Begin making this Butternut Squash Sage Pesto go ahead and preheat the oven to 425 degrees. Peel and cube your butternut squash. Make sure to remove the seeds and guts at the base of the squash as well.
Take 1.5 cups of butternut squash and mix with 4 cloves of minced garlic, salt, pepper, and olive oil to coat. Spread out on a sheet pan and bake for 25 minutes.
Let the butternut squash cool a little before adding 1.5 cups to the blender to make the pesto. Additionally add 1/4 cup of fresh sage, 1/4 cup of fresh parsley, 1/4 cup of olive oil, 2 tsp of salt, 2 tsp of pepper, and 1 tsp of allspice.
Blend the pesto sauce until smooth. You may need to stop and mix but the butternut as it tends to stick to the sides of the blender. If you need to add a little more oil you can, the sauce is thick but will thin out a little with the pasta water.
Bring a pot of salted water to a boil and cook your pasta based on your preference. Make sure to save a cup of pasta water once it's cooked.
Start your large sauté pan over medium heat, once heated add 2 tbsp of olive oil, 3 cloves minced garlic, 1/2 of a chopped yellow onion, salt, and pepper. Let cook until translucent and add in the uncased Italian sausage.
Cook until sausage is fully cooked and browned. Slowly add in the Butternut Squash Sage Pesto and pasta. Mix well and pour in 1/4 cup of pasta water at a time until you get your desired thickness. Garnish with parmesan cheese and enjoy!