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Roasted Butternut Squash, Sausage and Orecchiette Pasta in a Brown Butter Sage Sauce

Laurie McNamara
  • 55 minutes
  • Serves 4 to 6

INGREDIENTS

olive oil

1

package (of 4) chicken sausages I used sun-dried tomato and basil

3 cups

orecchiette pasta

1

butternut squash, cubed (about 2 cups)

1 tbsp

dark brown sugar

4 oz

walnuts, toasted

1 stick

salted butter

8

small sage leaves

kosher salt

black pepper