Week 7: Chestnut-Moose Sausage Spaghetti

Homemade spaghetti tossed in chestnut and butternut purée, mixed with caramelized moose sausage and finished with a touch of chili.

Ingredient: Chestnut, butternut squash, garlic, herb, moose sausage, cream, pecorino romano

salt, black papper, chili flake

Chop open the chestnut, roughly dice butternut squash, boil for 30 minutes. Then bake at 350f for 20 minutes.

Prepare dry ingredients: cleaned chestnut & squash, pecorino, some herb, 1 garlic clove. Add wet ingredients: cream and water (so it can blend smoothly)

Special thanks to Mr. Lord for these moose-pork sausage!

Carmalize the sausage for a few minutes, then add some herb, stir fry for 2 minutes, then take out the herb.

Transfer the half-cooked spaghetti into the pan, toss with pasta water for 2-3 minutes, then add the blended puree. Add salt, pepper to taste.