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Recipe Thursday-Butternut Squash Sauced Pasta

Posted on November 17th, 2016 | Posted in Main Course, Recipes

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This was my first time making a butternut squash sauce and it turned out an absolute hit thanks to the quality Minor’s base and browned butter. We mixed in some chicken sausage and topped it with blue cheese!

Yield 4-6 Servings
Ingredients
1 medium butternut squash (about 2 pounds) (02759, 30#)
4 tablespoons unsalted butter (880030, 36/1#)
1 pound Lou’s Famous Apple Chicken Sausage, sliced (GV32910, 16/11OZ)
Juice of ½ lemon, plus more for seasoning (00531, 12CT)
¾ pound rotini pasta (991521, 2/10#, Zerega)
Salt (CQS030, 12/3#, Morton) and freshly ground black pepper (CQP071, QT)
⅓ cup crumbled blue cheese (775811, 6#, Buttermilk)

Method
1. Preheat the oven to 400˚. Cut the squash in half lengthwise, remove the seeds and wrap in foil. Roast for 40 to 50 minutes, or until the flesh is fork-tender.

2. When the squash is nearly done, in a large skillet set over medium-high heat, cook the butter, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Transfer the squash and brown butter to the bowl of a food processor and puree until smooth. (You should have about 2 cups of puree.) Set aside.

3. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet set over medium heat, cook the chicken sausage until golden brown, flipping occassionally, about 5 minutes. Reduce the heat to low and stir in the squash puree and lemon juice until combined. Continue to cook, stirring occasionally, over very low heat while the pasta cooks.

4. Add the pasta to the pot and cook until al dente, according to the package instructions. Using a slotted spoon, transfer the pasta to the skillet and toss with the chicken-squash sauce until combined. Season to taste with salt, pepper and additional lemon juice, if desired.

5. Transfer the pasta to a large serving bowl or divide among four to six plates. Garnish with the blue cheese, then serve immediately.

Recipe from purewow.com

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