Instructions

1. 1

   Preheat Oven to 450 degrees Farenheit.

2. 2

   Place diced pumpkin (or butternut squash) on baking sheet.

3. 3

   Drizzle with olive oil (make sure all sides are evenly coated with oil) and sprinkle with kosher salt.

4. 4

   Bake in oven for approximately 1 hour. Turn pieces every 20 minutes or so to evenly brown edges. Baking time will vary depending on the size of the pieces. When done, edges should be browned but pieces should be somewhat soft to the touch. When done, remove from oven.

5. 5

   Cook and drain pasta according to package directions.

6. 6

   In a skillet, crumble sausage and cook over medium high heat. When cooked through, remove sausage to a plate. Leave the drippings in the pan.

7. 7

   Add chopped onion to the pan with rendered fat from the sausage. Over medium heat, cook onions until translucent (approx. 10 minutes). Once the onions are translucent add the chopped apple to the pan and continue to stir over medium heat until apples are heated through.

8. 8

   Place butter into another skillet and heat over medium heat. Swirl pan to keep milk solids from burning. You will keep swirling the butter over the heat until it turns a caramel brown and smells nutty. Once it turns brown, add the chopped sage and swirl to combine.

9. 9

   Add pasta back into saucepan that it was cooked in. Then add the sausage, roasted pumpkin (or squash), onions and apples. Finally, pour the sage brown butter sauce over all contents and stir with tongs to combine.

10. 10

    Salt and pepper as desired.