Butternut squash pasta with sausage

• 400 g butternut
• 150 ml vegetable stock
• 60 g onion
• 20 ml olive oil
• 1 sage leaf
• 1 pinch of salt
• 1 pinch of pepper
• 400 g pasta (farfalle)
• 300 g sausage meat
• 40 g pecorino cheese

Prepare the sauce:

1. Cut the butternut squash into cubes (1.5 cm). Peel and chop the onions.
2. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
3. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
4. Add the butternut squash cubes to the pan. Season with salt and pepper.
5. Pour in vegetable broth. Cover and cook for about 15-20 minutes, stirring occasionally, until the squash is tender and can be easily mashed with a fork.
6. Use a hand blender or a potato masher to blend the squash mixture into a smooth sauce. Adjust seasoning as needed.

Cook the Pasta:

1. In a separate large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Cook the Sausage:

1. While the pasta is cooking, heat 2 tablespoons of olive oil in a large frying pan over medium-high heat.
2. Add the sausage meat, breaking it up with a wooden spoon, and fry until it is golden brown and cooked through. This should take about 8-10 minutes.
3. Season the sausage with a bit of salt and pepper.

Combine and Serve:

1. Pour the butternut squash sauce over the cooked sausage in the frying pan. Stir well to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
2. Add the cooked pasta to the sauce and sausage mixture, tossing everything together to coat the pasta evenly.
3. Serve the pasta in bowls, sprinkled with grated Pecorino cheese and chopped fresh sage.