Pasta with Roasted Squash, Sausage, and Pecans

1 . Stage

Preheat the oven to 400 degrees F. On a large rimmed baking sheet, drizzle the squash with 2 tablespoons of oil and toss. Arrange in an even layer and season with salt, pepper, and nutmeg. Bake for about 30 minutes, until just tender. Add the chopped sage and toss.

2 . Stage

Meanwhile, put the pecans in a pie plate and bake for about 4 minutes, until toasted.

3 . Stage

In a large skillet, melt the butter. Add the whole sage leaves and cook over moderate heat, turning once, until crisp, 2 minutes. Transfer the leaves to a plate and pour the butter into a bowl. Add the remaining 1 tablespoon of oil and the sausage to the skillet and cook over moderately high heat, breaking up the sausage, until no pink remains, 7 minutes.

4 . Stage

In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Return the pasta to the pot. Add the sausage and melted butter and gradually stir in the cooking water over moderate heat. Gently fold in the squash, pecans and the 1/4 cup of cheese. Season with salt and pepper and transfer to a bowl. Scatter the sage on top and serve with more cheese. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.