Butternut Squash Penne with Lamb Sausage

Butternut Squash Penne with Lamb Sausage

This special recipe come to us from Chef Domenica Catelli of local favorite restaurant in Geyserville - Catelli's. Featuring a fall favorite of butternut squash with supporting roles from garlic, mint, feta cheese and lamb sausage, this is one dish that is simply delicious, comforting and satisfying. And when paired with Papapietro Perry's Leras Family Vineyard Pinot Noir - it becomes quite irresistible! Remember to pour a glass for your home chef to enjoy while preparing this fall masterpiece!

Butternut squash penne with lamb sausage

Ingredients and Directions


  • 1 ½ - 2 cups fresh butternut squash, peeled, cleaned and cubed (or 4 bags of frozen butternut squash)
    (other types of mushrooms work just as well)
  • 6 cloves garlic, chopped
  • 1 tablespoon fresh thyme
  • ¼cup broth or water
  • 1 lb dry penne pasta
  • 1 pound lamb sausage
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh mint, chopped
  • Dash salt and pepper
  • ¼ cup feta crumbled


Bring a pot of salted water to a boil.

If you are peeling and cutting a whole butternut squash, pierce the entire squash with a fork. Place the squash directly on the rack in a 350-degree oven for five minutes. You can then peel and cut the squash much easier than when it is raw. Cut squash into ½ inch (or smaller cubes).

Add pasta when the water is rapidly boiling.

Meanwhile, in a large sauté pan over medium heat add garlic, olive oil, sausage and ½ of the herbs and cook until sausage is brown, set aside in bowl.

Add squash and sauté until it starts to get soft. If it starts to stick to the pan, add a few tablespoons of water or broth to loosen. Add back in the sausage mix.

Cook pasta until al dente (it should have a bit of a chew to it), drain and reserve one cup of pasta water.

Add pasta to the sauté pan and moisten with the pasta water. Add the remaining herbs and ½ of the cheese.

Serve the remaining cheese on top of the pasta with fresh cracked pepper. Finish with arugula and pomegranate seeds.

Optional to finish:

1 cup arugula

¼ cup pomegranate seeds

Open a bottle of Papapietro Perry Leras Family Vineyard wine and enjoy!

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