Farfalle With Spicy Sausage And Butternut Squash

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3 tablespoons extra-virgin olive oil

3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)


1 onion, diced

1 pound hot Italian sausage, casings removed

12 ounces farfalle

1/2 cup freshly ground Pecorino Romano

1 tablespoon chopped flat-leaf parsley

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