Halloween is an odd duck. It sneaks up on me and enchants me, and in some ways it’s my favorite holiday. In other ways, it’s during my least favorite time of the year – post-foliage and right before turning the clocks back – that I don’t experience that giddy sleeplessness I feel before other big holidays. And yet, the atmosphere and the spirit are nearly unmatched. I might forget it’s coming for days and weeks before it, but once it comes, I’m totally IN it. We’re so very Halloween people:
Except that life happens. I’m near-sighted to begin with, so once night falls and I’m wearing a mask over my eyes? I can only pretend I know what’s going on. Des, who is four, was a pretty un-cranky buttered waffle, but he had to walk around for four hours! He was hungry! Scarlet was cold and hungry. I was warm and hungry. Cassidy was sore and hungry. The best part of coming home, other than raiding the kids’ candy, is knowing we have a great dinner to eat. Luckily, I was already prepared:
While the family was putting together warm socks and fuzzy hats, missing batteries and costume accessories, I was putting together an autumn casserole. I’m such a fan of warmer, richer, more comforting meals this time of year, that I wanted to perfect a squash, cheese, sausage and pasta baked casserole. The kitchen smelled amazing. The recipe was easy enough. The icing on the cake was a post-bath Cassidy shaking off his sore muscles from being trapped in a cage all night (see photo above) and being delighted by the casserole. It wasn’t hard, guys! I went to Shop & Shop and got a squash, some extra spices, and then my favorite Barilla Pasta, Johnsonville Sausage, and Galbani Cheese. All of the fixings of a perfect fall meal.
Now individually, these are all favorite foods. Why? Johnsonville Sausages make recipe prep easy because all of the spices and flavors are already built in. They can be used in sandwiches, soups, chilies, pizza, and of course – pasta dishes.
Then there’s Galbani Cheese. Mozzarella cheese is my favorite, and it’s hard to choose a favorite. The new low moisture cylinder is perfectly shaped for shredding/grating, and I was able to easily shred it for my recipe.
Now it’s Recipe Time!
- 1 butternut (or any) squash (cut ends off, peel, de-seed, and cut into 1 inch pieces)
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1-2 tomatoes, chopped
- Salt & pepper
- 1 box Barilla Pasta - Penne
- 1 package Johnsonville Italian Sausage (any flavor)
- 750ml organic vegetable stock
- 3 Tbsp ricotta cheese
- 1 cup shredded Galbani Low Moisture Mozzarella Cheese
- 2 sprigs fresh sage, chopped
- Optional: basil, Parmesan
- Preheat oven to 400°F
- Place chopped squash on a baking tray, drizzle with olive oil and put in the oven for 15 minutes
- Meanwhile, cook Johnsonville Italian Sausage in a skillet, per instructions
- Bring a large pot of salted water to a boil and cook penne for a few minutes less than it says on the box
- Pour olive oil into a large frying pan, add the minced garlic, add the chopped tomatoes, and then add the squash
- Bring to a boil and then simmer for 10 minutes
- Stir in the vegetable stock, the salt and pepper, and the basil leaves (optional)
- Add the cooked pasta to a basking dish, add the sauce, and then add cheese and sage
- Bake for 15 minutes or until golden and bubbling
There you have it – the perfect cold weather meal.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® & Lactalis American Group but all my opinions are my own. #pmedia #MealSolutionMatch http://my-disclosur.es/OBsstV