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Preheat oven to 350 F. Place butternut squash in a baking dish with Sage & Wild Mushroom olive oil, 2 fresh sliced sage leaves, season with Fustini's Garlic Rub and place in the oven for 10 minutes or until cooked through.
In a large skillet heat Single Varietal olive oil over medium-high heat until it simmers then add garlic and shallot, 4 whole leaves of sage and saute for 2 minutes, add mushrooms and saute for 1 minute longer. Finally, add sausage and cook until browned, about 5 minutes. Add a pinch of Garlic Rub seasoning.
Blanch kale in a pot of well-salted boiling water, uncovered, 5 minutes. Drain kale and add to sausage in the skillet and saute, stirring frequently, until tender, about 5 minutes.
Cook pasta as directed. When pasta is done reserve 1 cup of pasta cooking water. Add the pasta cooking water (1 cup) to the sausage skillet, stirring and scraping up any brown bits from the bottom of the skillet. Drain pasta and add to sausage skillet, tossing until combined. Serve pasta in bowls and finish with butternut squash, sliced sage and a tablespoon 0f ricotta cheese.
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