Ingredients
The following ingredients have 7 Servings
- 1 pound of sausage (either ground or links cut into small pieces)
- 3 cloves of garlic, minced
- pinch of salt
- ~1/4 teaspoon of black pepper
- 4 cups of chicken broth**
- 1/2 cup of white wine or other cooking wine**
- 1/2 cup of cream (I used half and half bc it’s what I had in the house)**
- 12 ounces of pasta (I used penne)
- 1/2 of a butternut squash (~3 1/2 cups diced), diced into cubes
- 2 large handfuls of spinach, roughly chopped
- 1-2 teaspoons (depending on preference) of fresh thyme, de-stemmed
- 6 ounces of cheese (I used mozzarella), cubed
- **If you would prefer, you can omit the cream and/ or white wine and substitute it with an equal amount of more broth
Instruction
- In a large skillet over medium heat, combine the garlic, S&P, and sausage. Cook, stirring frequently, until the sausage is fully cooked. Once done, pour everything in the pan into a seperate bowl and return skillet to the stove.
- Combine the broth, white wine, and cream in the skillet and then add in the pasta. Bring to a boil and then lower to a simmer for about 6 minutes. Add in the squash and continue to simmer for an additional 8-10 minutes until both the pasta and the squash are just barely tender.
- Stir in the thyme and spinach and cook for an additional couple minutes.
- Add the sausage back in and stir in the cheese. Continue to stir until the cheese is mostly melted all the way through.
- Take the skillet off of the heat, cover, and then let sit for about 5 minutes.
- Stir, serve, and ENJOY!!
