A cozy, delicious, and absolutely perfect fall dish!
Preheat oven to 425°F.
Place squash and garlic on a sheet pan and toss with 2 tablespoons of olive oil making sure everything is coated. Season with salt, pepper, and ground sage. Roast for 25-30 minutes.
In a large sauté pan, heat 2 tablespoons of olive oil and brown the sausage, breaking it up as it cooks. Add in the onion and cook another 4-5 minutes, until sausage is fully cooked.
Meanwhile, cook pasta according to package directions. Remove a cup or two of the pasta water before draining. Drain and set aside.
In a blender or food processor, add the roasted butternut and garlic and purée, slowly adding in the pasta water until you reach a soft “sauce” consistency.
Stir the butternut sauce into the sausage mixture and add in the pasta. Toss everything together and top with the Romano. Plate and serve.
*Photo by @vestal_life
*Recipe by Chef Linda Duggan