It’s that time of year.

I love fall.  I love everything about it.

Cooler temperatures, changing (and falling) leaves, and Halloween.  We can official drink hot apple cider without  getting weird looks from others (come on, I know I am not that only one the drinks it year round!), slurp soup, and eat pumpkin until it comes out of our ears!

While I sit here dreaming about fall it is quickly passing me by.  Can you believe it is already November!? Ahh!

Earlier this week I thought fall had completely passed me by without even so much as one butternut squash hitting my plate! It poured like cats and dogs and I got more potatoes and onions in my CSA basket than tomatoes and zucchini.  NNOOO!  But alas, it has been nearly 2 days without rain… and the sun came out today.  So you know what that means?  That means we are under a time crunch.  A time crunch which entails squishing in as many fall-like things as possible before it is to0 late and we are stuck with fringed cold rain, onions, and potatoes . Boo!

So as any decent human being would do, I quickly cooked up the most comforting fall meal that I could think of.  It involves all of my favorite fall things including brussel sprout {greens}, sage, leeks, and butternut squash.  Have I mentioned that butternut squash is my very favorite fall vegetable.  It is so versatile!  It can be roasted with a little brown sugar, cubed and roasted with other hearty vegetables, or made into delicious pasta sauce.  Yes. That’s right. Pasta sauce.

PASTA WITH BUTTERNUT SAGE SAUCE AND BRUSSEL SPROUT GREENS

COOKING TIME: About 1 hour

SERVES: 2

INGREDIENTS:

2 small butternut squash (or 1 large), cut in half length wise

2 tbsp olive oil,

2 tsp sage – divided

salt + pepper

Orcchiette Pasta

1 large bunch brussel sprouts greens, chopped

2 italian sausages, casing removed

1 leek, white ends chopped

  1. Preheat oven to 400 degrees F.
  2. Mix olive oil, 1 tsp sage, salt + pepper in a small bowl and brush over the flesh of the butternut squash.
  3. Place squash on a baking sheet and bake, flesh side up, for 30 minutes or until soft.  Remove from oven and let cool.
  4. Once squash is cool, remove the flesh from the skins and place the flesh in a large bowl and set aside.
  5. Place brussel spout greens in the bottom of a large bowl (you will be pouring the hot cooked pasta over the greens to make them wilty).
  6. Bring a pot of water to a boil and cook pasta until al dente.  Drain, reserving one cup of cooking liquid and pouring the drained pasta over the brussel sprout greens.
  7. In a fry pan over medium heat break apart the sausages and cook until cooked through.
  8. Remove cooked sausage from the pan, saving 1 tsp of the oil.
  9. Add leeks to the oil and cook until translucent.
  10. Once leeks are translucent add squash, sausage, cooking liquid, and remaining 1 tsp sage and whisk until combined.
  11. Continue to cook over medium low heat until sauce is heated through.
  12. Once heated pour sauce over noodles + brussel sprout greens and mix until combined.
  13. Sprinkle with parmesan cheese and let your tummy be happy!

**If you cannot find brussel sprout greens you can substitute kale. You can also omit the sausage if you are vegetarian.

Make this now before it is too late!

Jessi

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