1

Preheat the oven to 425℉.

2

Spread out the squash on a baking sheet and toss with avocado oil, salt and pepper and smoked paprika. Place in the oven and bake for 20 minutes, until cooked through and browned.

3

Meanwhile, heat a large skillet over medium heat. Once hot, add a drizzle of avocado oil and then add the sausage. Cook, stirring and breaking apart the sausage until cooked through, about nine to ten minutes. Remove with a slotted spoon and set aside on a plate.

4

Cook the pasta just short of the package directions, until al dente and then drain and set aside. Reserve some pasta water.

5

In the same skillet, over medium-low heat, add the butter along with the walnuts and sage. Cook, swirling the pan until the butter has browned and smells nutty and fragrant, about five minutes.

6

Add the cooked pasta to the skillet and toss to combine, adding some pasta water as needed.. Fold in the squash and sausage and toss to combine until warmed through.

7

Remove from the heat and stir in the cheese and drizzle with olive oil if needed. Season with salt and pepper to taste.

8

Serve and enjoy!

9

Notes: Vegetarian: omit the sausage, or use a vegan sausage No walnuts/nut-free: use raw pumpkin seeds instead. Dairy-free: use a vegan parmesan cheese, or omit the cheese and use a dairy-free butter.