It’s definitely gotten chilly. We’ve given in and put the heating on and our fridge is stocked full of autumnal food. On Monday evening I put together this rather autumnal Squash, Sausage and Feta pasta.
I enjoyed it so much and the leftovers didn’t last to the next day I thought I had to share it with you. It’s such an easy make and so delicious too. I suggest wholemeal pasta as it holds it’s own a bit more when you cook it in the sauce compared to white pasta.
I’m not sure vegetarian wise what you could substitute the sausage with. Maybe a more substantial veggie sausage that’s happy to bubble away for 20 mins or so in stock. I’m not sure the texture of mushrooms would work in this dish. May be just omit the “meat side” of the dish altogether and add more squash. (I’m always interested in how my dishes work out veggie style, so let me know if you have a go!)
- 400g Butternut squash, diced into 1cm cubes
- 400ml Hot vegetable stock
- 1 pack of Smoky flavoured sausages (we used Waitrose)
- 75g-100g of Wholemeal pasta per person
- 2 Red onions, diced
- 2 Cloves garlic, crushed
- 1 Red chilli, not entirely deseeded, chopped finely
- 1 tsp Oregano
- 200g Feta
- Black pepper, to season
- Pop your oven to 200C. Wrap your feta in foil with a little bit of pepper. Pop in a ceramic dish and leave to one side until later.
- Fry the sausages in a little oil until browned (don't worry if not completely cooked). Remove from the pan and put to one side. Put in the chilli, onion and garlic in the pan and fry until fragrant.
- Add in the diced squash and cook for a few minutes longer. Stir to coat the squash in all the flavours of the pan.
- Pour in the hot stock and bring to a bubbling simmer. Chop the sausage and throw into the pan, stir.
- Cook for 10 minutes and prepare the pasta ready to cook.
- After 10 mins get the pasta cooking (for around 9 mins- it will finish cooking in the pan) and pop your feta into the oven.
- After 9 minutes drain your pasta and throw into the squash/sausage pan, stir through. Take off the heat and leave to stand.
- Remove the feta from the oven and transfer to a chopping board, slice for serving.
- Dish the pasta into warmed bowls, pop your feta on the top and sprinkle some ground pepper on to taste.
What’s your favourite autumnal dish? Would you give this pasta dish a go? Let me know in the comments,
P.S. I have posted this as part of Charlotte’s Lively Kitchen Food Calendar Linky!