This quick, easy sausage and butternut squash pasta is perfect for fall weeknights. Sautéeing squash in a pan on the stovetop is a quick and efficient way to cook it for the hearty farfalle pasta.
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, andWhen the temperatures dip in the fall, it’s time to make this easy butternut squash and sausage pasta.
On the other hand, steaming butternut squash is a great cooking method for mashes and soups, as it makes it easy to purée the vegetable once tender. Don’t want to turn on the oven? Sautéeing squash in a pan on the stovetop, as we’ve done here, is a quick and efficient way to cook the vegetable and build flavor.Save one cup of the pasta water to make the sauce for this pasta; its high starch content will help create a creamy sauce that coats each noodle.
You can save more of the pasta water in an airtight container and keep it in the refrigerator to use to revive leftover pasta.In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the squash, season lightly with salt and cook over high heat, stirring, until tender and lightly browned, about 8 minutes. Using a slotted spoon, transfer the squash to a plate. Add the remaining 1 tablespoon of olive oil to the skillet.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Transfer the pasta to a bowl, sprinkle with the parsley and serve right away.
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