12 oz Rotini or other short cut pasta
3 Tablespoons Extra-Virgin Olive Oil
3/4 lbs Butternut Squash, peeled and cut into 1/2 inch pieces
Salt & Pepper
1 Onion, diced
1 lb Hot Italian Sausage, casings removed
Shredded Mozzarella, to sprinkle on top
Bring a large pot of water to a boil. Once boiling, add some salt and the pasta. Cook until al dente. Reserve 1 cup of the starchy cooking water before draining.
While the water is coming up to a boil. Heat 2 Tablespoons olive oil in a large skillet over medium high heat. Add the squash, season it with salt and pepper. Cook until lightly brown and tender, about 8 minutes. Reserve the squash on a plate.
To the same skillet, add 1 Tablespoon olive oil and the sausage. Break up the sausage a bit and sauté until thoroughly cooked and browned. Return the squash to the skillet. Add the 1 cup of reserved pasta cooking water. Simmer for a couple minutes to reduce the liquid. Fold in the pasta.
Serve with shredded cheese on top.
-Recipe is adapted from KitchenDaily –