I love pasta with any kind of sauce so it is always interesting to find a different base then the old tomato or cream. I am a big fan of the roasted red pepper base so when I saw Jenn’s post using butternut squash I was excited to try out the idea of using squash as the base.
The best part is that I had a bunch of work calls that evening, so I started dinner and got on the phone and then by the time I was off it was pretty much done. Definitely an easy dinner, plus roasting the sausages on the top of the squash gives the whole sauce a nice juicy flavor. The only downside was that J liked it so much he went back for seconds and then whined because he had eaten too much. Next time I might even roast the leeks and garlic with the rest of it to make it even easier. Don’t be deterred by the picture, it really isn’t one of my better ones. For more great pasta recipes check out this week’s Presto Pasta at Once Upon a Feast.
1 small butternut squash
4 uncooked chorizo wine sausages
4T olive oil
1-2C chicken stock
2 garlic cloves
1 small leek
salt and pepper
the pasta of your choice
Preheat oven to 350F. Peel the squash using a vegetable peeler. Cut it in half lengthwise and scoop and discard the seeds. Cut into cubes no bigger then an inch. In a baking dish toss the squash with 2T of the olive oil and fresh salt and pepper. (Squash doesn’t have to be in one single layer.) Place the sausages on top and bake for 40-50 minutes or until sausages cooked through and squash is tender.
When the sausages and squash are done get out a skillet. To it add the remaining olive oil, slice the garlic cloves in half and turn on to medium low heat. Cook until garlic starts to lightly brown and discard. Clean the leek and chop into half moons no thicker then about 1/2cm. Add to the skillet and sweat, stirring occasionally for 5 minutes.
Add the squash into a food processor and process until smooth adding the stock as needed to get it nice and saucy. Turn into skillet and heat through. Slice the chorizo and add to the sauce. Toss with the pasta.
{ 9 comments… read them below or add one }
I adore chorizo and you could never have too many pasta recipes! This one sounds fabulous
With squash coming into season, this sounds like a nice way of enjoying it.
I have never tried butternut squash with pasta… must taste delicious!
Thank you for your comment, Margot
This sounds like a wonderful recipe. I remember Jen’s recipe, too. love that sauce!
this sounds so good! i’ve had butternut squash on pizza before, but never pasta. chorizo is a favorite of mine too. great idea!
Fantastic combination! I love chorizo and that with squash – perfecto!
Thanks for sharing with Presto Pasta Nights.
this is a great idea. Butternut squash pasta sauce,.. wow, there are lots of interesting changes that can be done here, like more stock to have it as a winter soup or spice it up to have it with rice as a curry…. lovely, thanx
I love this! My butternut squash is almost ripe – and I’ve never had it before (I love pumpkin and other squashes…so I assumed…)
Thanks for the recipe – duly linked…
I really liked using squash as a sauce base! I think it added something interesting to the dish! I am glad you enjoyed it as well!