Butternut squash, sausage and sage pasta

Method
Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

1. Preheat oven to 180 C / Gas 4. Coat a roasting tin with the olive oil. Place the squash and onion in the tin and season with salt and pepper. Roast 30 minutes or until squash is tender.
2. Bring a large pot of lightly salted water to the boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente and drain.
3. In a large frying pan over medium heat, cook the turkey sausages until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the frying pan. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl and toss with balsamic vinegar to serve, if desired.

Ideas

Grated Parmesan or Pecorino Romano cheese would complement the flavours of this dish nicely. Add a generous sprinkling at the end, just before serving.
Don't fancy sage? Dried thyme would work exceptionally well in its place.
For a dish with more sauce, add a few tablespoons of chicken stock along with the cream. Or, use 4 tablespoons of chicken stock and 1 to 2 tablespoons of cream cheese instead.