Pasta With Roasted Butternut Squash and Sage
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 ounces uncooked penne pasta
- 1⁄2 lb turkey sausage (sweet or hot)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped fine
- 3 garlic cloves, minced
- 3 cups diced butternut squash, cut in 1/2-inch dice (about 1/2 of a medium squash)
- 2 tablespoons fresh sage, cut in thin ribbons
- 1⁄2 cup whole milk
- 1⁄2 cup chicken broth
- 1 tablespoon cornstarch, dissolved in
- 1 tablespoon water
- 1⁄3 cup grated parmesan cheese
- 2 tablespoons balsamic vinegar
directions
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Meanwhile, in a large non-stick skillet over medium heat, cook the turkey sausage until evenly brown. Transfer to a bowl with a slotted spoon.
- In the same skillet, melt butter in olive oil. Sauté onion until soft, 3-4 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add cubed squash and 1 tbsp sage and sauté until all the edges are brown, about 20 minutes. Do not turn too often or it will get mushy.
- Add cooked sausage and cooked pasta to skillet. Add milk, chicken broth and remaining sage. Add cornstarch slurry, and continue cooking until thickened. Add parmesan cheese and balsamic vinegar and stir to combine.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!