Bow tie pasta with carmelized squash
1 lb. italian sausage
9 Tbsp butter
1 butternut squash peeled, seeded and cut into 1 inch cubes
2 Tbsp sugar
1/2 cup chicken broth
Salt and freshly ground pepper
3 Tbsp shallots minced
1/4 tsp fresh grated nutmeg
1 Tbsp fresh sage minced
1 tsp fresh squeezed lemon juice
1/2 lb bow tie pasta
1 oz grated Parmesan cheese
In a large pan over medium high heat, brown Italian sausage. Transfer to bowl.
In the same pan over medium high heat, melt 3 Tbsp butter. Add squash in a single layer, cook without stirring 6 minutes. Stir squash, cook 4 minutes more. Add sugar, chicken broth, salt and pepper. Cover and cook 2-3 minutes more. Uncover and cook 2-3 minutes more until sauce is caramelized. Transfer to a bowl.
In the same pan, over medium high heat, melt 6 Tbsp butter. Cook shallots, nutmeg and sage for 2 minutes stirring constantly. Off heat add lemon juice, salt, pepper, sausage and squash.
Meanwhile, heat large pot of boiling water and cook pasta 5-8 minutes until al dente. Add pasta to squash and sauté an additional 5 minutes. Transfer to large shallow bowl. Sprinkle with cheese
Maybe try less sugar next time