Pasta with Roasted Butternut Squash and Sage

Really good and easy to make. I found Apple maple turkey sausage in the grocery and used that. A great Autumn dish.

I made this and it was delicious. A few notes. I used turkey breakfast sausage (not links, the raw bulk stuff), reduced the sage to 1 tsp and the balsamic to 2 tbsp and added 1/4-1/3 cup of pasta water to the sauce. I also cooked the garlic in with the sausage and only cooked the squash to barely done so it held its shape. Don’t omit the balsamic as it 100% brings this together. It was so good.

Of course I had changes. I couldn’t find turkey sausage, so I omitted it and we really didn’t miss it. I added a chopped red pepper to the roasting veggies. Finally, I added grated parmesan at the end. Overall, this dish was really good and great for a chilly fall evening.

Not bad. Definitely different but we all liked it. I had to use “Yellow” squash because we didn’t have Butternut. I think it would’ve been much more flavorful with the Butternut and will make sure we have it for next time. Very simple & easy.

Great! Definitely will be adding to my dinner rotation. I used Hillshire Farms Turkey Polska Kielbasa.

Creative recipe. Modified the recipe based on items already on hand. Used egg noodles instead, milk and instead of half and half. Definitely will do this recipe again.

I made it and we ate it – the balsamic vinegar MAKES this recipe. I used some left over turkey breast and added a little chili powder. Just used what I had on hand.

Excellent fusion of flavors. I did not change any of the ingredients – just didn’t have the Sage, so I made it without. My husband has a very particular palate and he loved it! I made it one night and since we both enjoyed it so much – and I had plenty of the ingredients left over – I made a double-batch. So, we had it for two dinners and, now, will both enjoy what’s left for our work lunches. A must try!

I put more cream into finish the bottle. I don’t know whether it made it any better but it did taste nice.

So it’s the day after Thanksgiving… I actually don’t have any leftovers, but I do have a whole butternut squash that I don’t know what to do with. I also have turkey sausage in the freezer. Hmmmm…I did my search and found this recipe. It was awesome! What a great use of the butternut squash and the turkey sausage… Instead of sage I substituted some fresh basil that I had. I also added half of red pepper (small dice) just to get rid of what was in the fridge… One more change… Did not have any heavy cream, but had lots of sour cream… Substituted in the sour cream along with a little milk in place of the heavy cream! Very tasty! I honestly had no idea what how this was going to turn out. So glad I gave it a shot!

This was amazing stuff. I tweaked it to make it vegetarian (well, I guess actually vegan). Instead of heavy cream, use cashew milk. It is very creamy and has 1/2 the calories of skim milk. I used “Field Roast Grain” Meat Sausages-the smoked apple sage flavor. I get it at Whole Foods but I’ve seen it at some of the Price Choppers and high end grocers.

Made it with dried sage brought from Greece. Amazing taste!

It was a good recipe with compliments from my husband. Reading back the recipe I see I completely forgot the balsamic. As other users suggested I roasted the squash as directed with some butter and garlic added. I also separated the squash from the onions after baking. I only added the squash just before serving with one stir at the end. I increased the cream slightly and added some chicken broth and some of the pasta water, just to increase the amount of sauce. (I thickened it a little with cornstarch so it would stick to the pasta better). As I do with all pasta, I topped it with some parmesan as well. I will make this again! ( see the result in the pictures. I served with a Caprese Salad)

Loved it. Did not use the vinegar. And I cooked pasta in chicken broth. Husband can not have milk so used Rice milk. Also he cooked onions and garlic in with the sausage. After the sausage was done he sauteed the squash in with the sausage for a few minutes.

I made this recipe pretty much “as is” – only used chicken sausage (Italian style) becuase I couldn’t find turkey sausage. I also saved about a cup of the pasta water because some other reviews said it might come out dry. I wound up using about 1/3 cup of the pasta water. This was so fantastic! I am making it again this week. It was a wonderful fall flavored dish and the balsamic (which I was initially worried about adding) is very necessary to wake up all the flavors.

So I modified this recipe to my own tastes by using capellini instead of penne pasta. I also roasted the onions and squash with 1 clove of minced garlic and some butter, plus some cinnamon and a pinch or two of basil. I also used 2 baked chicken breasts in olive oil and basil instead of the sausage. it turned out exceptionally well. I see a lot of reviews saying it was bland but the extra basil and the cinnamon on the squash I think really helped, I might even add some rosemary next time. The Balsamic also complemented the sweet flavor of my squash very well. I loved it.

OMG, this is so good. I made a couple of changes. I didn’t have any cream, so I used a little bit of almond milk and a bit of pasta water. I used Italian sausage because that’s what I had. I am not crazy about sage, so I left it out. I added a handful of halved cherry tomatoes, some parmesan cheese and only 1 Tbsp of Basalmic because more than that just sounded like too much to me. My husband said it was only a “7” (out of 10), but he ate seconds. My son and I loved it. Even better the second day. I know I made a few changes, but this is a great one that I will be repeating!

I made some alterations to this recipe, but it was awesome! We had a blizzard in New England last night and I was happy inside having this dish! Here’s what I did… *I had already baked my squash. I like doing that because it keeps is flavor nicely. *I also didn’t want to use the slow-cook method. * I exchanged fresh sage for powdered. * I used a LOT less butter. * no cheese. It was rich and delicious, so why add the fat? Basically, I started with a big pot. I sautéed the shallots and mushrooms in a little butter until wilty I then added barley and stirred for about 5 minutes. I added the wine and stirred/cooked until it was absorbed. I added everything else except for the squash and parsley. I put the cover on and turned down the heat a little. I stirred occassionally. When the barley was fully cooked and the broth was absorbed, I scooped in the semi-mashed squash. I put parsley on top. It was amazing! Thanks for posting this. It was a perfect guide to just what I wanted.

The flavors of this dish were outstanding.Sage,garlic,onion,butternut squash with sausage just compliment each other so well.I used whole wheat spiral noodles to avoid mushiness.I used italian turkey sausage links cutting them.Fat free creamer and a bit of skim milk.I don’t feel one onion is enough and used more.I sauted the garlic to bring the taste forward.No balsamic though.

My husband and I watch our carbs, so I eliminated the pasta in this dish. I tossed the butternut squash in olive oil, salt, pepper, italian seasoning and a bit of chili pepper. I sauteed the onion and garlic and added it to the butternut squash and baked it at 350 degrees for 30 minutes; while that was baking, I browned some tuscan ground sausage (I found in the deli dept. at the market), drained the sausage and added some chicken stock with a little flour to thicken it; I then added a couple tablespoons of balsamic vinegar. After 30 minutes, I added the sausage to the butternut squash and baked it for 10 minutes; I added parmesan cheese to the top and baked for 5 more minutes. I served this with steamed brocolli. It was absolutely delicious!!!

Delicious! I made it with chicken/apple sausage which was a tad too sweet. Would have been tastier with a spicier sausage. My daughter was hesitant about eating it.’Do you have to put squash in it mom?’ But ended up loving it and going back for seconds. I would definitely recommend this recipe!