|Recipe from: melskitchencafe|
Image Credit: Mel
Skillet Butternut Squash, Sausage and Penne Pasta
“Yep, that’s right. This creamy, divine butternut squash and penne pasta is made start to finish in one skillet.” Mel
1 large shallot (or 1/4 cup minced yellow or white onion)
2 cloves garlic, finely minced or pressed
1 pound chicken sausage (if links, remove the casing)
1/2 teaspoon salt
1/4 teaspoon black pepper
5 1/2 cups low-sodium chicken broth
12 ounces penne pasta
3 cups peeled and diced butternut squash
3 cups coarsely chopped fresh baby spinach
2 large sage leaves, torn into small pieces, or 1/4 teaspoon dried, more or less to taste
1 cup (about 4 ounces) shredded or cubed fontina or mozzarella cheese
Salt and pepper to taste
Freshly grated Parmesan for serving, if desired
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.
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...
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