Butternut Squash

1 lb Italian ssg, sweet or spicy
(or moose meat ssg from our previous recipe)

3 T olive oil
1 cup chopped onion
3 T minced garlic
1 T fresh basil chopped
1 T fresh sage chopped
1 1/2 c butter nut squash , peeled, seeded, cut into 1/2 inch squares
1 c white wine
2 1/2 c chx stock
2 T salt
2 T butter
Parmesan or asiago and hot pepper flakes to taste

In a large skillet, start w 1 T olive oil and cook ssg thoroughly . Remove ssg w slotted spoon, and add onion to drippings , cook for a few minutes then add garlic, salt , basil, sage and cook until light brown
Out the cooked ssg back into the skillet .
Add wine and cook for 5 min,
Add squash and 2 cups chx stock and cook for 30 minutes .
Meanwhile cook penne or other pasta.
When squash is done , add cooked pasta to the pan.

Plate and and sprinkle with grated cheese and a drizzle of olive oil.