Pasta with Sausage, Squash and Sage Brown Butter

The New York Times cooking page never leaves the cook with too much guessing as to what goes into a recipe. The ingredients not mentioned in the name of this dish include olive oil, salt and pepper, and Parmesan cheese. This one took a bit of work with peeling, seeding, and cubing the squash. It also created a lot of dishes to wash. We had a pan to cook the pasta, a colander to drain it, a cutting board, a plate to cool the sausage, our cast iron skillet, and the cheese grater. Not to mention the dishes we ate off of. It did turn out to be a wonderful autumnal meal with a lot of leftovers for lunch.

The full recipe can be found here.