Orecchiette with roasted squash, parmesan, kale and sausage | Olymel

Ingredients

• 6 mild italian sausages, skin removed and roughly crumbled
• 1 litre (4 cups) butternut squash, diced
• 30 ml (2 tablespoons) olive oil
• 375 g (¾ lb.) orecchiette
• 500 ml (2 cups) kale, removed from stalks and torn into pieces
• 2 shallots, finely chopped
• 10 ml (2 teaspoons) fennel seed
• 250 ml (1 cup) white wine
• 190 ml (¾ cup) 15% cooking cream
• 125 ml (½ cup) pasta cooking water
• 190 ml (¾ cup) fresh parmesan, grated
• 30 ml (2 tablespoons) fresh sage, finely chopped
• 2 garlic cloves, finely chopped
• Salt and freshly ground pepper to taste