Preheat oven to 375℉.
Place the butternut squash on a large baking sheet so it can spread out without touching. Drizzle with a good amount of EVOO and sprinkle with salt and pepper. Toss to coat. Roast for 25-30 minutes or until golden brown and softened. Remove and let cool until needed.
Bring a large stockpot of water up to boil. Season liberally with salt. Cook the pasta per the package directions or until almost al dente. It will continue to cook a little more in the sauce.
While the pasta cooks make the sauce. Bring a large high sided skillet up to heat over medium high heat. Drizzle in a little EVOO. Add in the turkey sausage and break up with a wooden spoon into small pieces. Cook until golden brown. Next add in the spinach and cook until wilted followed by the cooked squash.
Lastly add in the mascarpone, 1/2 cup of the pasta cooking liquid, sage and nutmeg. Mix together and taste for seasoning, adding more salt or pepper if needed.
Add in the cooked pasta. If it still looks a little dry, add in the remaining 1/2 cup of pasta cooking liquid. Toss to coat the pasta in the mixture and let the flavors meld for a minute or two.
To serve place some in a shallow bowl and top with fresh grated parmesan cheese, a little bit more nutmeg and a fresh sage leaf.
Recipe Courtesy of Megan Mitchell
As Seen on Tastemade
©2020 Megan Mitchell