Healthy autumn recipe for 4 people, takes only 35 mins; recipe has butternut squash, olive oil, garlic clove, fennel bulb, spring onion, chilli flakes, fennel seeds, pasta shells and sausages.
Sausage & butternut squash shells
Course: Healthy autumn
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 1 1/2 tbsp olive oil
- Spring Onion: 4 spring onions, thinly sliced
- Chilli Flakes: 2 tsp chilli flakes
- Butternut Squash: 1 medium butternut squash, peeled and cut into medium chunks
- Fennel Bulb: 1 fennel bulb, thinly sliced (keep the green fronds to serve)
- Fennel Seeds: 1 tsp fennel seeds
- Pasta Shells: 300g large pasta shells
- Sausages: 3 pork sausages
Directions
- Put the squash in a microwaveable bowl with a splash of water. Cover with cling film and cook on high for 10 mins until soft. Tip into ablender.
- Meanwhile, put afrying panover a medium heat and pour in 1 tbsp olive oil. Add the garlic, sliced fennel, spring onions, half the chilli flakes, half the fennel seeds and a splash of water. Cook, stirring occasionally, for 5 mins until softened. Scrape into the blender with squash. Blitz to a smooth sauce, adding enough water to get to a creamy consistency. Season to taste.
- Bring a pan of water to the boil and cook the pasta for 1 min less than the pack instructions. Put the frying pan back on the heat (don't bother washing it first - it's all flavour). Pour in the remaining oil, squeeze the sausagemeat from the skins into the pan and add the remaining chilli and remaining fennel seeds. Fry until browned and crisp, breaking down the sausagemeat with a spoon.
- Drain the pasta and return to its pan on the heat. Pour in the butternut sauce and give everything a good mix to warm the sauce through. Divide between bowls and top with the crispy sausage mix and fennel fronds.
