1 hour 15 minutes
Here's What You'll Need
butternut squash, olive oil, salt, pepper, garlic powder, cinnamon, chorizo, red onion, canola oil, sage, mascarpone cheese, parmesan cheese, linguine
Preheat oven to 375F. Combine squash with oil, salt, pepper, garlic, and cinnamon. Toss and place on baking sheet. Roast for 30-35 minutes, tossing once halfway through cook time.
While squash is cooking, heat olive oil in a large pan. Add sausage, cook 3-5 minutes, until cooked through. Use a slotted spoon to remove chorizo and place in a bowl.
In the same skillet, add the sliced red onion. Sauté over medium-high heat for 5-7 minutes, until the onions are tender.
Bring a large pot of water to a boil. Add salt, then add linguine and cook until al dente. Before draining reserve about ½ cup of the pasta water.
Heat canola oil in a small skillet. When very hot, add sage leaves, but cook for only a few seconds! Remove and place in a paper-towel lined bowl. Season with a little kosher salt and set aside.
Combine cooked pasta, chorizo, red onion, butternut squash, chopped sage, and mascarpone cheese, and parmesan, toss. Add pasta water until sauce has reached your desired consistency.