Butternut Linguine

Roasted butternut squash, paired with noodles, sausage and kale.  The perfect fall dinner.

Butternut Linguine
Recipe modified from Taste of Home

1 lb. Italian sausage
6 c. peeled butternut squash, cubed
1 medium red onion, chopped
3 Tbsp. olive oil
1/2 tsp. red pepper flakes
12oz linguine (I used fettuccine)
2 c. kale, chopped
2 Tbsp. minced fresh sage
salt and pepper to taste
1 can chicken broth
2 Tbsp. cornstarch

Place squash on a baking sheet lined with foil.
Drizzle with olive oil and mix around with your hands, making sure each piece is coated.
Sprinkle with red pepper flakes.
Roast at 425 for 30 minutes, or until tender, stirring occasionally.

Meanwhile, prepare pasta according to package directions; drain.
In a large skillet, cook sausage and onion until no longer pink.
Add squash, kale, noodles and sage to skillet and toss to combine.
Season to taste with salt and pepper.
Combine broth and cornstarch and pour into pan, stirring occasionally until thickened.