Sausage and Mushroom Pasta with Butternut Squash

Ingredients

6 ounces reduced-fat ground pork sausage

1 (8-oz.) pkg. sliced fresh cremini mushrooms

1 cup chopped yellow onion

1 cup 1/4-inch-cubed butternut squash

3 tablespoons chopped fresh sage

1 1/2 tablespoons chopped garlic

1/3 cup dry white wine

8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips

1 cup unsalted chicken stock

3 tablespoons heavy cream

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/2 cup finely chopped fresh flat-leaf parsley

3 tablespoons unsalted roasted pumpkin seed kernels (pepitas), chopped

2 tablespoons pecorino Romano cheese, grated

1 teaspoon lemon zest

Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.

Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.

Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.

Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.