This is a great light recipe when you’re not quite ready to say “goodbye” to summer but excited to say “hello” to fall!
- Cook Time
- Prep Time
- 2 tablespoons extra virgin olive oil
- 1 cup diced red onion
- 1 garlic clove
- 3 cups cubed butternut squash
- 1 cup low-sodium chicken or vegetable stock
- 1 ½ tablespoons fresh diced sage
- 1 ½ tablespoons fresh diced thyme
- 1 pound uncooked pasta
- 1 cup low-fat coconut milk
- Salt to taste
- 1 package of Pelleh Poultry duck cherry sausage
1. Add evoo and red onion to a sauté pan. Cook until slightly soft, 1 to 2 minutes.
2. Add garlic and sauté for 30 seconds. Add butternut squash, stock, sage, and thyme. Stir and cover. Cook until butternut squash is fork tender, 8 to 10 minutes.
3. While squash is cooking, bring a large pot of water to a boil. Add pasta and cook, 8 to 10 minutes, drain and place in a large serving bowl.
4. When squash is tender, add everything into a food processor along with the coconut milk and salt to taste. Puree until smooth.
5. In the meantime, heat a small skillet to medium-high heat and add duck cherry sausages. You can put them into the oven if you prefer, but I just heat them up. Cook 4 to 5 minutes.
6. When pasta is done and butternut squash alfredo is smooth, add alfredo to pasta and lightly toss. Slice sausages and serve on top of pasta.
Want recipes like this delivered straight to your inbox? Sign up now for the JOY of KOSHER Newsletter.