A fun fall dish! Butternut squash and sweet Italian sausage orecchiette with broccoli rabe and Parmigiano Reggiano.

Roasted Butternut Squash Sheet Pan Lasagna topped with crispy pancetta, mozzarella, creamy stracchino cheese and breadcrumbs.

These homemade butternut squash mezzaluna are filled with roasted butternut squash and Parmigiano Reggiano, then tossed in nutty brown butter with crispy sage leaves. Finished with crushed hazelnuts and a drizzle of balsamic glaze, this handmade pasta brings together sweet roasted squash, rich butter, and earthy fall flavors.

Difficulty Level: Moderate Total Time: 1 hour Serving Size: 2-4 servings Ingredients: 1/2 lb. fresh trenette or any other long pasta 18 oz. butternut squash, cubed 1 shallot, halved 1 bulb garlic 2 tbsp. extra virgin olive oil 1/2 cup chicken or vegetable stock 1/4 cup Parmigiano Reggiano, finely grated 1/3 cup heavy cream 2 tbsp. unsalted butter 10 sage leaves 1/2 cup stracciatella Salt & pepper to taste Directions: Preheat oven to 375°F. Place the butternut squash cubes, sh