Inspired by our recent trip up to Park City, and our dinner at The Farm, My Mister and I decided to branch out a bit from our regular meals, and try some new recipes using food from our garden. (The Farm uses mostly local ingredients.) I found the recipe at allrecipes.com and made a few changes based on what we had available and what sounded good. It turned out really well, so we'll probably make this one again. CP loved it and gobbled it up, A and J weren't fans of the squash, but ate it without too much coercing. The squash and onion came from our garden. See the link for the original recipe, below I've written it based on the changes we made.
2 TBSP Olive Oil
1 Butternut Squash cubed and peeled
1 Large Onion, chopped
Salt and Pepper to taste
1 box rotini pasta (14.5 oz)
1/2 lb hot italian sausage (we used buffalo, but pork or turkey would work well too)
1 TBSP flour
1/2 C milk
1 clove garlic, minced
2 TBSP balsamic vinegar
Preheat oven to 350 degrees F. Coat a glass oven safe dish with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender. (Don't overcook the squash or it will be mushy, ours was perfect right at 30 minutes)
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 minutes, until al dente, and drain.
In a large skillet over medium heat, cook the sausage until evenly brown. Mix in the flour and garlic. Transfer the cooked squash and onion to the skillet. Pour in the milk. Continue cooking until heated through and milk thickens slightly. Gently mix in the pasta. Transfer to a large bowl, and toss with balsamic vinegar to serve.
Top with Parmesan cheese.