Description
A comforting fall-inspired pasta dish featuring roasted butternut squash blended into a velvety sauce, paired with savory halal sausage, fresh sage, and aromatic garlic. Creamy without dairy, perfect for cozy weeknights.
Ingredients
1 (28 oz) butternut squash, peeled and cubed
1 lb halal sausage (turkey or beef-based)
1 lb penne pasta
2 tbsp olive oil
1 tbsp unsalted butter (dairy optional)
4 cloves garlic, minced
10 fresh sage leaves, chopped
1 cup vegetable stock
1/2 tsp red pepper flakes (adjust to taste)
Salt and black pepper
Grated Parmesan or nutritional yeast (for serving)
1 tbsp lemon juice (optional, for brightness)
Instructions
Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
While squash roasts, cook pasta according to package instructions. Reserve 1 cup pasta water.
Heat 1 tbsp olive oil in a large pan. Add sausage and cook until browned, crumbling into bite-sized pieces. Add minced garlic and sage, sauté 2 minutes.
Once squash is done, blend 3/4 of the roasted squash with 2 tbsp pasta water in a food processor until smooth. Add remaining squash and stock to pan with sausage mixture. Stir in pasta water and lemon juice to create a creamy sauce.
Toss cooked pasta into pan and combine thoroughly. Adjust seasoning if needed. Serve in bowls topped with Parmesan/Yeast and extra sage.
Notes
Use vegetable stock as a non-halal alternative
For vegetarian version, substitute cooked lentils for sausage
Add roasted garlic for extra depth
Pasta water is essential for sauce consistency
Leftovers store well in an airtight container for 3 days