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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
Ingredients:
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
Directions:
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...
Read
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