Butternut squash and Italian sausage rigatoni with sage, brussels sprouts and balsamic brown butter

Say hello to fall...

Yield: 2 servings

Ingredients:

2 cups butternut squash, peeled, seeded, and small to medium dice

1 cup brussels sprouts, cut into quarters

2 tbsp olive oil

1 ea shallot, peeled, halved and thinly sliced

4-6 garlic cloves, peeled and thinly sliced

1 pinch kosher salt

½- 1 lb loose Italian sausage (if you can only find it in the casing, you can remove the casing)

…