Italian Squash Pasta
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Italian Squash Pasta
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Category
Lunch
Dinner
Cuisine
Italian
Author:
Nicole Bimber
Servings
6
Prep Time
40 minutes
Cook Time
20 minutes
We call this "Squash Pasta" in our house, and it's regularly on our meal plan rotation for a simple dinner that the entire family enjoys.
Ingredients
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3Tb olive oil
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1lb italian sausage, ground
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1Tb all-purpose flour (sub gluten free, if needed)
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2 cups whole raw milk
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1 cup raw heavy cream
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1 ½ cups parmesan cheese, fresh grated
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1lb butternut squash, fresh or frozen, chopped into bite size pieces
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1 box fusili noodles (these are our favorite, gluten-free version available here)
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3 garlic cloves, minced
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2 ½ tsp himalayan salt
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1tsp dried sage
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¼ tsp ground nutmeg
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fresh ground black pepper
Directions
Heat oil in a heavy-bottomed stock pot over medium-high heat. Cook sausage for roughly 7-10 minutes, until cooked through and browned. Break sausage to desired size while cooking.
While the meat cooks, combine milk and cream with 2 cups of water in a large bowl or measuring cup, set aside.
Once meat is cooked, add flour and cook stirring constantly for about 1 minute, until evenly distributed. Add garlic and stir for 30-60 seconds, until fragrant.
Carefully pour prepared milk mixture over meat and stir. Bring to a simmer, then add 1 1/4 cup of the parmesan (reserving 1/4 cup for topping dishes) and stir until cheese is melted.
Add squash, noodles, salt, sage, and nutmeg. Stir to combine.
Bring to a boil, then reduce heat to a very low simmer and cook, uncovered, stirring and scraping the bottom every 5 minutes for a total of 20 minutes.
Serve topped with set aside parmesan and fresh ground black pepper. Also delicious with red-pepper flakes and/or sun-dried tomatoes on the top!
Recipe Note
- You can also substitute for plain pork (or any other ground meat of choice) and season your own Italian sausage to use in this recipe, if necessary.
- Store-bought milk products may be used in place of raw milk, if necessary.