Bienvenue à L'automne… A Sage & Squash Recipe Exclusive from Stacey Snacks

We are outside again, walking, when he takes a bite and stops dead. ‘Wow,’ he says after a minute.
Then, ‘Wow,’ again.
I smile. Everyone remembers their first taste of Paris. This will be his.
— Kristin Hannah, "The Nightingale"

If you follow @StaceySnacks on Instagram (and you should!), you’ll know that she spent the better part of September on a veritable gastro-tour of Paris.

“This is an annual trip for us, but each year it feels new. Of course, we make it a point not to neglect our tried and true favorites, but we always, always make time for discovery.” We asked Stacey what inspired her most about the City of Love and she thought for a moment, “It never ceases to amaze me how their tradition of excellence just permeates everything…from the style to the architecture to the food… especially the food. They rely on fresh ingredients from beginning to end. Nothing fake, nothing diet or “lite,” just pure, fresh ingredients without the preservatives. That inspires me.”

Stacey sent us this recipe one-day post-return, while still high on the freshness of Paris and of the sage still growing wildly in her garden. “This is the perfect Fall recipe,” she declared. “It’s hearty and filling and somehow just tastes seasonally appropriate. Also, you can substitute turkey or chicken sausage if you so desire.” Well noted, Stacey!

Fusilli with Butternut Squash,
Sage & Sausage. Serves 4 people.


Ingredients List

1 onion, diced
3 good quality Italian sausage links, casings removed and crumbled
1 1/2 cups (or more!) of cut up, diced butternut squash

3 large garlic cloves, smashed and chopped 
1 1/2 cups chicken stock
1 BIG handful of fresh sage leaves
2 tbsp. butter
Kosher salt & red pepper flakes
3/4 lb. fusilli pasta

Fresh Parmigiano Reggiano (not required but always welcome.)

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Step One

In a large, heavy skillet, heat the olive oil and cook the onions and sausage pieces for about 5 minutes on medium heat, until all the pink is out of the sausage. Add the garlic and cook another minute.

Step Two

Add in the diced squash and season with kosher salt & red pepper flakes.

Step Three

Add the chicken stock and bring to a boil. 
Turn the heat down to simmer and cook the squash and sausage mixture for 10 minutes or until squash is tender.

Step Four

While the stock mixture boils, cook the pasta. When pasta is ready, drain and toss w/ the butternut sausage mixture.

Step Five

In a separate small skillet, heat the butter and sage leaves... the butter will sizzle and the leaves will get deliciously crispy. It only takes about 2 minutes. (And, oh, the fragrance!)

Follow Stacey on Instagram @StaceySnacks or on her blog at