Ingredients

The following ingredients have 4 Servings
  • 1 tablespoons olive oil
  • 8 ounces smoked sausage (I use Farmer's style, sliced)
  • 1 bell pepper (seeded and sliced)
  • 2 tablespoons butter
  • 1 medium onion (chopped)
  • 2 garlic cloves (coarsely chopped)
  • 2 cups ~12 ounces small diced butternut squash
  • 4 cups boiling water
  • 8 ounces linguine pasta (any kind, whole wheat, gf, low GI)
  • 4 fresh parsley sprigs (chopped)
  • salt + pepper
  • 1/2 cup grated cheese

Instruction

  • Heat oil in a large skillet. Brown the sliced sausage on high while stirring occasionally. Add sliced bell pepper and stir fry for a few more minutes until softened. Remove sausage and pepper from skillet and set aside.
  • Turn heat to medium-low and melt butter in the skillet. Add onion, garlic and butternut squash and cover. Slow cook until the onion is caramelized and squash has softened (about 20 minutes).
  • Add hot water, pasta, and parsley to the skillet. Season with salt and pepper. Bring to a boil on high, then turn to medium heat and cook pasta uncovered, while stirring often to keep pasta from sticking together. This will also break down the squash to create a creamy sauce.
  • Once pasta is done (about 10-12 minutes) turn off heat and stir sausage and peppers back into the skillet. Sprinkle with cheese and cover for a few minutes until cheese is melted and everything is heated through.
  • Stir to mix in the cheese and serve right away.