Pasta with Butternut Squash, Sausage and Sage Pesto

In a large bowl, toss the squash with the olive oil, salt and pepper. Line a baking sheet with parchment and spread the squash evenly, making sure they are not overlapping. Bake for approximately 25-30 minutes or until the squash is tender. Remove from oven and set aside.

In a large pot, bring 5 quarts of water to a boil and add a handful of kosher salt. Add the pasta to the water and stir. Bring the water back to a boil and continue cooking, stirring occasionally, for approximately 8 minutes.

While the pasta is cooking, remove the sausages from the casings and brown in a large sauté pan, breaking up the sausage as it cooks. When fully coked, set aside.

Drain the pasta, reserving 1 cup of cooking liquid, and transfer to a large bowl. Gently toss the pasta with the sage pesto, squash and sausage. Add some of the reserved cooking liquid if the sauce seems thick. Serve immediately.

Note: See my TK recipe box for a recipe for sage pesto.