1 lb. hot Italian Lamb Sausage, cut in 1/2" slices, (available from Russell Sheep Co.)

2 cups butternut squash, peeled & cut in 1/2” cubes

1 onion, diced

1/2 tsp. minced garlic

3 Tbl. extra-virgin olive oil

Salt

2 to 3 cups cooked pasta (bowties, spirals, etc.)

reserve 3/4 cup cooking water

1/2 cup Romano Cheese

1 Tbl. fresh chopped parsley

In a large skillet, heat 2 Tbl. olive oil.  Add squash, season with salt, and sauté over high heat, stirring until lightly browned ( about 8 min.)  Remove squash from skillet.

Add remaining 1 Tbl. olive oil to skillet, along with, onion, garlic, and Italian Sausage.  Cook and stir over high heat until lightly browned and cooked through.  Return squash to skillet, along with the cooked pasta, 3/4 cup water, and Romano cheese.  Cook over moderately high heat, stirring until the sauce is thick and creamy. (1 to 2 min.)

Transfer to serving bowl, sprinkle with parsley, and serve while hot.