1 c. pumpkin or winter squash (cooked)
1 medium onion
4 cloves garlic
1 bay leaf
2 Tbsp fresh sage
1/8 tsp cinnamon
1/2 tsp nutmeg
1 lb sweet Italian sausage
2 c. broth
1/2 c. evaporated milk
1 lb pasta (or 1 baked spaghetti squash)
Salt & pepper to taste
Parmesan cheese to garnish
Directions
Brown sausage in a pan, then remove from heat. Saute onion & garlic, then add 1 cup of broth with bay leaf & sage. Once the liquid has reduced in volume by half, stir in the squash & additional cup of broth. Bring to a boil, add sausage, evaporated milk, & seasonings, then simmer for 10 minutes.
Cook pasta (or spaghetti squash) and serve with the sauce.
Add salt & pepper to taste & garnish with Parmesan cheese.