Summary:

Pasta with Butternut Squash, Sausage and Sage Pesto is a main course that serves 8. For $1.8 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 31g of fat, and a total of 556 calories. If you have butternut squash, olive oil, parmesan, and a few other ingredients on hand, you can make it. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is solid. Users who liked this recipe also liked Roasted Butternut Squash, Sausage and Orecchiette Pastan in a Brown Butter Sage Sauce, Butternut Squash, Sage Pesto and Prosciutto Pizza, and Butternut Squash Gratin with Sage Pesto & Gorgonzola for.

Dietary Info:

Ingredients:

• 3 cups butternut squash - N/A
• 2 tablespoons olive oil - N/A
• 0.125 teaspoon kosher salt - N/A
• 0.125 teaspoon pepper - N/A
• 1 pound pasta - N/A
• 1 pound sausage - N/A
• 2 cups sage leaves - N/A
• 2 garlic cloves - N/A
• 0.5 cup parmesan - N/A
• 0.25 cup pine nuts - N/A
• 0.75 cup extra virgin olive oil - N/A
• 1 pinch salt and pepper - N/A

Instructions:

1. In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts.  Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running.  Stop to scrape down the sides once with a rubber spatula and add the salt and pepper.  Run the processor for a few more seconds to combine thoroughly.
2. Transfer the pesto to an airtight container and store in the refrigerator until ready to use.  The pesto will keep in the refrigerator for up to 5 days.