Butternut squash pasta with a red pepper kick! Break out our Butternut Squash Cavatappi this fall to excite and please your dinner guests.

Preheat oven to 400ºF. Place butternut squash on a baking tray. Sprinkle with salt, pepper and 1 ½ tsp. oil. Toss well to coat. Place in the oven until softened and golden on the edges, about 20 minutes. Reserve.

Place onions on a baking tray. Sprinkle with salt, pepper and 1 ½ tsp. oil. Toss well to coat. Place in the oven until softened and golden on the edges, about 15 minutes. Reserve.

Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions. Drain and reserve.

Heat a large saucepan over medium heat. Add remaining 1 ½ tsp. oil and the turkey. Season with salt and pepper. Stirring to break up the turkey into small pieces, cook until nicely browned (about 8 minutes).

Add the garlic, sage, fennel and pepper flakes. Cook until aromatic, about 1 minute. Toss in the butternut squash, onions and cavatappi. Stir in lemon juice. Adjust seasoning with salt and pepper, if desired. Divide between bowls and sprinkle with parsley.

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