Weekly What’s Cooking with Melissa

Using seasonal vegetables in recipes is such a blessing. Butternut squash is an underused vegetable in my house, maybe in many homes. I had a huge package of sage sausage and wanted to work in something seasonal so butternut squash came to mind. This week’s recipe for Butternut Squash Sausage and Noodles is what I came up with and hope you enjoy!

Butternut Squash Sausage and Noodles

2 tbsp. olive oil

1 1/2 lbs. sage sausage, casing removed

1 1/2 lbs. butternut squash, seeded, peeled and cut into bite sized pieces

2/3 cups onion, chopped

2 tsp. garlic, minced

salt and pepper to taste

2/3 cups chicken broth

12 oz. box of pasta (optional)

3/4 cups shredded cheddar cheese (optional)

In a large skillet, over medium/high heat, pour in the olive oil and cook the sausage. Be sure to break into bite sized pieces while cooking. After it starts to brown, add the butternut squash, onion, garlic, salt and pepper to the pan, stirring occasionally. Cook until vegetables start to soften. Add the chicken broth, cover and reduce heat to a medium/low to simmer. Cook 15-20 minutes, stirring occasionally. While sausage and vegetables are cooking, boil water and cook pasta according to the package directions, drain and set aside. When the squash and sausage are done, spoon over pasta.  If using shredded cheddar cheese, sprinkle on top of each serving.