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Export 7 ingredients for grocery delivery
Step 1
Heat 2 tablespoons butter in a large skillet over medium-high heat until hot and the butter starts to brown.
Step 2
Add the diced butternut squash and 4 sage leaves.
Step 3
Cook for about 10 to 12 minutes until brown and tender, stirring frequently. Season with kosher salt & freshly ground pepper.
Step 4
Remove the squash from the skillet and set aside.
Step 5
Remove the sausage from its casing and add to the skillet with a little oil, breaking it up into bite size pieces with the back of a spoon or spatula. Brown and cook through.
Step 6
Add the squash back to the skillet along with 4 more sage leaves and 1 tablespoon butter.
Step 7
Cook for another 2 minutes to crisp sage leaves.
Step 8
Reduce the heat to low and add heavy cream, cooking for about 2 minutes until the sauce thickens.
Step 9
Add the cooked pasta, vinegar and grated parmesan cheese.
Step 10
Gently stir to combine and remove from heat. If the sauce is too thick, add a little reserved pasta water.
Step 11
Serve immediately with more grated parmesan.
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