04In a skillet, add a little olive oil and sear the chicken sausages over medium heat on all sides until nicely browned. Remove sausage from the skillet, slice it and add it back into the pan to crisp on all sides.
05To a pot of (salted) boiling water, add in the three cups of orecchiette pasta. Cook as directed on package to al dente. Drain.
06In a large bowl; combine the sausage, pasta and butternut squash.
07Heat a 10 inch skillet on medium or medium-high heat. Place the stick of cold butter into the hot pan, lift pan a bit and swirl the butter. Add in the sage leaves and keep swirling until the butter has completely melted – by this time it should be a deep brown color.
08Pour the brown butter sage sauce over the pasta mixture, toss and season with salt and pepper to taste. Sprinkle toasted walnuts over top and serve immediately!