Pasta with Butternut Squash, Sausage and Sage Pesto

Ingredients

• •3 cups butternut squash
• •2 tablespoons olive oil
• •⅛ teaspoon kosher salt
• •⅛ teaspoon pepper
• •1 pound pasta
• •1 pound sausage
• •2 cups sage leaves
• •2 garlic cloves
• •½ cup parmesan
• •¼ cup pine nuts
• •¾ cup extra virgin olive oil
• •1 pinch salt and pepper

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Method

From foodista.com — read the original

1. 1In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped.
2. 2In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper.
3. 3Run the processor for a few more seconds to combine thoroughly.
4. 4Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days.
5. 5Preheat oven to 375°F.
6. 6In a large bowl, toss the squash with the olive oil, salt and pepper.
7. 7Line a baking sheet with parchment and spread the squash evenly being sure they are not overlapping.
8. 8Bake for approximately 25-30 minutes or until the squash is tender.
9. 9Remove from oven and set aside.
10. 10In a large pot, bring 5 quarts of water to a boil and add a handful of kosher salt.
11. 11Add the pasta to the water and stir. Bring the water back to a boil and continue cooking, stirring occasionally, for approximately 8 minutes.
12. 12While the pasta is cooking, remove the sausages from the casings and brown in a large saute pan breaking up the sausage as it cooks. Set aside.
13. 13Drain the pasta, reserving 1 cup of cooking liquid, and transfer to a large bowl. Gently toss the pasta with the sage pesto, squash and sausage.
14. 14Add some of the reserved cooking liquid if the sauce seems thick.
15. 15Serve immediately.