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1
Slide a small baking sheet into your oven and preheat it to 375F degrees.
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2
In a small dry pan or skillet, toast walnuts over medium heat until fragrant.
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3
Remove and set aside.
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4
Peel and cube two cups of butternut squash.
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5
In a bowl, toss the squash with a drizzle of olive oil, salt, pepper and dark brown sugar.
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6
(With oven mitts) remove pan from the preheating oven, add the squash to the hot pan and place back into the oven for 20-25 minutes, stirring once during the cooking time.
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7
Remove it from the oven once the squash is tender.
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8
In a skillet, add a little olive oil and sear the chicken sausages over medium heat on all sides until nicely browned.
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9
Remove sausage from the skillet, slice it and add it back into the pan to crisp on all sides.
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10
To a pot of (salted) boiling water, add in the three cups of orecchiette pasta.
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11
Cook as directed on package to al dente.
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12
Drain.
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13
In a large bowl; combine the sausage, pasta and butternut squash.
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14
Heat a 10 inch skillet on medium or medium-high heat.
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15
Place the stick of cold butter into the hot pan, lift pan a bit and swirl the butter.
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16
Add in the sage leaves and keep swirling until the butter has completely melted by this time it should be a deep brown color.
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17
Pour the brown butter sage sauce over the pasta mixture, toss and season with salt and pepper to taste.
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18
Sprinkle toasted walnuts over top and serve immediately!
