Pasta w/ Butternut Squash, Sausage & Fried Sage

I posted this recipe back in 2008, when I was a young blogger.

It's my go to Autumn pasta dish for company. Easy to put together and always a favorite for Sunday night dinners.

I've changed the recipe over the years and omitted the white wine and now just use chicken stock (from the box is ok).

I buy my sausages from a local Italian butcher, and he had better never go out of business because I can't eat sausage from anyone else.

I always say, make friends with your butcher.

I am lazy, and do everything in one pan......I even serve out of the pan.

Pasta w/ Butternut Squash, Fried Sage & Sausage: serves 4

1 onion, diced
3 good quality Italian sausage links, casings removed and crumbled
1 1/2 cups or more of cut up, diced butternut squash (I buy it already cut up in the package to make my life easy)
3 large garlic cloves, smashed and cut up
1 1/2 cups chicken stock (I use Swanson's 33% less sodium broth in the box)
big handful of fresh sage leaves
2 tbsp butter
kosher salt & red pepper flakes
3/4 lb. fusilli pasta

You will need 3 pans for this dish.
One to boil your pasta, one for the squash sausage mixture, and one skillet for the sage and butter.

Get your burners ready!

In a large, heavy skillet, heat olive oil and cook the onions and sausage pieces about 5 minutes on medium heat until all the pink is out of the sausage. Add in the garlic and cook another minute.

Add in the diced squash and season with kosher salt & red pepper flakes.

Pour in all the chicken stock and bring to a boil.
Turn the heat down to simmer and cook the squash and sausage mixture for 10 minutes or until squash is tender.

Meanwhile, cook the pasta. When pasta is ready, drain and toss w/ the butternut sausage mixture.

In a separate small skillet, heat the butter and sage leaves.....the butter will sizzle and the leaves will get nice and crispy. It only takes about 2 minutes.

Pour the crispy sage leaves and butter on top of the pasta and serve in bowls.
Parmigiano Reggiano is not necessary, but always welcome.

One of my top 10 recipes.

Enjoy!