SAUSAGE AND SQUASH PENNE
I love using frozen cooked winter squash because the hard work-peeling, chopping and cooking-is all done for me. - Jennifer Roberts, South Burlington, Vermont
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.
Nutrition Facts : Calories 468 calories, Fat 26g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 705mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein.
WINTER SQUASH AND SAUSAGE PENNE
If you're tired of stuffing it or putting it in a casserole or you have leftovers, this is a great way to use any winter squash (pumpkin, butternut, acorn). I adapted this recipe from one I found in the Winter '09 issue of *Cooking for 2*. If I'm not using leftovers, to prep the squash, I usually peel, seed and chop it, drizzle it with olive oil and sprinkle it with salt and pepper then roast it in the oven on a foil-lined baking sheet for 30 minutes at 350 degrees. Since you can cook the squash while prepping the other ingredients and sauteeing the sausage, onions and garlic, this only adds about another 10 minutes of prep time.
Provided by Chef Jean Louise
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to the package directions.
- In a large skillet, brown the sausage over medium-high heat. Drain, reserving 2 teaspoons of the drippings, and set aside.
- Reduce heat to medium. In the same skillet, saute the onion and garlic in olive oil and the reserved drippings until the onions just begin to brown.
- Add the wine and bay leaves, bringing the mixture to a boil over medium heat, then turning the heat to medium-low and simmering until reduced by half.
- Stir in the chicken broth, the winter squash, half of the sage, and the cinnamon and nutmeg. Continue to simmer over low heat for 2 or 3 minutes.
- Add the half and half, salt and pepper, and transfer the sauce to a food processor or blender and process until smooth.
- Return sauce to the skillet and stir in the sausage and pasta. Cook and stir over low heat until heated through.
- Before serving, sprinkle with Romano cheese and the remaining sage.
Nutrition Facts : Calories 519.8, Fat 21.1, SaturatedFat 8.2, Cholesterol 44, Sodium 1109.7, Carbohydrate 57.1, Fiber 8, Sugar 3.5, Protein 20
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