Careme

Instructions

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1. 1.

   Peel and seed 1 pound whole butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Mince 2 garlic cloves and finely chop 1 tablespoon fresh sage leaves. Remove the casings from 8 ounces chicken sausage, if present.

2. 2.

   Bring 2 quarts water to a boil in a medium pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 5–7 minutes, breaking it into bite-size pieces, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet. Do not add salt to the already-seasoned sausage.

3. 3.

   Add the squash to the skillet with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Cook over medium heat for 4 minutes, stirring occasionally. Add 1/3 cup water, cover and cook for 8–10 minutes, until the squash is tender. Uncover and let any excess water evaporate for 1–2 minutes.

4. 4.

   While the squash cooks, add 2 tablespoons plus 1/4 teaspoon fine sea salt to the boiling water, then add 6 ounces dry cavatappi. Cook according to the package directions until al dente. Reserve 3/4 cup pasta water before draining.

5. 5.

   Stir the prepared garlic and sage into the squash and cook for 1 minute. Mash about one-third of the squash with the back of a spoon to create a creamy base.

6. 6.

   Add the cooked sausage, drained pasta and 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 2 minutes, until the sauce coats the pasta. Stir in 1 tablespoon grated Parmesan; add the additional 1/4 cup reserved pasta water if needed to loosen the sauce.

7. 7.

   Divide between two shallow bowls and finish with the remaining 1 tablespoon grated Parmesan.

Want more detail? See the temperature guide.