Prep 10 mins
Cook 10 mins
Quick and easy recipe taken from Olive magazine. Great when butternut squash is in season around Oct/Nov
- 4 -6 sausages, skins removed and cut into chunks
- 250 g butternut squash
- 1⁄2 onion, chopped
- 1⁄2 cup parsley
- 1⁄2 cup basil
- 200 g linguine
- chili oil, to serve
- Fry the onion, butternut squash and sausage in a little oil for 10 minutes until cooked.
- Meanwhile, cook the linguine, drain, and toss with the herbs and seasoning.
- Add the sausage and vegetables and serve with chili oil.
I was short a sausage and only had olive oil. But, everyone in my picky family gave it either four or five stars. DD said add the extra sausage and add some garlic and it would have been five stars all around.