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Squash, sausage and mushroom sauce


200g squash, in cubes 200g your favorite mushrooms, fresh (if dry use 50g)
200g mascarpone
300g Italian Sausage
200ml white wine
2 shallots, chopped
1 garlic clove, chopped
A handful of walnuts
4 tbsp olive oil
Pinch of nutmeg
1 tea spoon of black pepper
Salt to taste
Truffle oil (optional)

In a big pan, fry the garlic and the shallots in olive oil. When is brown add the squash, nutmeg, black pepper and the wine. Cook medium heat for about ten minutes with the lid or until the squash is soft, then you add the mascarpone. Squish everything using a fork or you can even use an immersion blender if you prefer smoother.
In another pan, sauté the sausages without casing with the mushrooms. When is all cooked mix with the squash sauce and serve with pasta.

You can also serve with rigatoni, then after you mix with the pasta add a lot of cheese on top and bake it.

For making it vegetarian, substitute the sausages for broccoli and spinach!