Ingredients

The following ingredients have 6 Servings
  • 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 shredded or cubed fontina or mozzarella cheese
  • Salt and pepper to taste
  • Freshly grated Parmesan for serving (if desired)

Instruction

  • 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, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
  • Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
  • Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.