If you’ve read this blog very often, you know that I live with Carnivorous Rex X 2.  I try to keep them happy but healthy.  Sausage is not known for being healthy.  Fortunately there are several healthier options available at the meat counter.  I have found Italian sausage made with chicken and pork by Johnsonville and another one that is made with ground turkey. All the flavor with far less fat. I fed the turkey sausage to my guys without telling them and they loved it.

This recipe also has great autumn flavors; sage, thyme and butternut squash.  It is also pretty quick to prepare, about 45 minutes.  Sauteing the onions, squash and sausage together lets all the flavors blend and compliment each other.  The flavor is so wonderful that all you need to add is the pasta and a sprinkling of parmesan cheese.

You’ll need:

Olive oil, as needed

1 lb of Italian Sausage (mild), casings removed

1 large onion, chopped

1 medium butternut squash, peeled and diced into 1 inch size chunks

Salt and pepper as desired

1 tsp dried sage

1 tsp dried thyme

1 box of multigrain pasta (I use Rotini)

Shredded parmesan or asiago cheese

Place a large pot of water onto boil.   Add salt, if desired.  Cook pasta according to package directions.  Drain and return to pot.

While waiting for the water to boil……

Cut up your squash and onions, remove the casing from the sausage.  In a large skillet on medium heat, drizzle about 2 Tbs of olive oil.  Place the sausages in the pan.  Then add the onions and squash around the sausages.  Let the sausages cook for about 5 minutes before trying to move them.  Flip them over and stir the vegetables around them.  Sprinkle the vegetables with a little salt and start breaking the sausages into smaller pieces.  As the onions begin to become translucent, add the sage and thyme and stir the mixture.  Add a scant 1/4 cup of water, then place the lid on the skillet and let cook on medium low heat for about 5-10 minutes, stirring occasionally until the sausage is cooked and the squash is just tender.  Remove the lid to allow the liquid to reduce slightly.

Add the sausage mixture to the drained, cooked pasta and toss, making sure to get any remaining liquid.  Taste and adjust seasoning.  Add fresh ground black pepper and toss again.  Serve immediately with parmesan or asiago cheese sprinkled on top.  Enjoy!