Winter Squash and Spicy Sausage Pasta is so easy and delicious. I can’t begin to tell you how the sweetness of the squash and the spiciness of the sausage create such great flavor here. For this recipe I used honey squash. But feel free to use butternut if you can't find the honey squash. They have a similar flavor profile.
Ingredients below, and full recipe on my website www.miciamammas.coma
Winter Squash and Spicy Sausage Pasta (Serves 5)
1 lb. Honey Squash, peeled and seeded (you can use butternut squash as well)
6 Tbsp. Olive oil
½ tsp. Ground Nutmeg
¾ lb. Spicy Italian Sausage- Casing removed (about 4 links)
1 Large Shallot - Finely Diced
5 Egg Yolks
1 Cup Grated Pecorino Romano, plus extra for grating on top if desired
1 1lb. Penne
Salt and Black Pepper to taste
Preheat the oven to 425 degrees.
Place the honey squash on a parchment lined baking sheet. If you are using honey squash, put flesh side up. With butternut squash spread the cubes out in one layer.
Coat with olive oil (4 tbsp) and nutmeg. Get in the oven for 35 minutes or until cooked through and let cool.
In the meantime, in a skillet heat 2 tbsp. olive oil and add in your sausage. Break apart with a wooden spoon into tiny pieces until cooked through.
Add in the diced shallots and cook on low for about 10 minutes.
Remove the squash from the oven. Scoop out the insides of the honey squash and put in a blender (if using butternut squash put it directly in the blender). Puree until smooth.
Boil your pasta in salted water. Reserve 1 cup of pasta water.
In a bowl whisk egg yolks, squash puree and Pecorino. Gradually add in a little pasta water to temper the mixture.
Next, drain the pasta.
Get your pasta in the pan, add in a little pasta water. Then combine and turn off the heat.
Add in the egg mixture and mix in with the pasta. Gradually add in the pasta water (if necessary) to loosen the sauce to desired consistency. PLEASE NOTE. The sausage I used was salty. Sausage can taste different depending on where you buy it. So this dish did not require any extra salt. At this point of the recipe, taste the pasta. If you feel like you need to season it a little with salt and pepper, add some in.
Serve topped with more grated Pecorino.