Spiralized vegetables are all the rage – and, I believe for good reason. When a friend introduced us to them a couple of years ago, we began choosing to eat them over pasta. And, that says a lot. What’s not to love – much more flavor than pasta not to mention all the fiber and vitamins. At the beginning, I was spiralizing my own veggies. But, thanks to the trend really taking off, spiralized vegetables are readily available at the grocery store. My local HEB has spiralized beets, sweet potatoes, butternut squash and zucchini. For this recipe, I chose the butternut squash because it pairs beautifully with the turkey sausage and slightly spicy marinara.
I would normally make my own red sauce starting with crushed tomatoes and building flavor from there. However, this time I used a jarred sauce that we absolutely adore. It’s called Donne Di Domani, and it is only sold once a year at the Houston Nutcracker Market. All of the proceeds go to charity and the sauce is just phenomenal. It’s perfect for a weeknight meal like this recipe – easy to prepare, healthy and delicious! Bon appetit!
Butternut Squash and Sausage Pasta Bake
- 1 tbsp. plus 1 tsp. Olive Oil
- 1 lb. Lean Sweet Italian Turkey Sausage
- 1 Shallot, minced
- 4 Garlic Cloves, minced
- 8 oz. Baby Bella Mushrooms, sliced
- 2 tbsp. White Wine or Chicken or Vegetable broth
- 12 oz. Butternut Squash spirals
- 32 oz. Marinara Sauce
- 6 oz. Fresh Mozzarella, thinly sliced
- Kosher Salt and Freshly Ground Pepper to taste
- Step 1 Preheat oven to 350 degrees.
- Step 2 Heat 1 tsp. of Olive Oil in a large skillet over medium heat.
- Step 3 Once hot, remove the turkey sausage from the casings and add to the pan. Break up the turkey and heat until brown and cooked through. Remove from the skillet, drain and set aside.
- Step 4 Add the remaining 1 tbsp of Olive Oil followed by the shallot. Cook over medium heat for 1 to 2 minutes until the shallot is translucent.
- Step 5 Add the mushrooms and garlic to the pan and cook for approximately 2 to 3 minutes until the mushrooms are tender and slightly browned.
- Step 6 Add the white wine or broth to deglaze the pan, scraping up all of the brown bits with a wooden spoon, stirring constantly for approximately 1 minute or until liquid is absorbed.
- Step 7 Add the Spiralized Butternut Squash, stirring often until the squash is al dente (approximately 4 minutes).
- Step 8 Then, add the marinara and stir to combine all ingredients well. Cook for 2 to 3 minutes until sauce is heated and combined.
- Step 9 Place all ingredients into a 2 quart casserole dish.
- Step 10 Bake for 25 minutes or until golden and bubbly.
- Step 11 Remove from the oven, top with the sliced mozzarella and cook under a 500 degree broiler until the cheese is browned (approximately 1 to 2 minutes).