Autumnal Sausage & Butternut Squash Rigatoni

Directions

1. 1

   Preheat oven to 200°C, in a baking tray toss together your cubed butternut squash, mixed herbs salt pepper and 1 tsp olive oil then roast in the oven for 30 minutes

2. 2

   Whilst the butternut squash is roasting, On a medium heat add to a pan 1 tsp of olive oil, the crumbled sausage meat and 1 tbsp fresh tarragon. Cook for 10 mins then set aside.

3. 3

   To the same pan once the sausage meat has been removed, add your onions and garlic and a dash of water, cook for 5 minutes until softened.

4. 4

   Boil your pasta water at this point, season with salt then add rigatoni cooking until al dente.

5. 5

   Add the cooked sausage meat back to the pan with the onions and garlic and add 3/4 of the roasted butternut squash. Mix together be careful not to mash the butternut squash here, then add fresh spinach and let this wilt down for 5 minutes.

6. 6

   Once wilted, add 3 tbsp soft cheese mix together then drain your pasta add to the pan along with a dash of the pasta water, season well and mix everything together.

7. 7

   Garnish with the remaining roasted butternut squash on top, fresh parmesan, crispy sage leaves and a drizzle of olive oil and tuck in.