Roast Squash, Sausage & Sage Pasta

INGREDIENTS

• 1 Dunnes Stores Butternut Squash, peeled, deseeded and cut into 1cm slices
• 1-2 tbsp olive oil
• 250g Dunnes Stores Irish Pork Sausage Meat
• 2 sage sprigs, leaves picked
• 1-2 sprigs thyme, leaves picked
• 50g Dunnes Stores Baking at Home Pine Nuts
• ½ tsp chilli flakes
• 250ml chicken stock
• 100g butter
• 500g Dunnes Stores Fresh Lasagne Sheets Egg Pasta
• Extra virgin olive oil, to serve
• 50g Parmigiano Reggiano, grated, plus extra to serve
• Sea salt & freshly ground black pepper

METHOD

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Place the chopped squash on a large baking sheet with half of the sage leaves and 1 tbsp of olive oil. Season generously with sea salt and ground black pepper. Roast in the oven for 20 minutes.
3. Heat a large frying pan over high heat until hot, then reduce the heat. Add the remaining olive oil, then add the sausage meat. Cook for a few minutes, then add the rest of the sage leaves, pine nuts and ½ tsp chilli flakes. Then add a knob of butter, allow to melt and brown slowly.
4. Cut the lasagne sheets lengthways into wide strips and add to the pan with the sausage. Finally, add the chicken stock, roast squash and parmesan and toss until well combined.
5. Serve the pasta hot onto warmed plates and drizzle generously with the best quality extra virgin olive oil you have to hand, add a last seasoning of sea salt, black pepper and parmesan.