Sausage, Squash & Sage Orecchiette

1/2 butternut squash, cubed
4 tbsp butter, melted until browned
1/2 cup panko breadcrumbs
2 tbsp chopped fresh sage
1 lb sweet Italian sausage, casings removed
1 tsp thyme
Dash of nutmeg
1/2 can pumpkin puree
1/2 lb orecchiette
1 cup reserved pasta cooking liquid
1 cup grated parm

Roast butternut squash with olive oil, salt, pepper & a sprinkle of nutmeg at 400 for 30 mins.

In a large skillet brown butter over medium heat, stirring frequently so it doesn’t burn. Remove from the heat and stir in bread crumbs & sage - return to heat until butter has been absorbed and its smelling toasty and delicious. Remove from skillet & set aside for topping 😍

In the same skillet, over medium heat, add sausage and cook until browned & crumbly.

Boil pasta water & cook according to al dente package directions. Reserve 1 cup cooking liquid.

Add 1/2 can pumpkin puree to sausage & continue to cook over medium 2-3 mins. Add thyme. Add cooked pasta. Add reserved pasta water in 1/2 cup increments, stirring frequently until everything is combined - glossy, and saucy.

Stir in 1/2 cup grated parm.

Serve, topped with toasted bread crumbs & parm.