This is a great light recipe when you’re not quite ready to say “goodbye” to summer but excited to say “hello” to fall!
Butternut Squash Alfredo With Duck Cherry Sausage
Servings
2 Servings
Ingredients
- 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
Instructions
- Add evoo and red onion to a sauté pan. Cook until slightly soft, 1 to 2 minutes.
- 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.
- 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.
- When squash is tender, add everything into a food processor along with the coconut milk and salt to taste. Puree until smooth.
- 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.
- 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.
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