Linguiça Butternut Squash Pasta Bake

Linguice and Butternut Squash Pasta Bake

If you didn’t notice already, but this post is a little different. The photos are little bit more clear and interesting and my voice has a little “pep in my step”. That’s because the inspiration is overwhelming. My new camera has inspired my posts. {I’m taking pictures of everything, but it’s worth it.}

This post is inspired by my Roasted Butternut Squash and Parsnip Soup. I had so much leftover that I had to make a whole other delicious meal out of it! The soup is light, sweet and savory. Perfect for a pasta bake. It just screams pasta bake!

Linguiça is fully cooked Portuguese sausage. Flavors like garlic and paprika make this sausage a little spicy, smoky and absolutely perfect for the contrast of flavors in the butternut squash soup. Add cheese to the mixture and BAM! {Please excuse my Emeril excitement.} You have an amazing pasta.

The best part? Your family would never guess that butternut squash is the main ingredient. It tastes like mac and cheese! I love pureeing veggies into my sauces for pastas. I feel so sneaky and I can feel good about eating an obscene amount of pasta. It’s healthy right?

Linguiça Butternut Squash Pasta Bake

11 January, 2013
: 6
: 20 min
: 40 min
: 1 hr
: Easy

By:

Ingredients
  • 2 cups Butternut Squash, pre-cut (I buy my packages from Costco)
  • 3 cloves Garlic, cloves separated, skin removed
  • Olive Oil, for drizzling
  • 1/2 whole Onion, chopped
  • 2 whole Parsnips, peeled and chopped
  • 1 sprig Rosemary, leaves removed and chopped
  • 2 cups Chicken Stock
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 2 whole Linguiça Sausages, sliced
  • 1 package (14.5 ounces) Whole Wheat Penne Pasta
  • 1 cup Monterey Colby Jack Cheese
  • 1 cup Low-Fat Mozzarella Cheese
  • Parmesan Cheese, for garnish
Directions
  • Step 1 Preheat your oven to 375 degrees F. Spray a casserole dish with non-stick cooking spray and set aside.
  • Step 2 Place the butternut squash and garlic cloves on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or until squash is fork tender. Remove and set aside until needed.
  • Step 3 While squash is roasting, prepare the base of the sauce. In a heavy bottom soup pot heat 2 tablespoons of olive oil over medium high heat. Add the onion and cook until translucent, 5 minutes. Add the chopped parsnips, cook until tender 5 minutes. Add the rosemary and cook, stirring until fragrant about 30 seconds. Turn heat to low. Add the butternut squash and garlic to the pan, stir in to combine ingredients.
  • Step 4 At this point if you’re using a blender or food processor to blend your sauce. Blend in batches with the cold chicken stock until smooth. Add back to the pot and cook on medium temperature until heated through. Season with salt and pepper.
  • Step 5 You can also use an immersion blender, add chicken stock to the pot and until smooth.
  • Step 6 Cook pasta according the the package. Drain and add pasta right into the pot with the sauce. Add linguiça and monterey colby jack cheese to the pasta and stir to incorporate all ingredients.
  • Step 7 Pour pasta into the prepared casserole dish. Sprinkle mozzarella cheese on top. Bake for 20 minutes until pasta is heated through and cheese is melted.
  • Step 8 Serve with a sprinkle of Parmesan cheese and a piece of bread. Enjoy!

Savor and Enjoy!



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