I bought some acorn squash, planning to roast them with sugar and butter. But, tonight I got a wild hair (is that how that saying goes?) and decided to cube it up and add it to pasta. It was delicious. Peeling and cubing even half an acorn squash is a royal pain in the arse, however, so if you can get it already prepared, go for it.
So, I will try to remember everything that went into the dish. It was really tasty, even though Picky did his best to hide his worried face when I said I was putting acorn squash in the pasta.
I sauteed the cubed, peeled acorn squash (1/2 of a large one was all I could handle, but a whole one would have been better, in retrospect) in 2 T of saved bacon grease (if that grosses you out, just use butter) and 2 T of butter
I added half of a diced onion
Just over a pound of mild Italian chicken sausage, whole
and few handfuls of mild rainbow colored mini peppers, cut into thin rings
After the sausage was browned on both sides, I added a few T of concentrated tomato paste, a few T of diced garlic, 1/2 cup of chicken broth covered it and let it simmer
I made a pound of angel hair pasta
I added cup of water when the sauce reduced, and cut the chicken sausage into bite sized discs and put them back in the sauce and made sure they were cooked all the way through. I sprinkled a T of flour over the sauce and sausage and added a cup of sour cream and salt. I tossed in the pasta and put lots of fresh grated parmesan over it. Yum yum, and everybody ate it. S picked around the squash (you can't win 'em all), and Picky had three helpings!