Any ground meat would be good here, sausage is essentially ground meat with added spices and/or herbs added, as would crumbled tempeh, firm tofu, or sausage substitute. Farfalle or bow tie pasta, shell pasta, rotini, pastas that can hold this sauce are best here, though I’ve made this with linguine to my great satisfaction…

3 c pasta
1 T vegetable oil
3/4 lb sausage, casings removed if necessary
1 c chopped leek, white and light green parts only; or 1 c chopped onion
1 c grated or diced carrot
2 – 3 garlic cloves, minced
1 c broth
1 – 1 1/2 c winter squash purée
1/2 c white wine, or additional broth
2 T fresh chopped sage, thyme or rosemary, or a combination; or 1 t dried herb
salt and pepper, to taste
fresh, chopped parsley, for garnish
grated Parmesan or Romano cheese, for serving

1. Cook pasta according to package directions or your personal preference.

2. Meanwhile, in a large skillet, heat oil. Add sausage and cook for about three minutes. Add leek and carrot and cook until vegetables have softened and sausage is cooked though, perhaps five more minutes. Add garlic and cook another minute.

3. Add broth, squash purée, wine, fresh herb, salt, and pepper. Bring to the boil, reduce heat and simmer for about 5 minutes, until squash is heated through and the mixture has thickened some.

4. Drain pasta, reserving some cooking water. Add to skillet, or if the skillet doesn’t seem large enough, return pasta to cooking pot and add squash mixture to the pasta. Stir and heat through.
If the dish seems dry, add splashes of reserved cooking water. Serve garnished with fresh parsley and topped with grated cheese.