Sweet Italian Sausage Butternut Squash Mac and Cheese

Name: Sweet Italian Sausage Butternut Squash Mac and Cheese
Total time: 70 MINS
Yield: 6-8
Ingredients: ; 1 pkg. (16 oz.) Recipe Essentials Sweet Italian Ground Sausage; 2 cups cubed butternut squash; 3 Tbsp. olive oil, divided Salt and pepper to taste; 1 ½ cups shredded Brussel sprouts; ½ tsp. packed light brown sugar; ½ lb. cavatappi pasta; 2 Tbsp. butter; 1/3 cup flour; 1 cup milk; ¾ cup heavy cream; 2 ½ cups shredded cooper sharp cheese, divided; ¼ tsp. dry mustard; ¼ tsp. cayenne pepper; ¼ tsp. ground nutmeg; Salt and pepper to taste; 

SWEET ITALIAN SAUSAGES BUTTERNUT SQUASH MAC AND CHEESE

70 MINS

6-8 servings

Sweet Italian Sausage Butternut Squash Mac and Cheese

70 MINS | 6-8 servings

Ingredients:

1 pkg. (16 oz.) Recipe Essentials Sweet Italian Ground Sausage
2 cups cubed butternut squash
3 Tbsp. olive oil, divided Salt and pepper to taste
1 ½ cups shredded Brussel sprouts
½ tsp. packed light brown sugar
½ lb. cavatappi pasta
2 Tbsp. butter
1/3 cup flour
1 cup milk
¾ cup heavy cream
2 ½ cups shredded cooper sharp cheese, divided
¼ tsp. dry mustard
¼ tsp. cayenne pepper
¼ tsp. ground nutmeg
Salt and pepper to taste

Preparation:

Preheat oven to 375F. Grease 13”x 9”x 2” baking dish, set aside.
Place butternut squash on one baking sheet. Toss with 1 Tbsp. olive oil; season with salt and pepper. Place Brussel sprouts on second baking sheet. Toss with remaining 2 Tbsp. olive oil; season with salt and pepper.
Place vegetables in oven and roast 20 to 35 minutes, stirring half way through cooking time. Note: Brussel sprouts will cook faster than squash. Remove vegetables from oven.
Reduce oven temperature to 350F. Set Brussel sprouts aside.
Place butternut squash in food processor with ¼ cup water; process until smooth and creamy; set aside.
While vegetables are roasting, prepare pasta according to package directions for al dente. Drain and set aside.
In medium sauté pan over medium heat, cook sausage, stirring frequently to break up sausage, until no longer pink and browned. With slotted spoon, remove sausage to bowl.
Top drippings in pan add butter; stirring until melted. Stir in flour; cook 1 minute.
Gradually stir in milk and heavy cream; cook until mixture thickens.
Remove pan from heat; stir in butternut squash puree, 2 cups shredded cheese and seasonings. Stir until cheese is melted.
Stir in pasta, three-quarters of the sausage and half the Brussel sprouts. Spoon pasta mixture into prepared baking dish.
Sprinkle with reserved sausage and remaining ½ cup cheese and remaining Brussel sprouts.
Bake 20 minutes or until bubbly and heated through.