I found this recipe on the TeamSugar Network and have been looking forward to making it.  I have another squash recipe saved somewhere, so as soon as I find it I'll share it as well.  Enjoy!

Butternut Squash and Sausage Pasta
From Seattle Post Intelligence

1/2 pound whole-wheat lasagna noodles, broken into medium pieces (about 2 inches long)
2 tablespoons olive oil
1 medium yellow onion, cut into thin rounds
2 cloves garlic, minced
1 pound spicy Italian sausage, casings removed
3 cups cubed winter squash
2 tablespoons fresh rosemary, chopped
1 cup low-sodium chicken broth
1 teaspoon cornstarch
Salt and freshly ground black pepper, to taste

   1. Bring a large saucepan of lightly salted water to a boil. Cook pasta until tender, according to package directions. Drain and set aside.
   2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic and sausage and saute 5 minutes.
   3. Add the squash and rosemary and saute another 5 minutes, stirring often.
   4. Add the chicken broth, cover and cook 5 minutes.
   5. Remove the cover and cook another 5 minutes, or until squash is tender and broth has reduced by about half.
   6. In a small glass, combine the cornstarch and 1 tablespoon water, then stir into the squash and sausage mixture. Cook, stirring constantly, until thickened, about 2 minutes.
   7. Add the pasta, salt and pepper to the skillet and toss to combine.

Serves: 4.

Mmmmm....... I LOVE LOVE LOVE acorn squash!

Only I probably don't eat it very healthily---

cut in half, scoop seeds out, put in pan face-down with water.

Cook 30 minutes at 400 I think.

Turn over, fill inside with lots and lots of butter and brown sugar.

Cook 30 more minutes.

My husband cuts and scoops then wraps in foil and cooks for an hour at 400.  He doesn't put the yummy stuff in (I would if I was cooking it) but he does add water.


 

Snoopy, that's the same way I make it....only I cook it facedown in the microwave for awhile to soften it before I put it in the oven.

Last night, though, I cut it in rings that were about an inch thick, put it on a cookie sheet and drizzled olive oil and salt and pepper on it and roasted in the oven at 400 degrees F for 40 minutes.  It was good, but nothing like the sugar/butter combo.  Hubby ate about half the rings, the boys picked at one each and I ate the other one!

Barefoot Contessa has a bunch of good butternut squash recipes.  She's my fave tv chef.

I'm with Snoop and mom. That's how my mother always cooked it and that's how I prefer Acorn squash.

Winter squash is good with butter and shredded Parmesan on it too.

Thanks Velocity for sharing the Butternut Squash and Sausage Pasta recipe further up on this chain ~ I now know what's for dinner tomorrow evening.  YUM just thinking about it!!!  Thanks Again!!!