Butternut squash, also known as butternut pumpkin or gramma, has a sweet, nutty taste similar to that of a pumpkin.
When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
Roasted butternut squash has a creamy sweet buttery taste.
It is a good source of fiber, vitamins A & C and including magnesium and potassium.
Sage is a pungent herb. It has been added to the recipe as it gives a feeling of warmth to the dish. It has an earthy taste, combining the scents and flavors of citrus and pine.
Fresh sage is more vibrant and less bitter than when it is dried.
Roasted Butternut Squash & Sausage with Gluten-Free Penne Pasta
4 tbsp. olive oil
1 package chicken sausage
3 cups gluten-free, Penne pasta
2 cups cubed, butternut squash
1 tbsp. dark brown sugar
½ cup pecan pieces
1 stick, salted butter
8 sage leaves, small
½ tsp. Himalayan Salt
½ tsp. black pepper
Slide a small baking sheet into your oven and preheat it to 400 degrees.
Cook gluten-free pasta according to package instructions.
In a medium bowl, toss the squash with olive oil, salt, pepper and dark brown sugar.
Remove heated aluminum lined baking sheet from oven, add the squash and spread out over aluminum sheet.
Return to oven and roast for 20-25 minutes, stirring vegetables once 1/2 through.
Remove once the squash is tender.
Remove, slice and add back to the pan to cook the centers.
In a large mixing bowl, combine sausage, pasta and butternut squash, and set aside.
A 39 second video to show You how to prepare the “Brown Butter Sage Sauce”
Heat a 10 inch skillet on medium heat.
Place the stick of cold butter into the hot pan, lift and swirl the butter.
Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color, but not to the point of burning.
After you have poured the brown butter sage sauce over the pasta, toss to mix well.
Sprinkle pecan pieces over top and mix in.
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