Each fall as the weather gets colder and I start to pile on the sweaters I invariably turn to the recipes that take longer to cook and the ones that will send delicious odors through the house. I find myself searching for the cozy, full-bodied flavors of sage, rosemary, red wine, mushrooms, pecans, pumpkins and squash. One happy garden accident came in the shape of a hybrid squash that we’ve been roasting, putting into breads and making into soups. It’s so versatile – a cross between a summer squash and a pumpkin. We’ll save the seeds and hope they actually will grow another crop.
Three Sausage and Butternut Squash Sauce
1 butternut squash, peeled, seeded and cut into ½-inch pieces
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon fresh pepper
2 tablespoons olive oil
1 pound hot sausage, cut into 1-inch slices
1 pound sweet sausage, cut into 1-inch slices
1 pound garlic sausage, cut into 1-inch slices
3 large onions, chopped
6 cloves garlic, minced
4 tablespoons fresh basil, or 2 tablespoons dried
3 tablespoons Italian seasoning
1 cup red wine
6 cups peeled, seeded, and diced tomatoes (or 2 16-ounce cans diced tomatoes)
½ teaspoon salt
Ricotta cheese and fresh chopped parsley to garnish
Preheat oven to 500°. Toss the squash with the olive oil, salt, and pepper and roast for 45 minutes or until the squash is cooked through (but not falling apart). Heat the olive oil in a large stockpot over medium-high heat. Add the sausages and sauté until they are lightly browned. Add the onions, garlic, and seasonings and continue to cook until the onions are translucent. Add the wine, tomatoes and salt; reduce heat and simmer for at least 30 minutes. Add the squash and serve over your favorite pasta and garnish with the ricotta cheese and parsley.
Serves 12-16
Recipe from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin By Anne Mahle
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