Creamy Sausage and Butternut Squash Spaghetti with Crispy Sage
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 medium-large spagetti squash, cooked
  • 3 tablespoons coconut oil, separated
  • 1 tablespoon finely chopped fresh sage
  • 2 lbs butternut squash, peeled, seeded and cubed
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
  • Sea salt and/or kosher salt
  • Freshly ground black pepper
  • 2 cups broth
  • 1 lb country or Italian sausage.
  • Garnish: Parmesan Cheese, freshly cracked Salt & Pepper
Instructions
  1. Cook spaghetti squash as tutorial showed.
  2. Add coconut oil to a large skillet over medium heat. Once oil is hot add sage and cook until just crisp. Transfer to a small bowl and season with sea salt.
  3. Meanwhile add an additional 1 Tbsp oil to skillet and add squash, onion, garlic and red pepper flakes. Cook until onions are translucent about 5-10 minutes.
  4. Add broth and bring to a boil for 10-15 minutes or until squash is softened and broth has reduced in half.
  5. Place ingredients (minus crisped sage) in a blender and puree until smooth. Season with salt and pepper.
  6. Meanwhile place skillet back on stove and add sausage. Cook until done.
  7. Drain sausage and place back in skillet with spaghetti squash noodles and butternut sauce to desired liking (may not use all of pureed squash. Save the rest for another recipe).
  8. Mix well to coat all of the noodles and sausage.
  9. Garnish with parmesan cheese, freshly cracked salt and pepper and fried, crispy sage.
  10. Serve
Recipe by Simple Roots at https://simplerootswellness.com/creamy-sausage-and-butternut-squash-spaghetti/