2cupsdiced butternut squashfrozen or fresh; see recipe notes for substitutions
1 ½cupschicken stockor broth
1cupvodkaany brand
15ozcan, diced tomatoes or peeled whole tomatoesin juice, undrained, unseasoned
½cupheavy creamor half and half
1tablespoonoregenofresh or dried
Rustic Croutons
Stale or leftover breadtorn into 1-inch pieces
1tablespoonolive oil
½teaspoongarlic powder
salt and pepperto taste
Instructions
First, begin to preheat the oven and bring a pot of water to a boil while you prepare the tomato sauce.
Start frying the ground sausage in a large skillet. Halfway through the browning, add the minced garlic and diced squash.
Continue sautéing the sausage and squash until crispy.
Pour in the vodka into the hot skillet, and use a spatula to scrape up the stuck browned bits off the pan, deglazing the pan.
Let the vodka simmer for a few minutes and then add the tomatoes, stock, and oregano.
Lower heat to medium low and simmer to reduce slightly while you cook the pasta and croutons.
Boil the pasta in salted water, drain and set aside. If desired, toss with olive oil or butter to keep from sticking.
Tear bread apart into 1 inch size pieces and arrange on a baking sheet. Toss with olive oil, garlic powder, and salt.
Bake until browned and crunchy.
After the skillet has simmered for 10-15 minutes and reduced slightly, lower the heat to low. Add the cream and grated Parmesan cheese.
Give the cream and Parmesan a little stir, then add the pasta and toss to coat.
Serve the pasta with extra Parmesan and the crunch rustic croutons on top.
Notes
You can substitute the butternut squash with sweet potato, winter squash, pumpkin, or a variety of other starchy, sweet root vegetables. Be sure to peel and rinse.