Creamy Butternut Squash Ragu: Your New Favorite Pasta!
Butternut squash ragu: craft this rich and savory pasta dish featuring roasted squash, spicy sausage, and San Marzano tomatoes. Perfect for a comforting meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground spicy Italian sausage
- 1/2 sweet onion, chopped
- 3 garlic cloves, smashed
- kosher salt and pepper
- 1 1/2 cups cubed butternut squash
- 1 can (28 ounce) San Marzano tomatoes
- 1/2 cup red wine
- 1 bay leaf
- 4 fresh sage leaves
Instructions
- Preheat the oven to 425 degrees F. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the sausage, onion, and garlic and cook until the sausage has browned all over, about 8-10 minutes. Season with salt and pepper.
- Stir in the butternut squash and continue cooking until the squash is golden on the edges, about 5 minutes. Remove from the heat and stir in all of the tomatoes, wine, bay leaf, and sage. Arrange the butter slices over top.
- Transfer to the oven and roast for 30-35 minutes or until the squash is soft and the sauce thickened. Remove the bay leaf.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain.
- Stir the pasta into the Ragu sauce. Divide the pasta among plates and top with burrata and parmesan. EAT.
Notes
- For a deeper flavor, allow the ragu to simmer on the stovetop for an extra 15-20 minutes after roasting, ensuring all the flavors meld beautifully.
- Ensure your ground Italian sausage reaches an internal temperature of 160°F (71°C) during cooking for food safety.
- Store leftover ragu in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth or water to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your ground Italian sausage reaches an internal temperature of 160°F (71°C) during cooking for food safety.
- Store leftover ragu in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth or water to maintain consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.