Butternut Squash “Bolognese”

BY CHEF JAMEY FADER & BILL ST. JOHN

Roasting the main ingredients not only makes for more convenient preparation, but it also develops additional flavors that merely boiling or steaming would not. If you have one, an immersion blender makes puréeing the sauce even easier. (Ask for one for the holidays.)

Makes 4 servings

Ingredients

1 butternut squash, medium or large, peeled, seeded, and chunked
1 large yellow or white onion, peeled and in wedges
2 cloves garlic, peeled and lightly crushed
6 tablespoons Marczyk Estepa D.D. extra virgin olive oil, in 2 batches of 3 tablespoons each
1 tablespoon dried rosemary, crushed
Salt and freshly ground black pepper
2 cups Aneto vegetable broth, slightly more if necessary
4 Marczyk Fine Foods French sausages, out of their casings
1 bag Vero Lucano “Ferricelli” pasta
12-15 fresh sage leaves
1/2 cup Parmigiano-Reggiano cheese, grated

Directions

Heat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss and coat the squash and onions in 3 tablespoons of the olive oil flavored with the rosemary, salt and pepper. (Hold back the garlic cloves for 10 minutes, then add to the next step.) Spread and space evenly on the parchment paper, and roast in the oven, tossing once halfway through, for 30 minutes or until the vegetables begin to caramelize. When done, allow to cool a bit, then blend with the vegetable broth until smooth and the consistency of cake batter.

Meanwhile, over medium heat, sauté the sage leaves until crisp. Set aside on paper towels. Over medium-high heat, sauté the sausage, breaking it up into an even consistency, until cooked through, 8-10 minutes. Mix in the cooked sausage with the butternut squash purée. In rapidly boiling water, cook the pasta until al dente, 11-12 minutes. Drain, reserving 1 cup of the pasta cooking water.

To serve, in a large skillet, coat portions of the pasta in the bolognese sauce, heating through well, using up to 1/4 cup pasta water to thin if helpful. Place on warmed plates, adding a bit more sauce to top, along with 3-4 fried sage leaves and a dusting of the grated cheese.