CREAMY FUSILLI WITH BUTTERNUT SQUASH AND SAUSAGE is a main dish with a bold, tasty flavor.
They are particularly easy and quick to prepare, and if you’re like me and keep diced squash in the freezer, you can make this dish all year round.
For this recipe, I used Butternut squash, also known as violin squash due to its elongated shape reminiscent of a violin. It has a soft skin that makes it easy to peel.
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- Difficulty: Easy
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups butternut squash
- 10.5 oz sausage
- 12 oz fusilli
- 2 tbsp milk
- 0.5 cup grated Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- to taste parsley
Tools
- Wok
- Pot
- Knife
- Cutting Board
- Blender
Steps
Peel the squash, dice it, and cook it in a small pot with water for about 10-15 minutes.
Once cooked, drain and blend it together with milk, grated Parmesan, and salt.
In the meantime, take a wok and cook the sausage in a drizzle of extra virgin olive oil.
Once cooked, add the previously prepared squash cream.
Cook the fusilli in a pot with plenty of salted water. Once cooked, drain and sauté them for a few minutes in the wok together with the other ingredients.
If necessary, add a splash of cooking water.
Our fusilli with squash and sausage are ready.
If desired, serve with a sprinkle of grated Parmesan and dried parsley.
Storage and tips …
Store in the fridge in an airtight container.
Consume within 2 days.
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