As much as I wish it were truly fall in Texas, the 100 degree temperatures remind me that it’s just not so.  Since I can’t bring out the fall wardrobe, at least I can bring out some delicious fall recipes.

I really love the flavor of roasted squash.  This Quick Pasta with Spicy Sausage and Butternut Squash is so full of wonderful flavor and is so easy to make.   I promise – this will become a family favorite!  You are going to combine the pan-roasted squash with spicy sausage, pasta, and Romano cheese.  Then add the crowning jewels to this masterpiece – toasted pecans.  There is just nothing not to like here!

If you want more squash recipes, check out this Roasted Butternut Squash Harvest Salad – the roasted squash adds and unexpected richness to this salad.  You can also enjoy your squash straight up with this Baked Acorn Squash!

Quick Pasta with Spicy Sausage and Butternut Squash

Ingredients

3 tablespoons extra-virgin olive oil

3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)

Salt

1 onion, diced

1 pound hot or spicy Italian sausage

12 ounces farfalle

1/2 cup freshly ground Pecorino Romano

1 tablespoon chopped flat-leaf parsley

1/2 cup pecans, chopped large (optional)

Directions

Preheat oven to 350.  Toast pecans by placing them on a baking sheet and popping them in the oven for about 5 minutes or until aromatic, stirring once.  {You don’t want to skip this step, the flavor is amazing!}

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. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through. Return the squash 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 toasted pecans.  I like to add a little additional cheese on top also.  Serve right away.

Serves 4

recipe adapted from Food and Wine, February 2010