Roasted Squash, Crispy Sage, and Italian Sausage Pappardelle 

Ingredients

1 medium butternut squash (about 2 pounds), diced into ½-inch cubes
Olive Oil
12 sage leaves
Pinch of dried red chili flakes
2 cups diced leeks
4 garlic cloves, minced
1 tbsp. tomato paste
4 X Field Roast Italian Sausages, crumbled
½ cup dry white wine
2 cups vegetable stock
Zest of 1 lemon
1 pound pappardelle pasta
¼ cup minced basil leaves
Sea salt and cracked black pepper

Preparations

Preheat an oven to 400 degrees F. Line a baking sheet with parchment paper.

Arrange the squash on the baking sheet in a single layer, then drizzle over a couple glugs of olive oil and season well with salt and pepper. Toss to mix, then transfer to the oven. Roast for 35 - 40 minutes, flipping halfway through, until the squash is fork tender and starting to brown on all sides.

Meanwhile, bring a large stock pot of salted water to a boil and heat a skillet over medium heat.

Drizzle a nice bit of olive oil to the skillet, add the sage leaves, then cook until crispy on all sides. Remove with a slotted spoon and set aside. Add the leeks and chili flakes, season with sea salt, and cook until softened, about 5 - 6 minutes. Stir in the garlic and tomato paste and cook for 1 minute, then add the crumbed Field Roast Italian Sausage. Pour in the white wine, add the lemon zest, and bring to a simmer. When simmering, add the stock, season with sea salt and cracked black pepper, and cook for 10 -15 minutes, until the sauce is reduced and thickened. Taste and adjust seasoning as necessary.

While the squash is roasting and the sauce is simmering, cook pasta according to package directions. Drain and reserve ½ cup of cooking liquid.

Add the roasted squash to the sauce, then toss in the pappardelle. Add the reserved cooking liquid and mix well. Add the basil leaves, mix, then transfer to a serving platter (or individual plates). Top with crispy sage. Delicious!