Friday, December 15, 2017

Skillet Butternut Squash, Sausage, and Penne Pasta

Skillet Butternut Squash, Sausage, and Penne Pasta
Adapted from Mel’s Kitchen Cafe
Prep time: 20 min / Cook time: 22 min 

1 medium onion, chopped
2 cloves garlic, minced
1 pound chicken sausage, casing removed
Salt & pepper, to taste
4 cups chicken broth
8 oz. ounces penne pasta
3 cups peeled and diced butternut squash
4 cups baby spinach
¼ tsp safe
1 cup shredded mozzarella cheese
Grated Parmesan, for topping
1. In a large nonstick skillet, combine onion, garlic, and sausage; season with salt and pepper. Cook over medium heat until the sausage is cooked through, 5-7 minutes. Plate and set aside.
2. In the same skillet, bring chicken broth and pasta and bring to a boil. Reduce heat to simmer, and cook 8 minutes, stirring occasionally. Stir in squash, simmer 5-7 minutes until squash and pasta are both tender. Squash will break down, and add a creaminess to the sauce. Add more liquid if mixture seems dry.

3. Stir in spinach and sage; cook for 1-2 minutes until spinach wilts. Add sausage and onion back to the skillet; add mozzarella and stir until melted.

4. Remove from heat, cover and let pasta sit for 5-10 minutes. Top with Parmesan cheese, and serve.

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