
“PASTA WITH ROASTED SQUASH, SAUSAGE AND PECANS”
INGREDIENTS: 2 1/2 pounds butternut squash—peeled, seeded and cut into 1-inch dice3 tablespoons extra-virgin olive oilSalt and freshly ground pepperFreshly grated nutmeg1 tablespoon chopped sage, plus 20 whole leaves1/2 cup pecans, coarsely chopped3 tablespoons unsalted butter1 pound sweet Italian sausage,…