1 medium organic Butternut Squash
1 pound ground Sweet Italian Turkey Sausage
8 oz. Spinach Tagliatelle Pasta (Spinach Fettucine works well too.)
2 Tbsp. butter
2 medium shallots, finely chopped
3 tsp. sea salt
2 tsp. black pepper
2 tsp. ground nutmeg
1/2 cup dry white wine
1 1/2 cups half and half
3/4 cup grated parmesan cheese + 1/4 cup for garnish
1 cup fresh diced tomatoes
Using a sharp knife, cut butternut squash in half lengthwise. Remove seeds and place in a microwave safe dish, cut side up. Cover and microwave on High for 15 minutes until soft. Set aside to cool.
While squash is cooking, brown ground sausage in a large saucepan over medium high heat until cooked through. Drain and set sausage aside.
Bring 4 quarts of salted water to a boil in a medium sized pasta pot. Add pasta and boil according to package directions, 10 -15 minutes, depending on pasta type. When ready to toss pasta with sauce, drain water and place pasta in large serving bowl.
In the same pan in which the sausage was cooked, add butter and shallots. Saute for 6-8 minutes over medium heat until shallots become translucent. Add salt, pepper and nutmeg. Mix well. Reduce heat to medium low and add white wine. Simmer 3-5 minutes. Scoop cooked squash from shells and add to pan. Add half and half and stir to combine. Simmer for another 5 minutes. Using an immersion blender, blend sauce until creamy, 2-3 minutes. Add Italian sausage and parmesan cheese. Mix well. Pour sauce over pasta and toss immediately. Serve pasta topped with freshly diced tomatoes and grated parmesan cheese.