1 medium butternut squash (about 2 pounds)
4 tablespoons (1/2 stick) unsalted butter
1 pound veggie sausage
Juice of ½ lemon, plus more for seasoning
¾ pound fresh macaroni or rigatoni noodles
Salt and freshly ground black pepper
⅓ cup crumbled blue cheese
1 tablespoon finely chopped rosemary leaves, for garnish
- Start to Finish: About 1 hour 40 minutes
DIRECTIONS
1. Preheat the oven to 400˚. Cut the squash in half lengthwise, remove the seeds and wrap in foil. Roast for 40 to 50 minutes, or until the flesh is fork-tender. 2. When the squash is nearly done, in a large skillet set over medium-high heat, cook the butter, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Transfer the squash and brown butter to the bowl of a food processor and puree until smooth. (You should have about 2 cups of puree.) Set aside.3. Bring a large pot of salted water to a boil. Meanwhile, in a large skillet set over medium heat, cook the sausage until golden brown, using a wooden spoon to stir occasionally and break up the meat into bite-size pieces, about 5 minutes. Reduce the heat to low and stir in the squash puree and lemon juice until combined. Continue to cook, stirring occasionally, over very low heat while the pasta cooks.
4. Add the pasta to the pot and cook until al dente, according to the package instructions. Using a slotted spoon, transfer the pasta to the skillet and toss with the sausage-squash sauce until combined. Season to taste with salt, pepper and additional lemon juice, if desired.
5. Transfer the pasta to a large serving bowl or divide among four to six plates. Garnish with the blue cheese and rosemary, then serve immediately.
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