Go Back
–+ servings

Honeynut Squash Ragu

5 from 1 review
This ragu uses sausage, honeynut squash, and a balance of aromatics to make a uniquely spicy, rich and savory ragu sauce. If you are a lover of hearty, comforting pasta recipes, this is the perfect pasta to whip up on a chilly night
Prep Time 25 minutes
Cook Time 50 minutes
Servings: 4 servings

Ingredients

  • 2 pounds honeynut squash
  • 12 garlic cloves
  • 1/2 cup extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 14 ounces plant-based Italian Sausage, about 4 links, regular sausage may also be used
  • 3 tablespoons tomato paste
  • 1 teaspoon red chili flakes
  • 2 tablespoons fresh thyme leaves
  • Freshly ground black pepper
  • 3/4 cup red wine
  • 1/2 cup water
  • 8 ounces dried pasta of choice, I prefer spaghetti noodles

Instructions 

  1. Core and cube the honeynut squash into 1-centimeter square pieces, but they can be a bit uneven, don’t sweat it.
  2. Thinly slice 12 garlic cloves.
  3. Prepare a large pot of water on one burner and set a 7-quart Dutch oven on the other burner.
  4. Add 1/2 cup of olive oil to the Dutch oven and put it over medium heat.
  5. When the oil has had time to heat up for a few minutes, add the garlic. Let it sizzle for a minute or so, or until it’s just starting to turn slightly golden on the edges.
  6. Add in the honeynut squash and stir to halt the garlic’s cooking process. Season with a few big pinches of salt.
  7. Cook, stirring often, for 10-15 minutes or until the squash is softened and getting mushy.
  8. Push the squash to one side of the pot, leaving an area open. Break in the vegetarian sausage into this open area and cook it in the oil, break up the pieces and stir occasionally for 5-8 minutes or until the sausage begins to brown. Once the sausage is browned on all sides, then you can mix it in with the honeynut squash.
  9. Add 3 tablespoons of tomato paste, 1 teaspoon chili flakes, 2 tablespoons fresh thyme leaves and many cracks of black pepper. Cook another 4-5 minutes or until the tomato paste is a shade darker in color.
  10. Reduce the heat to low, add the 3/4 cup of wine and 1/2 cup of water and cover. Leave at a low simmer for 30-35 minutes, checking on it every ten minutes or so to add water as needed. This allows the flavor to build. Near the end, taste and add salt as needed.
  11. When you have 15 minutes left for the sauce, put the pot of water over high heat. Bring it to a boil and salt with a tablespoon of salt. Boil your pasta according to package instructions. When it is al dente, use tongs to transfer it into the ragu sauce.
  12. Mix the pasta into the sauce, adding splashes of pasta water as needed. I usually end up adding 1 cup to 1 1/2 cups of pasta water.
  13. Portion into four pasta bowls and serve warm.