Ingredients

• 4 links spicy chicken Italian sausage
• 1-pound butternut squash peeled and diced
• 1 tablespoon whipped butter
• 10-ounce pasta
• ¼ 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.
2. Remove squash with a slotted spoon and place in a blender, blend until smooth.
3. 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.
4. In a large deep non-stick skillet, sauté sausage over medium heat until browned. When cooked through, set aside on a plate.
5. Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft, about 5-6 minutes.
6. Add pureed butternut squash, season with salt and pepper. Add a little of the reserved pasta water to thin out the sauce.
7. Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

Enjoy!