Sausage & butternut squash pasta

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olive magazine

7 ratings

Recipe by olive magazine

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1. Fry the onion, butternut squash and sausage pieces together in a little oil for about 10 minutes or until cooked.
2. Toss through the linguine along with the herbs and lots of seasoning.
3. Add chilli oil if you like.

Tip

Halve and quarter the squash with a heavey knife before removing the skin with a sharp potato peeler

Per serving

729 kcalories, protein 31.6g, carbohydrate 96.3g, fat 26.8 g, saturated fat 8.2g, fibre 5.6g, salt 1.73 g

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• Lily

  09 November 2007

  Lily rated this recipe

  

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• Dawn_B

  26 January 2008

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• PoshPaws

  26 September 2008

  PoshPaws rated and commented on this recipe

  

  We had this for dinner last night and although we all enjoyed it, we wouldn't have it again, without some alterations. For instance, just the two main flavours, the sausage and the squash, weren't enough. For all that I'd coated the squash in Cajun spice, because it was the main part of the meal, it quickly became tedious. So, in future, I'd use half a butternut squash and add some mushrooms and a courgette. I'd still add the Cajun spice (and a clove of garlic) to the squash. So, it showed promise but was more of a "work in progress", for us.

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• Penyfai

  24 January 2009

  Penyfai rated and commented on this recipe

  

  Following some comments, I used this as the main part of the meal, but added a tomato based sauce (tin of tomatoes, garlic, chilli powder, corriander, cumin, lemon juice, tobasco sauce, vegetable stock, sugar, seasoning) to give it a bit more depth. Thought this really added to the meal as I feared it could be a little bland without the sauce. Will definitely cook this again.

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• Beezer129

  13 August 2009

  Beezer129 commented on this recipe

  we all loved it as it was, however my eldest boy did smother it with tabasco!

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• Melanie Day

  21 August 2009

  Melanie Day commented on this recipe

  I made this recipie for my dad, he liked it and ate it all even though it was a big portion. I added extra chilli flakes and gound corriander for more flavour.

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• cboon27

  24 August 2009

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• maza

  23 October 2009

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• foodie

  16 November 2009

  foodie rated and commented on this recipe

  

  Loved it, followed the recipe except cooked it a bit longer (wife was late home) and added sweet chili dipping sauce at end.

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Ingredients

• 4-6 sausage , skins removed and cut into chunks (choose good quality sausages with lots of seasoning)
• 250g butternut squash , peeled and cut into small cubes
• 1⁄2 onion , chopped
• a small handful parsley , chopped
• chilli oil, to serve (optional)
• 200g linguine , cooked

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Serves 2

Preparation and cooking times

Ingredients

• 4-6 sausage , skins removed and cut into chunks (choose good quality sausages with lots of seasoning)
• 250g butternut squash , peeled and cut into small cubes
• 1⁄2 onion , chopped
• a small handful parsley , chopped
• chilli oil, to serve (optional)
• 200g linguine , cooked

Per serving

729 kcalories, protein 31.6g, carbohydrate 96.3g, fat 26.8 g, saturated fat 8.2g, fibre 5.6g, salt 1.73 g

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