Winter squash are popping up in nearly every grocery store and farmers market. Tired of baked or steamed squash? Try this delicious dish. You can make it as spicy as you want by choosing sausage to fit your taste. Spicy chiplote sausage is used is this recipe but it is good with pork sausage links, Italian sausage links, or even your favorite bratwurst. Choose your favorite winter squash as well. Acorn and butternut seem to work really well. Give it a try! See how you and your family like this new twist on squash. If you are like many who have children who think they don’t like squash try this out on them. Some of the squash is mashed to thicken the sauce, and the remainder you can dice quite small. They won’t even know it has squash until they attempt to figure out the delicious flavor!
2 1/2 cup peeled winter squash cut into i-inch cubes.Squash peels easily with a good vegetable peeler.
1 pound sausage links – your favorite flavor
1 large clove of garlic, minced
1 medium onion cut into thin slices
1 cup fat-free half&half
1 tablespoon dried parsley
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon salt
3/4 teaspoon black pepper
4 tablespoons olive oil
1/3 cup parmesan cheese
3 tablespoons butter
Bring a large pot filled with 2 quarts of salted water to a boil. Drop in cubed squash and reduce heat to medium high. Cook 6 minutes. With slotted spoon remove 1 cup of the squash from the boiling water and cool in bowl of cold water. Set aside. Continue to cook the remaining squash an additional 5 minutes or until very tender. Remove the squash from the water to another small bowl. Combine enough tap water to the pot with water you cooked the squash in, to have enough to cook your noodles al dente. Remove noodles to 9 x 13 baking pan. Drizzle with 2 tablespoons olive oil and stir. Reserve water used for noodles. In large pan add 2 tablespoons olive oil and heat on medium high. Add sliced sausage and brown each side until very crispy. Remove when sausage to a plate, not a paper towel. Add onion and garlic to sausage pan and cook 5 minutes. Remove onion and garlic and stir into noodles.Reduce pan with flavored oil you cooked the sausage in to medium heat. Add half & half, and salt and pepper. Return the squash you cooked the additional 5 minutes to the pan. Mash with fork and cook until liquid begins to thicken, about 4-5 minutes. Remove from heat. Take remaining squash from cold water and dry on paper towel. Dice the cubes into small pieces if you don’t want large cubes of squash. Stir into noodles with the parsley and nutmeg. Pour sauce over noodles and stir again. Break 3 tablespoons butter into fourths and dot on top of noodles. Sprinkle parmesan cheese on noodles. Cover with foil and bake 20 minutes at 350 degrees to heat.