One-Pot Butternut Squash and Sausage Pasta

In a large pot, heat the oil over medium heat. Add the shallot and garlic and sauté until tender, about 2 minutes.

Add the sausage and sage and cook, breaking up the meat into smaller pieces with a wooden spoon, until it is browned and cooked through, 5 to 6 minutes.

To the pot, add the pasta, wine, chicken broth, butternut squash puree, coconut milk, salt and pepper and stir to combine. Bring to a gentle simmer. Once the mixture is simmering (you don’t want it to boil), continue to cook, uncovered and stirring often, until the pasta is al dente and the liquid is absorbed and creamy, 13 to 15 minutes. In the beginning, the sauce will look too thin.

As the pasta continues to cook, it will release starch that helps make the sauce thick and creamy. Once the pasta is al dente and the sauce has thickened, remove from heat and let rest for about 2 minutes, stirring occasionally.

Plate and garnish with fresh parsley, if using, and freshly ground black pepper. Serve and enjoy.