Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 medium butternut squash, peeled, seeded & cut into 1-inch cubes
  • 1 1/3 pounds sage Italian sausage
  • 2 tablespoons minced garlic
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 pound penne pasta
  • shredded parmesan cheese as desired

Instruction

  • Heat a large pan over high heat and add the olive oil. Swirl the pan to coat the bottom before adding cubed squash.
  • Cook the squash 3-4 minutes stirring occasionally until browned. Transfer to a bowl.
  • Lower heat to medium-high and add sausage. Cook 7-8 minutes until well cooked, breaking up until crumbled.
  • Stir in the garlic and cook 1 minute.
  • Add white wine and stir constantly, scraping bottom of pan to loosen browned sausage.
  • Simmer 1-2 minutes and return squash to pan.
  • Add chicken broth. Heat to a boil then reduce heat to simmer.
  • Cook about 15 minutes or until squash is very tender.
  • While sauce is cooking prepare penne according to box instructions.
  • When pasta is finished toss with sauce mixture and garnish with Parmesan cheese.