This is a good fall meal, savory and satisfying. Try sausage from Bostrom's Farm in Greenfield or Not Your Ordinary Farm in Guilford, Vermont (available at the Greenfield Farmers Coop on High St). Leeks, garlic, and squash grown locally are plentiful right now. I still have fresh sage growing in my garden--it's pretty cold hardy. I use cream from Mapleline Farms in Hadley. For a lighter version of this sauce, you could reduce or omit the cream and add some more milk.
1 lb dry pasta such as linguine
5 medium leeks, white part only, sliced in thin rounds
5-6 cloves garlic, minced
1 lb chorizo or spicy Italian sausage, casings removed
3 cups cooked and mashed winter squash
¾ cup heavy cream
1 cup milk, plus more as desired
salt and pepper to taste
2 tsp minced fresh sage leaves
1-2 tsp lemon juice
Heat a pot of water and cook the pasta. While the water heats and the pasta cooks, prepare the sauce.
Heat a large skillet, then start to brown the sausage, breaking it up as it cooks. When it starts to release some fat, add the leeks and garlic and cook until tender. Stir in the winter squash and lower heat to medium. Stir in the cream and milk. If desired, add more milk for a thinner sauce. Add salt, pepper, sage and lemon juice and stir well. Serve over or tossed with pasta.