1 Large (1.5 lb) butternut squash, peeled and cut into 2 inch chunks

1 lb Italian sweet sausage, removed from casings

1 tbsp olive oil                                    

16 oz fresh Spinach or Kale, chopped

1 tsp fennel seeds                              

7 oz Cornito Spirals

6 garlic cloves, chopped                                

2 cups half-and-half

6-8 sprigs fresh thyme                                   

1 ½ cups finely grated Romano cheese

½ cup Shelton’s chicken broth                      

salt & pepper

 

Preheat oven to 400 F.  Toss together squash, olive oil & thyme. Spread out on a large baking sheet.  Sprinkle with salt and pepper. Roast for 20-25 minutes, until squash is tender, but not mushy. Discard thyme. Set aside and let cool.

Place sausage and fennel seeds in a large frying pan, cooking over medium-high heat. Stir frequently to break up sausage and until no longer pink. Remove sausage and drain off most of the oil. Return the pan to the stove, lower heat to medium. Add spinach and garlic. Saute until spinach has wilted. Turn off heat and return sausage to the pan.

Cook pasta in boiling water, approx. 2 minutes less than package directions. Drain well. In large bowl, gently toss with sausage / spinach mixture. Stir in half-and-half, chicken broth, cooked squash and half of the cheese.  

 Reduce oven temperature to 350F.    Transfer mixture to a lightly oiled baking dish (13 x 9) and top with remaining cheese. Bake for 25 minutes, until thoroughly heated.  Serves  6.