Savory Butternut Squash with Sausage and Walnuts

[Eric]

• 1 lb (500g) butternut squash, cut into 3/4" (2cm) pieces
• 2 links (150g) pork-sage or mild italian sausage, casing removed
• 1/2 cup (60g) chopped walnuts
• 6 leaves fresh sage, thinly sliced

Pre-heat the oven to 350F (175C). In an oven-safe saute pan, brown the sausage. Add the squash and walnuts; toss until coated with sausage drippings. Transfer the pan to the oven and roast until the squash is caramelized and the walnuts are fragrant, about 25-30 minutes. Carefully remove pan from oven; toss with fresh sage and serve warm.

While an excellent side dish on its own, this can be served as a main over pasta. If you're really ambitious (or crazy like us), you can also mash the squash after roasting and use it as a filling for ravioli.