Ingredients
The following ingredients have 6 Servings
- 1 1/2 pounds peeled and diced Butternut Squash
- 2 tablespoons Olive Oil
- 16 oz bulk Sage Sausage
- 1 Yellow Onion, diced
- 4 teaspoons Balsamic Vinegar
- 1 - 2 cups Vegetable Broth or Chicken Broth
- 1 teaspoon Fresh Sage, minced
- Sea Salt, to taste
- Black Pepper, to taste
- 12-16 ounces of Cooked Pasta
Instruction
- Preheat oven to 425 degrees.
- In a large bowl, toss butternut squash with 1 tablespoon of olive oil. Stir to coat well.
- Spread the diced butternut squash out onto a large baking sheet. Sprinkle with salt and pepper.
- Roast at 425 degrees for 20-30 minutes, or until fork tender and lightly browned. Stir once or twice during the roasting process for more even browning.
- While the squash is roasting, brown the sausage in a large skillet. Cook sausage through and remove to a plate.
- Drain extra fat from the pan, leaving any drippings or browned bits.
- Add onion to the same pan and cook, stirring regularly, over medium-low heat until onion is caramelized and tender. This process will take anywhere from 15-30 minutes.
- Add additional olive oil to the pan as needed if the onion starts to stick.
- Pour 1 cup of broth into the pan and stir to lift up any remaining browned bits from the bottom of the pan. Transfer onion and broth mixture to a blender.
- When the squash is finished roasting, add it to the blender with the onion and vegetable stock mixture.
- Add 2 teaspoons balsamic vinegar. Puree until sauce is very, very smooth.
- Taste and add additional salt, pepper, or balsamic vinegar as desired.
- If the sauce seems too thick, or is having difficulty blending, add additional vegetable stock to the blender until you've reached your desired thickness.
- Add the sauce back to the the skillet. Then, stir the sausage in and simmer for 5-10 minutes.
- After that, stir in the fresh sage. Serve the sauce with your favorite pasta. Sauce makes enough to coat 12-16 oz of pasta.
