Pasta with Roasted Butternut Squash and Sausage

I've had a squash sitting on my counter for a week and a half with every intention of making soup ....didn't happen.  Kind of lost my craving for it.  Lost my groove if you will.  Anyhow, I was faced with daily dinner dilemma and how to use the squash that had been staring at me, begging for me to cook it.  Behold my latest recipe.  It's a simple yet tasty dish.
I had to roast the squash because it just makes things tastier, prettier and texturally appealing.  **While the oven was pre-heating, I threw the baking sheet in for a few minutes to heat. I then removed it and proceeded as usual with the squash. Don't forget the sheet is hot! This helps the squash from sticking when you go to toss them half way through cooking.  

See, it's just a simple dish with nice flavours....an Autumn pasta if you will....and you will.

Pasta with Roasted Butternut Squash and Sausage

Serves 4

3 cups Butternut Squash, peeled and cut into 1/2 inch cubes
2 tbsp olive oil
4-5 Italian sausages
1 lb pasta
2-3 cloves garlic
1/4 cup either white wine or chicken broth
Pecorino Cheese
*Fried Sage Leaves (optional)
*Chili Flakes

Pre-heat the oven to 450 F.  **Follow the tip above.  Toss the squash with 1 tbsp of the olive oil and some salt and pepper.  Roast for about 20-25 minutes, tossing halfway through.  Meanwhile, cook the pasta until el dente, reserving a cup of pasta water.  Heat a skillet to med high.  Add the other tbsp of olive oil to the skillet.  Remove the sausage from the casing and cook breaking up into small pieces, about 5-6 minutes.  When the sausage is almost done, throw in the garlic, cooking for another 3 minutes or until the sausage gets some golden colour.  Pour in the wine or broth to deglaze.  Add the squash to the sausage to combine and add to the pasta.  Toss with a little of the pasta water to loosen it up. Add a little grated cheese and toss. Check the seasoning and serve with more cheese and fried Sage leaves and chili if using.  Serve immediately.
* If you like Sage, heat  a little olive oil in a pan and toss in a few whole leaves.  Fry until the sage is crispy.  Crumble over the pasta.  Likewise, the addition of  a few chili flakes, assuming you didn't use spicy sausage, is also nice as a garnish.