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Pasta with Butternut Squash, Sausage and Sage Pesto

 
One serving costs about $1.8

$1.80 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 side dish,lunch,main course,main dish,dinner
spoonacular Score:82%

Spoonacular Score: 82%

 

Pasta with Butternut Squash, Sausage and Sage Pesto is a main course that serves 8. For $1.8 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 31g of fat, and a total of 556 calories. If you have butternut squash, olive oil, parmesan, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is solid. Users who liked this recipe also liked Roasted Butternut Squash, Sausage and Orecchiette Pastan in a Brown Butter Sage Sauce, Butternut Squash, Sage Pesto and Prosciutto Pizza, and Butternut Squash Gratin with Sage Pesto & Gorgonzola for.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
3 cups
3 cups butternut squash
butternut squash
2 Tbsps
2 Tbsps olive oil
olive oil
0.13 tsps
0.13 tsps kosher salt
kosher salt
0.13 tsps
0.13 tsps pepper
pepper
1 pound
1 pound pasta
pasta
1 pound
1 pound sweet italian sausage
sweet italian sausage
2 cups
2 cups fresh sage leaves
fresh sage leaves
2
2  garlic cloves
garlic cloves
0.5 cup
0.5 cup parmesan
parmesan
0.25 cup
0.25 cup pine nuts
pine nuts
0.75 cup
0.75 cup extra virgin olive oil
extra virgin olive oil
1 pinch
1 pinch salt and pepper
salt and pepper
3 cups butternut squash
3 cups
butternut squash
2 Tbsps olive oil
2 Tbsps
olive oil
0.13 tsps kosher salt
0.13 tsps
kosher salt
0.13 tsps pepper
0.13 tsps
pepper
1 pound pasta
1 pound
pasta
1 pound sweet italian sausage
1 pound
sweet italian sausage
2 cups fresh sage leaves
2 cups
fresh sage leaves
2  garlic cloves
2
garlic cloves
0.5 cup parmesan
0.5 cup
parmesan
0.25 cup pine nuts
0.25 cup
pine nuts
0.75 cup extra virgin olive oil
0.75 cup
extra virgin olive oil
1 pinch salt and pepper
1 pinch
salt and pepper
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Equipment

food processor
food processor
baking sheet
baking sheet
oven
oven
blender
blender
spatula
spatula
bowl
bowl
frying pan
frying pan
pot
pot
food processor
food processor
baking sheet
baking sheet
oven
oven
blender
blender
spatula
spatula
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

For the pesto: In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper. Run the processor for a few more seconds to combine thoroughly. Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days. For the pasta: Preheat oven to 375 degrees. In a large bowl, toss the squash with the olive oil, salt and pepper. Line a baking sheet with parchment and spread the squash evenly being sure they are not overlapping. Bake for approximately 25-30 minutes or until the squash is tender. Remove from oven and set aside. In a large pot, bring 5 quarts of water to a boil and add a handful of kosher salt. Add the pasta to the water and stir. Bring the water back to a boil and continue cooking, stirring occasionally, for approximately 8 minutes. While the pasta is cooking, remove the sausages from the casings and brown in a large saute pan breaking up the sausage as it cooks. Set aside. Drain the pasta, reserving 1 cup of cooking liquid, and transfer to a large bowl. Gently toss the pasta with the sage pesto, squash and sausage. Add some of the reserved cooking liquid if the sauce seems thick. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.73
Ingredient
3 cups butternut squash
2 tablespoons olive oil
1 pound pasta
1 pound sweet italian sausage
2 cups fresh sage leaves
2 garlic cloves
½ cups parmesan
¼ cups pine nuts
¾ cups extra virgin olive oil
Price
$0.92
$0.33
$0.97
$4.05
$2.68
$0.13
$1.05
$1.81
$1.93
$13.88
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Nutritional Information

Quickview
698k Calories
19g Protein
47g Total Fat
50g Carbs
43% Health Score
Limit These
Calories
698k
35%

Fat
47g
72%

  Saturated Fat
11g
70%

Carbohydrates
50g
17%

  Sugar
2g
3%

Cholesterol
47mg
16%

Sodium
562mg
24%

Get Enough Of These
Protein
19g
38%

Copper
10mg
507%

Vitamin A
5631IU
113%

Selenium
51µg
74%

Manganese
1mg
69%

Vitamin E
4mg
31%

Vitamin B1
0.45mg
30%

Phosphorus
275mg
28%

Magnesium
74mg
19%

Vitamin B3
3mg
18%

Vitamin B6
0.35mg
18%

Vitamin K
17µg
17%

Zinc
2mg
16%

Vitamin C
12mg
15%

Calcium
145mg
15%

Potassium
503mg
14%

Iron
2mg
14%

Fiber
3g
13%

Vitamin B2
0.18mg
10%

Vitamin B12
0.59µg
10%

Vitamin B5
0.79mg
8%

Folate
30µg
8%

covered percent of daily need

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