Fusilli with Butternut Squash and Sausage

Fusilli with Butternut Squash and Sausage.

Fusilli with Butternut Squash and Sausage


For 4 Person(s)

For the Pasta:

  • 2 tablespoons extra virgin olive oil
  • 1 Small Onion, cut into a 1/4 inch dice
  • 1 pound Sweet Italian Sausage, casing removed and broken up into small pieces
  • 1/2 cup white wine
  • 1 1/2 pounds Butternut Squash, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 cup water
  • 1/4 cup parsley
  • 1 pound Dried Fusilli Pasta
  • 1 1/2 cups Grated Parmigiano Reggiano Cheese


  1. Put a large sauté pan with a lid over a medium flame and heat the oil. Add the onion and sauté for 5 minutes. Add in the sausage and cook while breaking it up with a wooden spoon until the Sausage has browned, about 8-10 minutes.
  2. Add in the wine and scrape up any brown bits from the bottom of the pan. Reduce until you can no longer smell alcohol, about 1-2 minutes.
  3. Add in the butternut squash, salt, water and parsley. Cover and cook until the squash is tender. About 10-15 minutes. Taste for seasoning and season with more salt or pepper as desired.
  4. Bring a large pot of generously salted water to a boil. Drop the pasta in and cook until al dente. Drain and toss with the butternut squash and sausage over a medium flame for 1-2 minutes.



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