Ingredients

• 4 links spicy chicken Italian sausage
• 1 pound butternut squash, peeled and diced
• 10 ounces’ pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tablespoon fresh shaved Parmesan cheese
• 4 sage leaves, sliced thin
• Salt & pepper

Directions

1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash and place in a blender, blend until smooth.
2. Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
3. Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned. When cooked through, set aside on a plate.
4. Reduce heat to medium-low sauté the shallots and garlic until soft and golden. Add pureed butternut squash, season with salt and pepper and add a little of the reserved pasta water to thin out the sauce to your liking. Add baby spinach and stir in Parmesan cheese and sage.
5. Toss in cooked pasta and sausage and mix until well coated.
6. Garnish with more Parmesan cheese.

Enjoy!