Squash & Sausage Pasta

Instructions

1. Prepare the Squash

   10 min hands-on20 min waiting

   • Preheat oven to 200°C (400°F).
   • Peel and dice the squash into cubes.
   • Spread on a baking tray, drizzle with olive oil, and season with salt and pepper.
   • Roast until soft and golden-brown, then set aside.

2. Prep Aromatics and Sausage

   5 min hands-on

   • Finely chop the sage and grate the garlic.
   • Remove sausage meat from casings and set aside.

3. Cook the Pasta

   3 min hands-on9 min waiting

   • Boil pasta in salted water until slightly undercooked.
   • Reserve some pasta water, then drain and set aside.

4. Prepare the Sauce Base

   6 min hands-on

   • Heat a skillet over medium heat and add olive oil if needed.
   • Cook sausage, breaking it into pieces, until browned.

5. Add Aromatics

   1 min hands-on

   • Stir in fennel seeds, sage, and garlic.
   • Cook until fragrant.

6. Deglaze and Build the Sauce

   2 min hands-on5 min waiting

   • Pour in wine, scraping up browned bits.
   • Simmer until wine reduces by half.
   • Lower heat and stir in sour cream until sauce thickens.

7. Combine Pasta and Sauce

   3 min hands-on

   • Add pasta to skillet with some reserved water.
   • Toss to coat pasta in sauce, adjusting consistency as needed.

8. Incorporate the Squash and Parmesan

   2 min hands-on

   • Fold in roasted squash and Parmesan.
   • Toss until squash is distributed and cheese melts.

9. Finish with Nutmeg

   • Remove from heat and grate nutmeg over the dish.

10. Serve

    2 min hands-on

    • Divide into bowls and top with additional Parmesan and nutmeg if desired.
    • Cooking tips:
    • For even roasting, spread the squash in a single layer on the baking tray without overcrowding.
    • When cooking the sausage, aim for caramelization to develop deep, savory flavors.
    • Use the reserved pasta water to adjust the sauce consistency—it should cling to the pasta without being overly thick or watery.
    • If reheating leftovers, add a splash of water or broth to loosen the sauce.