for about 10 minutes. Add the cooked butternut squash, 1 cup chicken stock and the ground sage. Cook over low-medium heat for about 5 minutes.

When the pasta noodles are done add them to the pan with the veggies and sausage. Add the remaining 1 cup chicken stock and 3 tbsp butter. Cook for about 5 minutes. Add salt and pepper to taste (I added about 1 tsp salt and 1 tsp pepper)

Serve hot!