Ingredients
Units
Scale
- 2 1/2 lbs butternut squash, peeled and cut into 1" cubes
- olive oil
- salt & pepper
- 1 lb spicy chorizo sausage, casings removed
- 1 white onion, diced
- 1/3 cup chopped fresh sage
- 1/4 tsp fresh ground nutmeg
- 1/4 cup milk
- 1 lb pasta of your choice
- 2/3 cup pecans
- 1 cup grated fontina cheese
- 1/2 cup grated gruyere cheese
Instructions
- Preheat the oven to 400 F.
- Toss the cubed squash with a splash of olive oil, plus a pinch each of salt and pepper. Spread in one layer on a baking sheet, and bake until tender — about 30 minutes.
- At the same time, cook the chorizo over medium heat until cooked, then add the onions and continue cooking for three minutes. Add the fresh sage and nutmeg, and continue to cook.
- Meanwhile, bring a large pot of water to boil. Cook the pasta according to directions until al dente.
- When the squash is done in the oven, spread the pecans into a single layer on a baking sheet and bake for 5 minutes. Do not burn. Remove and crush into smaller pieces.
- Add the squash to the cooking chorizo and onion mix, mashing the cubes as you cook. Once all of the squash is mashed and mixed into the chorizo, stir in the milk and remove from heat.
- Toss the two cheeses together, and set 1/2 cup total aside.
- Mix the pasta with the squash and chorizo mixture, add the crushed nuts, and 1 cup of the cheese. Stir well, season with salt and pepper, then pour into a 9x13 baking pan.
- Top with the remaining 1/2 cup cheese.
- Bake at 350 F for 25 minutes, or until the top is turning golden.