Butternut Squash and Sausage Pasta

DF if w/out ricotta cheese

I had a craving for butternut squash and it wasn’t going to go away until it was satisfied.  Have you ever had a craving like that?  You can try and eat something else, but the craving doesn’t go away. So there was just one solution, make it then devour it. While this may not be a traditional dish, it was perfectly delicious and satisfying none the less.


Butternut Squash and Sausage Pasta
1 large butternut squash, peeled and diced
6 sage leaves, chopped
3 tsp maple syrup
olive oil
salt and pepper
1/4 tsp cinnamon
1/8 tsp nutmeg
1 lb short cut pasta, cooked
1 lb sweet italian sausage
2 garlic cloves, minced
1/4 c white wine
ricotta cheese, for serving

Preheat the oven to 400 degrees.  Toss butternut squash with two sage leaves, maple syrup, olive oil, salt, pepper, cinnamon and nutmeg.  Spread butternut squash mixture evenly on a large baking sheet and roast for 20 minutes.  While the butternut squash is roasting, cook sausage in a large sautee pan over medium high heat.  Add garlic and sage, let cook until browned and cooked through.  Add white wine and let reduce by half.  Add butternut squash mixture and toss to combine.  Dish into bowls then dollop each serving with ricotta cheese.


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