1packageal fresco Sweet Apple Chicken Sausagesliced
½cuphalf & half (or milk)
½cupshredded Italian cheese blend
Preheat the oven to 425. Line a medium sheet pan with foil. Toss together butternut squash, oil, and about 1/4 teaspoon sea salt. Roast for 20-25 minutes or until the butternut squash is tender and browned in spots. Set aside.
Meanwhile, make pasta. Bring water to a boil. Add 1/2 teaspoon sea salt and cook pasta according to package directions. When pasta is finished, drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken sausage and cook until browned, about 3-5 minutes.
Reduce heat to medium-low. Add cooked butternut squash and rigatoni to the pan, and stir to combine. Add half and half and cheese, and toss together until everything is coated and saucy.
Serve hot & enjoy!
If you prefer to cook butternut squash in the same pan as the pasta, see instructions above.