one box of penne or cavatelli or whatever kind of short pasta you likecooked according to the package
1/2cupof the pasta cooking water
chopped fresh sage
Preheat the oven to 425. On a sheet pan toss the butternut squash and kale in olive oil and salt and pepper. Roast in oven until crisp is wilted and softened and the butternut squash is cooked through, roughly 30 minutes.
Crumble and brown the Italian sausage in a large saute pan until crispy. Leave in the pan until the pasta is done. When the pasta is cooked, add to the pan with sausage along with two tablespoons of olive oil and the half teaspoon of red pepper flakes. Toss thoroughly and add the half cup of pasta water. If your pan is large enough, add the roasted vegetables to the pan and toss together. if it is not large enough put pasta and sausage in a large bowl and add the roasted vegetables and toss to combine. Add the fresh sage and some Parmesan to finish.