1/2handfulMozarellaor monterey jack or something else melty. I used some old homemade mozarella
Set a large pot of water over high heat to start it boiling. Meanwhile, chop the neck of the tromboncino squash into cubes about the same size as your pasta.
Heat a very large skillet over medium-high heat, with a drizzle or two of olive oil in it. Add the tromboncino, and cook until it just begins to soften, stirring frequently. Meanwhile, cook the pasta once the water boils.
Add the sausage to the squash skillet. If using bulk sausage rather than links (I usually do), move the squash away from one side, so you can make sure the sausage makes good contact with the bottom of the pan so it can brown nicely. Keep stirring the squash, but avoid breaking the sausage up too much. Flip it to make sure it cooks.
Meanwhile, cut thick stems out of the greens, and chop them into approximately 1″ lengths. Shortly before the sausage is finished, add the greens so they can cook down a bit, and turn bright green.
When the pasta is finished, drain it. Stir in the contents of the skillet, as well as the cheeses. Serve hot immediately, and/or eat the leftovers cold.