Parsley and freshly grated Parmesan cheese for garnishing, if desired
Instructions:
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise and remove seeds. Brush cut sides of squash with 1 Tablespoon olive oil and season with salt and pepper. Place squash cut sides down on baking sheet and roast until tender (about 30 minutes). Remove from oven and set aside to cool.
Once squash is cooled, spoon out flesh into a medium bowl and discard skins.
While squash cooks, bring a large pot of salted water to a boil. Add pasta and cook until very al dente (about 2 minutes shorter than package directions). Drain and set aside.
Heat 1 Tablespoon of oil in a large skillet over medium-high heat. Add sausage and cooked until browned and cooked through. Remove from skillet and set aside. Slice into rounds or half-rounds once cooled.
Add remaining 1 Tablespoon oil to skillet and add red pepper. Cook until tender (about 5 minutes). Remove from skillet and set aside with sausage.
Add yellow pepper and onion to skillet. Cook until tender (about 5 minutes). Add garlic, thyme and oregano and saute for about 1 minute.
Add squash , stock and about 1 teaspoon salt to skillet and bring to a boil. Reduce heat to low and simmer until thickened (about 15 minutes).
Cool slightly and put squash mixture in blender (vented with a towel over the opening if still too hot). Process until smooth (about 1 minute). Place puree back into large skillet.
Add heavy cream and bring to a simmer over medium heat, whisking occasionally.
Add pasta, sausage & red pepper to sauce and cook for a about 3 minutes, stirring to coat pasta in sauce.
Garnish with parsley and/or Parmesan cheese and serve immediately.
Nutrition Info: Calories 853 Total Fat 34 g Cholesterol 77 mg Sodium 1217 mg Potassium 1145 mg Total Carbohydrate 114 g Dietary Fiber 16 g Sugars 7 g Protein 30 g