Ingredients
Scale
- 2 small acorn or butternut squash, halved and seeded
- 1 pound sausage (pork or chicken)
- 8 oz pasta (penne or rotini)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- Fresh herbs (parsley, basil)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Roast squash halves for 40 minutes until tender.
- Cook pasta according to package instructions; drain and set aside.
- In a skillet, cook sausage over medium heat until browned. Add onion and garlic; cook until fragrant.
- Stir in cherry tomatoes and cook for 2-3 minutes.
- Mix cooked pasta with sausage mixture, season with salt and pepper.
- Scoop the sausage pasta into roasted squash halves and garnish with herbs.
- Serve warm, garnished with extra herbs if desired.
Notes
- Feel free to add cheese or red pepper flakes for extra flavor.
- Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Roasting, sautéing
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 80 mg