1 ½cupsbutternut squashpeeled, seeded and cut into ½-inch dice
2cansreduced sodium chicken broth14.5 oz cans/411 grams
1boxpasta - shells, penne or rigatoni14.5 oz box/411 grams
Heat 1 tablespoon of oil in a large skillet (5-quart) or pot over medium heat. Add sausage to the hot oil and cook for about 5 minutes until it browns, breaking it up into small, bite-size pieces while cooking.
Using a slotted spoon, remove sausage from pan, place in a bowl, cover, and set aside.
Leave remaining oil in the pan and add enough oil to total 3 tablespoons of olive oil in the pan.
Add the onion, garlic, basil, sage, and red pepper flakes, and saute for 4 minutes, stirring constantly.
Add cooked sausage back to the pan and cook for 2 more minutes.
Add 1 can of chicken broth. Cook and stir for 5 minutes.
Add the diced butternut squash and cook for 2 minutes, stirring well.
Add the second can of chicken broth, salt, and the uncooked pasta. Refill one of the now-empty broth cans with water and add the water to the pan. Bring to a boil over high heat, then reduce the heat and allow to simmer for 15 minutes, or until pasta is cooked to al dente, stirring occasionally.
Remove pan from heat, stir in the Parmesan cheese and softened butter. Serve warm and enjoy!