Pasta with Roasted Butternut Squash and Sage

Pasta with Roasted Butternut Squash and Sage

83

"Excellent pasta dish. Different from the norm with turkey sausage, roasted butternut squash, balsamic vinegar, and sage."
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Ingredients

1 h 5 m servings 481 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 484 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl, and toss with balsamic vinegar to serve.

Reviews

83
  1. 105 Ratings

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Most helpful positive review

This turned out to be a REALLY good recipe! A few pointers so you can avoid the dogfood look another reader mentioned. 1) Don't turn the squash more than you have to. Once in the roasting pan...

Most helpful critical review

This recipe bombed. My child and husband hated it. I'm not a very big fan of sage in food other than dressing anyway but this dish was bland and had no taste. After a couple of bites, I had t...

This turned out to be a REALLY good recipe! A few pointers so you can avoid the dogfood look another reader mentioned. 1) Don't turn the squash more than you have to. Once in the roasting pan...

I customized, I roasted the squash for about 45 minutes to give it those nice carmelized edges. I omited the sage completely. I used milk and a touch of cornstarch instead of cream. AND I add...

I made some modifications, but the basic idea is great and I'll be making this one again! I roasted the squash w/ olive oil, sage, a tbls of butter and a bit of chicken stock. We had neither ...

I used this recipe as a guide, but changed a few things based on reading other's reviews. I added about 5 cloves of garlic to the cookie sheet before roasting the squash. While the squash and ga...

This was just divine. I made a couple of alterations. i used skim milk instead of the cream to cut down the fat and added some diced up summer squash to the sauce as I had some I wanted to use u...

we love this! I used sweet Italian sausage ( cubed 1/2 in). Instead of roasting the squash ( also cubed 1/2 in.) and onion I sauteed them on med. high heat in a little olive oil, and in the same...

My daughter made this today. She used ground turkey burger in place of the turkey sausage. She also used some (not the 2 tsp.) poultry seasoning (did not have any sage) and left out the vinega...

This recipe bombed. My child and husband hated it. I'm not a very big fan of sage in food other than dressing anyway but this dish was bland and had no taste. After a couple of bites, I had t...

I made this last week for dinner. It was pretty good. My husband really liked it. I only give it 4 stars because it's not very pretty, the dish looks all tan-colored to me. BUT, I don't like...