Ingredients
1 butternut squash, peeled, seeded and diced

12 ounces whole grain Fuseli pasta

1/2 red onion, diced

12 ounces pre-cooked chicken sausage, sliced

1/2 cup dried Montmorency tart cherries

2 tablespoons apple cider vinegar

2 cups broccoli florets

1/3 cup shredded 3-Cheese Parmesan Blend

3 tablespoons extra virgin olive oil

Salt and pepper to taste

Directions (makes 6 servings)

Preheat oven to 425 degrees F. Line baking sheet with parchment paper and arrange butternut squash on baking sheet. Drizzle squash with a tablespoon of olive oil and sprinkle with salt and pepper. Roast in oven for 30 minutes.

Cook pasta according to package directions in pot of salted water. Rinse and drain cooked pasta with cold water.

In skillet, heat a tablespoon of olive oil over medium heat and sauté onions until begins to char and form bits on the bottom of the pan.

Add in chicken sausage and stir with onions to enhance flavor. Stir in Montmorency tart cherries with apple cider vinegar to deglaze pan and add moisture to cherries.

Stir in broccoli and continue to cook until broccoli is bright green in color; remove from heat.

In large bowl, combine pasta with sausage mixture, roasted butternut squash, and a tablespoon of olive oil. Season with salt and pepper to taste. Top pasta with Parmesan cheese blend.

Credit to choosecherries.com