A comforting butternut squash pasta dish featuring roasted vegetables and Alfresco Chicken Sausages. This recipe combines creamy squash sauce with Cavatappi pasta for a delightful meal that's easy to prepare.
1: Preheat oven to 400°.
2: Place the butternut squash, shallot, and bulb of garlic onto a baking sheet.
3: Drizzle with olive oil and spices listed above.
4: Toss everything to evenly coat with spices and olive oil.
5: Bake at 400° for 40 minutes, tossing halfway through.
6: After 40 minutes, add the Alfresco Sweet Italian Chicken Sausage to the baking sheet and return to the oven for an additional 20 minutes.
7: Set the chicken sausage aside and slice for serving.
8: In a blender, add the roasted squash and shallot. Squeeze the softened roasted garlic into the blender.
9: Add 3/4 cup of the reserved pasta water and 3/4 cup heavy cream, then blend until smooth. Add more pasta water to thin the sauce if needed.
10: Toss the pasta with butternut squash sauce and top with toasted bread crumbs and parmesan cheese. Enjoy!
11: For toasted panko crumbs, add 3 Tbsp butter to a pan with 1.5 cup panko crumbs, 0.5 Tbsp dried parsley, and 0.25 tsp garlic powder. Stir over medium-low heat until the panko crumbs become golden, then remove from heat.
