Roasted Squash
I created this recipe exclusively for Curtis Custom Meats in Warren, Maine. They are wonderful – we buy most of our meat from them. This makes a large pot of sauce – good for a big family dinner before or after Thanksgiving Day. It also freezes well if you’ve a smaller group.

The Vegetables – Ones that lend themselves to roasting are plentiful and this is the perfect time of year for these full flavors. Beets, carrots, pumpkin, parsnips, salsify, onions and squash are the best. Firmer squashes are better than ones that mush up well. Although butternut squash is one that will roast well and mush up.

Large Chunks – You want what ever you are roasting to be big enough to have time in the oven. The beauty of roasting is the flavors and the caramelization of sugar that develops over time.

Low Sided Pan - A low-sided pan is best so that the moisture from the squash can escape. If you use a higher sided pan, it can make it so the squash will steam more than roast – not what we are after here.

Olive Oil – Simple flavors for this dish, as we want the yumminess of the squash to come out. We also need a little bit of oil to make sure that things don’t stick to the pan.

Three Sausage and Butternut Squash Sauce

1 butternut squash, peeled, seeded and cut into ½-inch pieces

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon fresh pepper

2 tablespoons olive oil

1 pound hot sausage, cut into 1-inch slices

1 pound sweet sausage, cut into 1-inch slices

1 pound garlic sausage, cut into 1-inch slices

3 large onions, chopped

6 cloves garlic, minced

4 tablespoons fresh basil, or 2 tablespoons dried

3 tablespoons Italian seasoning

1 cup red wine

6 cups peeled, seeded, and diced tomatoes (or 2 16-ounce cans diced tomatoes)

½ teaspoon salt

Ricotta cheese and fresh chopped parsley to garnish

• Preheat oven to 500°.

• Toss the squash with the olive oil, salt, and pepper and roast for 45 minutes or until the squash is cooked through (but not falling apart).

• Heat the olive oil in a large stockpot over medium-high heat.

• Add the sausages and sauté until they are lightly browned.

• Add the onions, garlic, and seasonings and continue to cook until the onions are translucent.

• Add the wine, tomatoes and salt; reduce heat and simmer for at least 30 minutes.

• Add the squash and serve over your favorite pasta and garnish with the ricotta cheese and parsley.

          Serves 12-16