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Pasta with Butternut Squash, Sausage and Sage Pesto

 
One serving costs about $1.74

$1.74 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:76%

Spoonacular Score: 76%

 

Pasta with Butternut Squash, Sausage and Sage Pesto might be a good recipe to expand your main course collection. This recipe serves 8. One serving contains 699 calories, 19g of protein, and 47g of fat. For $1.74 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately approximately 45 minutes. A mixture of sausage, sage leaves, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is good. 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 #SundaySupper.

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

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

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

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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