Pasta with Butternut Squash and Sage

This is one of the very few dishes that I truly adore as leftovers. The flavors continue to come together as it sits in the fridge. It’s super good, I promise.

INGREDIENTS:

• 1 small butternut squash, peeled, seeded and cut into 1/2 –inch cubes
• 1 small onion, diced
• 1 tbsp. plus 1/3 cup olive oil
• 1 tbsp. brown sugar
• Salt and freshly ground pepper, to taste
• 12 large sage leaves
• 4 chicken sausages, cooked
• 1 lb. pasta (orecchiette, penne, or fusilli)
• 1/3 cup chicken stock
• 4 oz. Parmesan cheese, shredded

Preheat oven to 400°. Toss the squash with the diced onion and 1 tbsp. olive oil and sprinkle with the brown sugar, salt, and pepper. Roast on a baking sheet until tender and caramelized, about 40 minutes.

Place the 1/3 cup olive oil in a large skillet over medium heat. When the oil is hot, fry the sage leaves six at a time until the oil stops sizzling and the edges are crisp. Drain on a paper towel. Reserve the olive oil.

Cook the pasta al dente in salted water. Drain. Put the pasta back in the pot over low heat and add the squash, sausage/bacon, chicken stock, and olive oil. Stir well. Sprinkle with Parmesan. Serve hot with crushed sage leaves sprinkled on top.