Well this recipe is definitely in the bowl food category. It is quick to do, really tasty and uses easy to find and every day ingredients. I love butternut squash recipes at this time of year. Squash starts to become cheap in the supermarket as it comes into season and one big squash can do several meals. As well as this recipe I'm a big fan of squash soup, squash curry and squash lasagne – but those are perhaps recipes for another day!
So for now this neat little pasta dish to add to you winter meals, enjoy!
Butternut Squash and Sausage Pasta with Feta – Serves 4
|A little snap of a similar dish from my Recipe Binder that I pulled from a magazine|
Butternut Squash (about 700g) cut into 2cm cubes.
2 tbsp olive oil
360g penne pasta
6 pork sausages
Half a teaspoon on Real Lazy Chilli, or 1 red chilli, chopped.
1 large clove of garlic, crushed
2 tbsp of balsamic vinegar
- Preheat the oven to about 200 degress or gas mark 6. Toss the squash with olive oil on a baking tray. Roast for about half an hour until the squash is tender and starting to brown at the edges.
- Cook the pasta as per packet instructions.
- Meanwhile, snip the sausage meat out of its skins and place into a frying pan over a medium to high heat. Fry off the sausage, breaking it up with your wooden spoon, for about ten minutes. The sausage should be nicely browned.
- Add the chilli and garlic to the sausages and fry for a couple of minutes. Then add the balsamic vinegar and stir to combine.
- Add the butternut squash and the drained pasta to the frying pan and give it a good mix.
- Serve with a scattering of feta over the top and enjoy!