Skillet Butternut Squash, Sausage, and Penne

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sausage

  Beef, pork, chicken, skinless, smoked

  16 oz or 454g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken broth

  Soup, canned, ready-to-serve

  5 ½ cup or 1.32kg

• Whole wheat pasta

  Dry

  12 oz or 340g

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Spinach

  Raw

  3 cup or 90g

• Sage

  Spices, ground

  1 tsp or 0.7g

• Mozzarella cheese

  Whole milk

  1 cup, shredded or 112g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Grated

  5 tbsp or 25g

Directions

1. In a large 12-inch nonstick skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
2. Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
3. Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
4. Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired. Enjoy!

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