Autumn Sausage Pasta

A delicious fall-inspired pasta dish featuring sweet roasted butternut squash, savory sausage, and fresh sage.

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Preheat the oven to 220°C (425°F). Toss butternut squash with olive oil, salt, and black pepper on a baking sheet. Roast for 20–25 minutes, turning once.
Bring a large pot of water to a boil. Salt the water and add pasta, cooking until al dente, about 9–11 minutes. Reserve pasta water, then drain.
Heat a large skillet over medium-high heat. Add sausage, browning for 6–8 minutes. Remove sausage, leaving some fat in the pan. Sauté onion in the skillet until translucent, then add garlic and cook until fragrant.
Pour in white wine, scraping browned bits, and reduce for 1–2 minutes. Add chicken stock and simmer for 2 minutes. Stir in heavy cream and simmer until thickened.
Return the sausage to the pan with roasted squash and sage. Add pasta and some reserved pasta water, mixing until a silky texture is achieved.
Stir in butter, lemon zest, and juice. Adjust seasoning with salt and pepper, and serve immediately with extra Parmesan.

Make-ahead by roasting the squash and browning the sausage up to 24 hours prior. Serve with a green salad and warm bread.