⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 medium Butternut squash
• 1/2 lb Italian sausage
• 2 tablespoons Butter
• 1/4 cup, chopped Fresh sage
• 1 cup Heavy cream
• 8 oz Pasta
• to taste Salt and pepper

📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). While it's heating up, we can get started on the butternut squash. Wash and peel it—I know, peeling butternut squash isn't the most exciting task, but trust me, it's worth it. Cut it into roughly 1-inch cubes. Toss those cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and pop them into the preheated oven. Roast for about 20-25 minutes, or until they're tender and slightly caramelized. Keep an eye on them so they don't burn! Remember to flip them halfway through.
2. Next up, let's handle the sausage. Remove the casings from your sausage (if they have them) and brown them in a large skillet over medium heat. Break it up with a spoon as it cooks. Once it's nicely browned, set it aside. Don't wash your skillet yet; we'll use it again in a minute. That's what I call efficiency!
3. Now for the pasta! Cook your pasta according to package directions—usually around 8-10 minutes. Once it's al dente (meaning it's cooked through but still has a bit of a bite), drain it and set it aside. Don't overcook it; that's crucial for good pasta!
4. In that same skillet you used for the sausage, melt the butter over medium heat. Once it's melted, add the chopped sage. Cook it for about a minute, or until it's fragrant. Don't let it brown too much, or it'll become bitter. Just a gentle saute.
5. Stir in the heavy cream and bring it to a simmer. This is when you add your roasted butternut squash and browned sausage. Gently stir everything together. Let it simmer for a few minutes, allowing the flavors to meld. Season generously with salt and pepper to taste. Remember, taste as you go; it's the key to a well-seasoned dish.
6. Finally, add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the creamy sage sauce. If the sauce is too thick, you can always add a splash of pasta water to thin it out. A little goes a long way!
7. Serve immediately, and garnish with some extra sage leaves if you're feeling fancy. Enjoy your delicious and heartwarming butternut squash and sausage pasta! Trust me, this recipe is a crowd-pleaser and a great way to use up seasonal butternut squash. The whole family (even your picky eaters!) will love this dish. Tell me about your experience, if you'd like to share!

📝 Notes

• Make sure to fully cook your pasta until it reaches 'al dente'. If it is undercooked or overcooked, it will impact the texture and taste of the dish.
• For the best results, use fresh sage. If you only have dried sage, use about 1/4 teaspoon