Pasta with Butternut Squash and Pumpkin Sausage

Last year when I discovered pumpkin sausage at the Country Corner Market I came home and immediately created this pasta with my sous chef.

It is simple, perfectly autumnal and so very very good!

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1-lb butternut squash, peeled and cut into 2-inch pieces
• 2 links pumpkin sausage from Country Corner Market
• 3 teaspoons chopped fresh sage
• 1 lb linguine
• one quarter cup chopped fresh flat-leaf parsley
• 1 cup freshly grated parmesan plus additional for sprinkling
• 2 tablespoons unsalted butter (optional)

Method

Preheat oven to 400 degrees. Toss butternut squash in olive oil, salt and pepper. Roast until tender; about 25 minutes.

Cook onion in oil in a large nonstick skillet over moderately high heat, stirring occasionally, until golden. Add pumpkin sausage and sauté for 6 mins, stirring constantly. Add squash and sage and sauté 1 minute more. Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking liquid in a cup and drain pasta. Return pasta to pot and add squash-sausage mixture, parsley, 1 cup parmesan, butter, and plenty of freshly ground black pepper, stirring until butter is melted. Season with salt and add some of reserved pasta cooking liquid to moisten if necessary.

Serve sprinkled with additional parmesan and cracked black pepper.

Bon Appetit!