4 servings pasta (about ¾ standard size box or bag)
2 Tbsp ghee, divided
½ medium red onion, diced
1 Tbsp minced garlic
1 package chicken-apple sausage
Splash of white wine - about 3 Tbsp (I used pinot grigio)
1 large apple, diced
½ lb brussels sprouts, stemmed and halved
1 small delicata squash, halved, seeds removed, and cut into ½-inch thick slices
For serving:
4 sage leaves, chopped
1 oz shredded or shaved parmesan cheese
2 Tbsp extra virgin olive oil
Fresh ground black pepper
Directions
Preheat the oven to 400F.
Combine the brussels sprouts and squash in a large bowl and toss with 1 Tbsp melted ghee and a pinch of salt and pepper. Spread on a baking sheet lined with parchment paper, and bake for 25 minutes.
Boil a pot of water and cook your pasta according to package instructions. Drain and set aside.
While the pasta is cooking, warm 1 Tbsp ghee on medium heat in a large sauté pan.
Add the onions and cook for about 5 minutes, stirring often. Next, add the garlic and chopped sausage. Cook for a few more minutes, stirring often, until the sausage begins to brown.
Add the apples and de-glaze the pan with a splash of white wine.
Turn the heat to low. At this point, the pasta should be done, and the brussels almost finished roasting. Add the drained pasta and the roasted brussels and squash to the pan, and stir to combine.
Drizzle with 2 Tbsp EVOO and a heaping dose of freshly grated parmesan or pecorino cheese and fresh chopped sage.
Season with salt and pepper to taste - serve warm.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/fall-harvest-pasta-with-sausage-and-apples/