roasted kubocha squash and sausage penne pasta

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After several back to back weeks of traveling {not that I am complaining}, last weekend I spent in a state of virtual kitchen hibernation, cooking up comforting, fall-appropriate meals. Inspired by the many colors, shapes and sizes of the squash at my local grocery store, I decided to bring home a kubocha squash. While the wedges of kubocha squash roasted away in the oven with some olive oil and fresh oregano, I made a simple sauce comprised of mild Italian sausage, fresh oregano, sautéed onions and garlic, white wine and chicken stock. Finished with a sprinkling of fresh goat cheese, this pasta was exactly what I needed. Isn’t it amazing how a day {or weekend} in the kitchen can leave you feeling refreshed and recharged?

For another squash-based recipe perfect for the season, check out this roasted butternut squash soup with brown butter and fresh mint.

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Recipe

  • 1 medium sized kubocha squash
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Few sprigs fresh oregano
  • 4 mild Italian sausages
  • 1 tablespoon olive oil
  • 1 yellow onion
  • 3 small cloves garlic, minced
  • 1 c. chicken stock
  • 1/2 c. dry white wine
  • 1 pound penne pasta
  • 4 tablespoons goat cheese

Preheat oven to 400°F.

Cut squash in half, remove seeds and then slice each half into 10 wedges. Toss squash wedges with olive oil, salt and pepper and sprinkle with leaves of oregano from about 3 sprigs.  Spread squash wedges onto two baking trays {do not overcrowd them}. Roast in the oven for about 15 to 20 minutes, or until squash are golden. Set aside and let cool. Once cool to the touch, remove peel from each wedge of squash carefully and then cut each wedge into 1 inch pieces.

Meanwhile, in a large skillet, remove sausage from their casings and cook over medium heat until sausages are browned, using a wooden spoon to break sausages into smaller pieces. Once all sausages are browned, use a slotted spoon and remove sausages to a separate bowl and set aside.

Place same skillet over medium low heat and all olive oil. Once olive oil is warm, add garlic and saute until fragrant – about 2 minutes. Add onions and season with salt and pepper to taste. Saute until onions are translucent – about 8 to 10 minutes. Add leaves of oregano from 4 sprigs. Saute for 1 minute further.  Add chicken stock and turn heat up to medium. Let saute until mixture has reduced to about 1/3 cup – about 10 minutes. Add white wine and let reduce until mixture has reduced to about 1/2 cup total. Add sausages back into sauce and cook until sausages are warmed – reduce heat to low.

Meanwhile heat a large pot of salted water over high heat until boiling. Add pasta and cook according to package directions. Drain pasta and reserve 1/2 c. of cooking water.

Place drained pasta into large serving bowl. Pour sauce over pasta and toss to combine. Carefully place the squash on top, and carefully toss to combine. Sprinkle with goat cheese and serve immediately.

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This entry was posted in mains + sides, Recipes, Uncategorized. Bookmark the permalink.

15 Responses to roasted kubocha squash and sausage penne pasta

  1. Skye says:

    Great combination of flavours. Pasta with sausage meat is usually very heavy and stodgy, but this looks divinely fresh and light. And such beautiful photos too.

  2. That seriously looks absolutely incredible!

  3. Darya says:

    This looks delicious and comforting. Perfect for the horrible weather we are having over here!

  4. Gorgeous, simple and perfectly autumnal – very impressive :). Also, I love penne.

  5. Such beautiful photographs and styling. Perfectly autumnal too!

  6. This dish just screams Autumn, the different varieties of squash available now are inspiring. This pasta dish is wonderful as are the beautiful photo’s.

  7. Lilly Sue says:

    Yum! This meal looks fabulous!!

  8. Pingback: RED BANK: PUMPKIN PANDEMONIUM - Red Bank Green

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