Butternut Squash, Sausage, and Sage Pasta

Over medium heat, add 1 tablespoon of olive oil to a heavy-bottom pot, like a Dutch oven. 

Add Italian sausage to pot and cook through, breaking up the sausage as you go. For extra spice, add red chili flake. Remove from pot, leaving behind the extra fat. Set sausage aside.

Heat the remaining 2 tablespoons of olive oil. To the hot oil, add sage leaves and sprigs of fresh herbs, being careful because they will sputter! Remove from oil once they go a shade or two darker, and drain on a paper towel. Set aside. 

To the sage oil, add the onions and mushrooms with a pinch of salt. Sauté on medium heat for 7-10 minutes, stirring occasionally. During the cooking, they will release some liquid and then begin to brown.

To the onion and mushrooms, add balsamic vinegar and let reduce for a couple minutes. Then add minced garlic and, if using, dried oregano and thyme. Sauté for a couple more minutes, then remove from pot. Set aside with the sausage.

At this point, begin cooking your pasta in a pot of salted, boiling water.

Back to the Dutch oven/heavy-bottomed pot, toss together butternut squash, a pinch of salt, and a tablespoon of water. Over medium heat, cover and let the squash steam for 5 minutes. If not starting to soften, toss and let steam 5 more minutes.

Once the squash is starting to soften, toss with maple syrup/agave/honey, and continue cooking for 5 minutes.

Add in the arugula, and toss to help it start to wilt down. Add back in the sausage, mushrooms, onions, cooked pasta, and several cranks of black pepper.

 Pour in about a cup of pasta-cooking water, and toss. Sprinkle in half of the Parmesan cheese, then toss the pasta, and repeat- until a cheesy, creamy, glossy sauce is formed.

Taste the pasta dish and adjust salt and pepper if needed. Slice up the fried sage leaves and sprinkle over the dish. Serve with more Parmesan on the side.