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, less/reduced sodium

  6 cup or 1.44kg

• 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

  Part skim milk

  1 cup, shredded or 112g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  5 tbsp or 25g

Directions

1. In a large 12-inch nonstick skillet, combine the scallions, garlic, sausage, salt, and pepper. Cook over medium heat, breaking up the sausage into small pieces, until cooked through, about 5-7 minutes. Transfer the mixture to a plate and return the skillet to the heat.
2. Add the chicken broth and pasta to the skillet and bring to a boil. Reduce the heat to a simmer and cook for about 8 minutes, stirring often to prevent sticking. Stir in the squash and continue to simmer for 5-7 minutes until both the squash and pasta are tender. Add more liquid if the mixture seems dry.
3. Stir in the spinach and sage, cooking for 1-2 minutes until the spinach is wilted. Return the sausage mixture to the skillet and stir in the mozzarella cheese. Season with salt and pepper to taste.
4. Remove from heat, cover the skillet with a lid or foil, and let the pasta sit for 5-10 minutes. Stir well and serve with freshly grated Parmesan cheese, if desired.

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