roasted squash and italian sausage over farfalle with creamy parmesan//romano sauce
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!!!
prep time
30 Min
cook time
45 Min
method
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yield
8-10 serving(s)
Ingredients
- SQUASH
- 1 - medium to large acorn squash (you can use whatever squash you have on hand)
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh rosemary or 1 tsp dried rosemary leaves
- - pinch of salt & pepper
- BECHAMEL SAUCE (I USE THIS RECIPE SPECIFIALLY FOR PASTA MIX INS)
- 5 tablespoons butter
- 3 - 4 tablespoons flour
- 2 1/2 cups milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2-3/4 cup parmesan or romano cheese (for this recipe i used half and half)
- ADDITIONAL INGREDIENTS
- 1 pound 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 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes *optional*
- - parmesan or romano cheese for topping *optional
- - fresh parsley diced for topping *optional*
How To Make roasted squash and italian sausage over farfalle with creamy parmesan//romano sauce
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Step 1Preheat 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. -
Step 2When you place your squash in the oven. Place your saucepan with water on stove to bring to boil for pasta.
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Step 3As 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.
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Step 4Meanwhile, 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.
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Step 5Check 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.
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Step 6Add your bechamel sauce to the pasta.
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Step 7Squash should be slightly roasted and soft. Remove from oven, and add to your bechamel sauce and pasta. Stir to incorporate thoroughly.
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Step 8Pour pasta mixture onto your serving platter.
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Step 9Add your sausage mixture and additonal cheese if desired.
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Step 10Decorate with fresh parsley if desired. Serve with rolls and salad of your choice and be ready for the compliments!!!! Enjoy!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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