Tortellini & Sausage with Butternut Squash Sauce
For a bright green pop of color and a peppery counterpoint to the squash's sweetness, try stirring in some chopped fresh arugula or watercress.
Heat oven to 375°. In a large bowl, combine squash, garlic, olive oil, ½ teaspoon of the salt, sage and pepper. Stir until well blended, and transfer to a rimmed baking sheet. Bake for about 40 minutes or until squash is tender, stirring halfway through. Remove peel from garlic.
Transfer squash and garlic to a food processor and pulse until smooth. Add yogurt, broth and remaining ½ teaspoon salt to food processor and pulse until well blended.
Cook pasta according to package directions. Drain and reserve 1 cup pasta water. Cook sausage in a nonstick skillet for 10 minutes. Remove from heat and cut into ½-inch-thick slices. Place pasta and sausage in a large serving bowl and pour sauce over top. Stir until well blended adding pasta water if needed to thin sauce.