Butternut Squash Pasta med kryddig korv

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1. 1
   Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
2. 2
   Remove squash with a slotted spoon and place in a blender, blend until smooth.
3. 3
   Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
4. 4
   Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
5. 5
   Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
6. 6
   Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
7. 7
   Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
8. 8
   Serve with additional parmesan cheese on the side if desired.