Squash Sausage Potato Pasta (Print Version)

# Ingredients:

→ Main Ingredients

01 - 12 ounces sausage links (about 3, casings taken off)
02 - 10 ounces potato dumplings
03 - 1 cup squash puree from butternut

→ Sauce & Aromatics

04 - 1 cup cream
05 - 1/2 cup broth made from chicken
06 - 3 cloves garlic, finely chopped
07 - 2 tablespoons sage leaves, diced
08 - 2 tablespoons fresh thyme sprigs

→ Basics

09 - 1 tablespoon oil from olives
10 - Black pepper and salt as needed

# Instructions:

01 - Take sausage out of casings and cut into pieces. Warm up olive oil in a big deep pan over medium fire. Toss in sausage bits and let them brown for about 4 minutes on one side, then turn and cook another 2 minutes.
02 - Throw your raw dumplings, cream, and chicken broth into the pan with your cooked sausage. Stir everything well and let it come to a bubble over medium heat. Put the lid on and let it simmer for around 5 minutes.
03 - Put in your butternut mash and chopped garlic. Let it bubble on medium heat, then turn it down to low-medium. Mix thoroughly and cook about 3 minutes until dumplings feel soft, garlic smells good, and sauce gets thick enough.
04 - Turn off the heat. Mix in half the sage and thyme you've got. Add salt and pepper if needed. When you're serving, sprinkle the leftover herbs on top.

# Notes:

01 - Make your squash mash ahead of time. You'll have some left that can go in the fridge or freezer for another meal.
02 - Got no fresh thyme? Just use 1/2 teaspoon of dried thyme or 1/4 teaspoon of ground thyme powder instead.
03 - Your sausage might already be salty enough - give it a taste before adding more salt.