Sausage and Butternut Squash Pasta with Ricotta

cut squash in half crosswise and peel

cut into slices, then into strips, finally into cubes

mince the garlic

remove casings from sausages, cut into smaller pieces

heat oil over medium, add squash

cook for 5 minutes

meanwhile, cook penne al dente in salted water

add sausages, cook until browned

add garlic, salt, pepper, chili  flakes and Italian seasoning, cook for 2 minutes

stir in red pesto

scoop up 1 cup cooking water, add 1/4 to the skillet, simmer until pasta is ready

drain the pasta

stir in ricotta and pumpkin seeds

add pasta  and cooking water

top with chili flakes, black pepper and pumpkin seeds