Mezzi Rigatoni with Sausage and Butternut Squash Sauce

2 shallots or 1 medium onion, minced

2 T. olive oil

2 cloves garlic, minced

4 sage leaves


1 butternut squash

1 3/4 cup chicken broth

1 lb. sausage, cut into small pieces

1 cup greens (wild greens, broccoli rape, swiss chard or kale)

a couple of tablespoons of olive oil for sautéeing the greens

1 clove garlic

salt, pepper, red pepper flakes


1 lb. mezzi rigatoni or other sturdy-shaped pasta


grated parmesan cheese.


Cut the butternut squash in half and smear the cut ends with olive oil. Place on a cookie sheet and bake at 350 degrees for one hour or until the flesh is soft enough to scoop. You will need about 2 cups of the butternut squash. Depending on the size of the squash, it may be half of the squash, or more, or less.


Sauté the shallots and garlic in the olive oil until limp. Add the sage leaves and cook for another minute or two. Remove three of the sage leaves, but leave one of them with the shallots.


Place the shallots mixture (and one of the sage leaves) and the 2 cups squash to a blender or food processor. Pour in the chicken broth and blend everything until smooth. Season with salt and pepper to taste.


Sauté the sausage pieces until browned, then drain any grease.


Cook the greens in water until wilted. Drain, then sauté the garlic in the olive oil until softened, add the greens and season with salt and pepper.


Cook the pasta until al dente, then mix with the sausage, the greens and the butternut squash sauce. (If the butternut squash sauce has thickened too much, add some hot water or chicken broth to thin it a bit. If it has cooled while you've been preparing the other ingredients, then place it in the microwave to reheat before mixing it with the pasta.)


Serve with grated parmesan cheese.