Comfort Food Recipes

Squash, Sausage and Feta Pasta | Recipe

November 9, 2016

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.

squash-sausage-and-feta-pasta-autumn-recipe

squash-sausage-and-feta-pasta-comfort-food

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!)

squash-sausage-and-feta-pasta-feta

squash-sausage-and-feta-pasta-winter-warmer-recipe

Squash, Sausage and Feta Pasta
Serves 2
Squash, sausage and warmed feta make this a perfect autumnal dish!
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 400g Butternut squash, diced into 1cm cubes
  2. 400ml Hot vegetable stock
  3. 1 pack of Smoky flavoured sausages (we used Waitrose)
  4. 75g-100g of Wholemeal pasta per person
  5. 2 Red onions, diced
  6. 2 Cloves garlic, crushed
  7. 1 Red chilli, not entirely deseeded, chopped finely
  8. 1 tsp Oregano
  9. 200g Feta
  10. Black pepper, to season
Instructions
  1. 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.
  2. 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.
  3. Add in the diced squash and cook for a few minutes longer. Stir to coat the squash in all the flavours of the pan.
  4. Pour in the hot stock and bring to a bubbling simmer. Chop the sausage and throw into the pan, stir.
  5. Cook for 10 minutes and prepare the pasta ready to cook.
  6. 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.
  7. After 9 minutes drain your pasta and throw into the squash/sausage pan, stir through. Take off the heat and leave to stand.
  8. Remove the feta from the oven and transfer to a chopping board, slice for serving.
  9. Dish the pasta into warmed bowls, pop your feta on the top and sprinkle some ground pepper on to taste.
  10. Enjoy!
MissPond http://misspond.com/

squash-sausage-and-feta-pasta-recipe

What’s your favourite autumnal dish? Would you give this pasta dish a go? Let me know in the comments,

MISSPOND X

Twitter | Instagram | Pinterest | Bloglovin

P.S. I have posted this as part of Charlotte’s Lively Kitchen Food Calendar Linky!

Charlotte's Lively Kitchen - #TheFoodCalendar

11 Comments

  • Reply Charlotte Oates November 21, 2016 at 11:23 pm

    This has so many of my favourite flavours in it – delicious πŸ™‚

    I love the fact that you’ve asked about people cooking your dishes veggie style as I wonder the same about mine (hubby likes meat so most dishes have it).

  • Reply Jacqui Bellefontaine November 18, 2016 at 3:45 pm

    This recipe sounds really lovely. Im pinning for later

  • Reply Sarah Irving | Susty Meals November 10, 2016 at 12:32 pm

    Oooh, this looks great and would work so well with veggie sausages too. I absolutely LOVE squash with feta and chilli πŸ™‚ Pining for later πŸ˜€

    • Reply MissPond November 13, 2016 at 8:21 am

      I think it depends on the sausage. When I was veggie they used to make from potato and cheese- I think you can still get those. Maybe the Cauldron ones would stay together. Linda McCartney ones might get a little soggy too!

  • Reply Nina Chin November 10, 2016 at 8:52 am

    Thank you for sharing this lovely autumnal recipe with us. I always love trying new recipes. Will give this a go over the weekend. Feeeeta xx

    • Reply MissPond November 13, 2016 at 8:19 am

      No worries πŸ™‚ if you made it I hope you enjoyed it! x

  • Reply Old Fashioned Susie (@OldFashionedSus) November 10, 2016 at 7:06 am

    Big lover of one pot stuff at the time of year- soups and stews all the way!

    • Reply MissPond November 13, 2016 at 8:18 am

      I’m yet to make soup, we’ve had a couple of stews already πŸ™‚

  • Reply Emily November 9, 2016 at 11:37 am

    Mmmm looks so comforting! I have leftover squash and feta in the fridge so you’ve inspired me for tea tonight πŸ™‚

    • Reply MissPond November 13, 2016 at 8:17 am

      If you made it, I hope you enjoyed it πŸ™‚

      • Reply Emily Coates November 14, 2016 at 8:30 am

        I made a spaghetti dish with squash and then feta crumbled on top – I’ll post it on Insta this week as one of the Scrumptious Kitchen prompts is #leftovers πŸ™‚ xx

    Leave a Reply

    %d bloggers like this: