Harvest Baked Penne With Sausage

• 2 pounds peeled and cubed butternut squash
• 2 cups chopped yellow onion
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 whole head garlic
• 1 pound sweet Italian sausage
• 8 ounces dried penne pasta
• 1/4 cup oil packed sun-dried tomatoes, slivered
• 1/2 cup chopped walnuts, toasted
• 1/4 cup fresh sage, julienned
• 1 cup creme fraiche
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese

1. Preheat the oven to 450u0b0 F.
2. Toss butternut squash, onion, salt and olive oil together and spread in a single layer on a large rimmed sheet pan. Prick the sausages with a fork, then add to the sheet pan. Slice off the top of the head of garlic, wrap in foil, and add to the sheet pan. Roast for 30-35 min., turning vegetables and sausages once, until browned. Reduce the oven temperature to 375u0b0 F.
3. Cook the pasta in salted, boiling water until al dente, about 10 min. Drain well, reserving 1 cup of the pasta water.
4. Combine cooked pasta, sun-dried tomatoes, walnuts, sage, creme fraiche and reserved pasta water in a large bowl. Add roasted vegetables. Unwrap garlic and squeeze the roasted cloves into the mixture. Halve sausages lengthwise, then chop crosswise into chunky pieces. Add 3/4 cup of the mozzarella cheese to the pasta mixture. Gently mix all of the ingredients together.
5. Spray a 12 in. baking oval with non-stick cooking spray and pour in the pasta mixture. Top with remaining 1/4 cup mozzarella and parmesan. Pasta can be refrigerated, covered, at this point for up to 2 days.
6. Bake 15-20 min., until bubbly and lightly browned on top. If baking from the refrigerator, bake covered for 15-20 min., then uncover and bake an additional 15-20 min.

butternut squash, yellow onion, kosher salt, olive oil, head garlic, sausage, penne pasta, oil, walnuts, fresh sage, creme fraiche, mozzarella cheese, parmesan cheese

Taken from food52.com/recipes/15544-harvest-baked-penne-with-sausage (may not work)