I’m starting to develop several go-to dishes. Dishes that I can pretty much whip up without thinking about it too much. One of those is pasta with some sort of sausage, maybe mushrooms, and an extra vegetable or two. Pasta with Chorizo and Green Olives and Spicy Thai Sausage with Cabbage were two recent favorites. For tonight’s dinner, I had some italian sausage from the freezer, a few button mushrooms and some lovely delicata squash from my CSA. I love winter squash roasted with some sage, so I thought why not?? Why not with sausage and pasta??
Is it just me, or does anyone else think that the discarded peels are kind of pretty?
Pasta with Italian Sausage, Roasted Squash and Mushrooms
1/2 pound dry pasta
1 lb Italian Sausage
2 cups sliced button mushrooms
1 winter squash, peeled and diced (about 2 cups)
2 tablespoons fresh sage, chopped
Sea salt and fresh ground pepper
Preheat oven to 400. Toss squash with olive oil, salt, pepper and sage. Spread on a baking sheet and roast for 20 minutes, or until squash is tender.
In a large skillet, brown and crumble sausage. Add mushrooms and a little drizzle of olive oil if too dry.
Cook pasta in boiling, salted water according to directions. Drain reserving about 1/4 cup of the pasta water. Add pasta and squash to skillet. Add a bit of the pasta water if too dry. Season with salt and pepper to taste. Serve with freshly grated parmesan cheese.