CREAMY BUTTERNUT SQUASH PASTA AND SAUSAGE

Steps:

• Preheat oven to 400°
• Chop butternut squash into cubes and lay on sheet pan
• Pour tbsp avocado or olive oil and nutmeg over the squash and mix well so each butternut squash cube is coated
• Bake for 40 minutes
• While the squash is roasting, bring a pot of water to a boil and cook pasta. Save at least a ½ cup of pasta water
• Cook hot Italian sausage and drain grease
• In oven save deep pot or pan over low heat add 1 tbsp olive oil and sage of low heat
• Once the sage is fragrant add the roasted butternut squash, nutmeg, salt, pepper, and let cook a few minutes in the pan
• Slowly pour in the chicken broth and bring heat to medium. Bring to a simmer
• Lower heat and use immersion blender to blend the butternut squash, sage, chicken broth, and spices well to a thick paste. If you don't have an immersion blender pour into blender and blend until smooth
• Once mixed well keep heat on low to medium and add in ricotta cheese, mozzarella, and red pepper. Fold and mix well into butternut squash
• Slowly pour in the pasta water. We like ½ cup but if it's too thick add a bit more
• Keep stirring and add in the hot Italian sausage and pasta. Mix well until fully combined
• Level out the pasta and sprinkle the beadcrumbs and parmesan cheese on top of the pasta
• Bake for 20 minutes and serve!