Roasted Squash and Italian Sausage over Farfalle with Creamy Parmesan//Romano Sauce

Didi Dalaba

By
@didicoffeegirl

This is my take on Mario Battali's recipe on Good Morning America today. I was fresh out of Fontina cheese... had plenty of Parmesan and Romano... didn't have butternut squash, but did have acorn squash...
Easy, and AMAZINGLY DELICIOUS!!!

The slight sweetness of the squash mixed in with the bechamel sauce, then topped with the Italian sausage, OUT OF THIS WORLD!!!

If your looking for homey comfort food fancy enough to serve to guests, THIS IS THE RECIPE!!! Easy, full of flavor and downright delicious!!!


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

45 Min

Ingredients

SQUASH

1
medium to large acorn squash (you can use whatever squash you have on hand)
3 Tbsp
olive oil
1 1/2 Tbsp
fresh rosemary or 1 tsp dried rosemary leaves
pinch of salt & pepper

BECHAMEL SAUCE (I USE THIS RECIPE SPECIFIALLY FOR PASTA MIX INS)

5 Tbsp
butter
3 - 4 Tbsp
flour
2 1/2 c
milk
1/2 tsp
nutmeg
1/2 tsp
salt
1/2 tsp
pepper
1/2-3/4 c
parmesan or romano cheese (for this recipe i used half and half)

ADDITIONAL INGREDIENTS

1 lb
mild sausage or spicey (depending on what you prefer)
1 box
pasta of choice (i used farfalle for this recipe)
1 large
onion diced
1 tsp
garlic powder
1/2 tsp
red pepper flakes *optional*
parmesan or romano cheese for topping *optional
fresh parsley diced for topping *optional*

Directions Step-By-Step

1
Preheat oven to 425F. Peel and seed squash of choice. Cube and place in a bowl. To bowl add the rest of the ingredients for squash. Toss till incorporated. Place squash mixture onto a foil lined and non-stick sprayed pan. This ensures for easier clean up. Bake till nicely roasted, about 20-25 minutes. About half way thru you can stir the squash to ensure even roasting.
2
When you place your squash in the oven. Place your saucepan with water on stove to bring to boil for pasta.
3
As squash is baking and water is boiling. In a saute pan, add sausage crumbled (removed from casings)in a saute pan on medium low. Start to saute. When sausage is no longer pink, add diced onion. Continue to saute for 3-5 minutes. Add garlic powder and red pepper flakes *optional*, stir, then add water. Cover and let braise till golden and lightly brown. Remove from heat and set aside.
4
Meanwhile, as sausage is brasing, in a medium sauce pan over medium low heat, add your butter. Once butter has melted add flour, cook for 1 minute and add milk. Whisking constantly, add nutmeg, salt & pepper. Once mixture has started to thicken, add your cheese. Mixture will be almost "really thick" at this point. Turn off heat, cover and set aside.
5
Check your squash, should be almost ready.

Water should be boiling for pasta. Drop pasta in and stir. Boil til ala dente. Remove from heat and drain. Bring back into sauce pan.
6
Add your bechamel sauce to the pasta.
7
Squash should be slightly roasted and soft. Remove from oven, and add to your bechamel sauce and pasta. Stir to incorporate thoroughly.
8
Pour pasta mixture onto your serving platter.
9
Add your sausage mixture and additonal cheese if desired.
10
Decorate with fresh parsley if desired. Serve with rolls and salad of your choice and be ready for the compliments!!!!

Enjoy!!

About this Recipe

Course/Dish: Pasta, Roasts
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #squash, #cheese, #kid, #creamy