Squash Puttanesca
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 6-8 servings
Ingredients
  • 1 pound Italian sausage, browned
  • 1 acorn squash
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 14.5 oz. can petite diced tomatoes
  • 1 tablespoon fresh chopped basil
  • 2 tablespoons capers
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 cup green olives or kalamata, chopped
  • ¼ cup olive brine
  • 2 tablespoons olive oil
  • ¼ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 6 anchovy filets, finely chopped (optional)
  • ½-1 teaspoon salt to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Slice acorn squash in half, discard seeds, and place cut side down on baking sheet. Bake 30 minutes or until flesh is soft and easily scoopable.
  3. While squash is roasting, brown sausage.
  4. When squash is soft, scoop it out, place in medium saucepan and puree. I used a stick blender to do this and it worked great.
  5. Combine all remaining ingredients with the squash and cook until hot and bubbly.
  6. Serve over your favorite noodles.
Notes
nutrition info based on 6 servings
Nutrition Information
Calories: 410 Fat: 27g Carbohydrates: 24g Sodium: 1537mg Fiber: 5g Protein: 19g
Recipe by at https://www.cookingupclean.com/squash-puttanesca/