Recipe Database
Pasta with Roasted Squash, Sausage and Pecans
Pasta with Roasted Squash, Sausage and Pecans
Ingredients
Serves: 6

2 1/2 pounds butternut squash—peeled, seeded and cut into 1-inch dice
3 Tbl extra-virgin olive oil
Salt and freshly ground pepper
Freshly grated nutmeg
1 Tbl Chopped sage, plus 20 whole leaves
1/2 cup pecans, coarsely chopped
3 Tbl unsalted butter
1 pound sweet Italian sausage, casings removed
1 pound fusilli or other curly pasta
1/4 cup freshly grated aged Asiago cheese, plus more for serving

Instructions
Preheat the Big Green Egg to 400°.
On a round rimmed baking sheet, drizzle the squash with 2 Tbl of oil and toss
Arrange in an even layer and season with salt, pepper and nutmeg
Bake for about 30 minutes, turning once or twice until just tender
Add the chopped sage and toss

Meanwhile, put the pecans in a pie plate and bake for about 4 minutes, until toasted. Be careful not to burn the pecans on the Big Green Egg as they go from almost done to black in just a couple minutes
In a large skillet, melt the butter
Add the whole sage leaves and cook over moderate heat, turning once, until crisp, 2 minutes
Transfer the leaves to a plate and pour the butter into a bowl
Add the remaining 1 tablespoon of oil and the sausage to the skillet and cook over moderately high heat, breaking up the sausage, until no pink remains, 7 minutes
In a large pot of boiling salted water, cook the pasta until al dente
Drain, reserving 1 cup of the cooking water
Return the pasta to the pot. Add the sausage and melted butter and gradually stir in the cooking water over moderate heat
Gently fold in the squash, pecans and the 1/4 cup of cheese
Season with salt and pepper and transfer to a bowl
Scatter the sage on top and serve with more cheese.

Notes

These recipes performed at Big Green Egg headquarters in Tucker, Georgia. The place was jumping. Chef Fred brought his "A" game with some good recipes, Karen did the technical stuff, Linda Genovese kept us on time. Mike Stock tried to help as much as possible running two Big Green Eggs in the cold outside and took a few pictures. Kevin did a great show, with many introductions and a good guest as well Emily Robinson (Ultra-Foodie) was there talking about her latest restaurant find (Bite in Alpharetta).