Step 1

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.

Step 2

Remove squash with a slotted spoon and place in a blender, blend until smooth.

Step 3

Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.

Step 4

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.

Step 5

Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.

Step 6

Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.

Step 7

Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.

Step 8

Serve with additional parmesan cheese on the side if desired.