Skillet Butternut Squash and Penne Pasta

Name: Skillet Butternut Squash and Penne Pasta
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 6 servings
Ingredients: 1 large shallot; 2 cloves garlic; 1 pound chicken sausage; ½ teaspoon salt; ¼ teaspoon black pepper; 5 ½ 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; 1 cup shredded or cubed fontina or mozzarella cheese; salt and pepper to taste; Freshly grated parmesan for serving

User Reviews

4.5

222 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Skillet Butternut Squash and Penne Pasta

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

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)
½ teaspoon salt
¼ teaspoon black pepper
5 ½ 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

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Instructions

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.

Notes

Sauce: this isn't an overly saucy dish. It really isn't meant to be although it is definitely not dry, in my opinion. It's like a lightly creamy pasta dish with squash and other delicious flavors. If you'd like a little more sauce, add in a bit more liquid as the butternut squash cooks in step #2.
Broth: as the squash cooks down, it will become kind of creamy and thicken the broth that was added in (I'm not talking adding in cups, but another 1/2 cup or so would be good for a little extra). That's where letting the pasta rest for 5-10 minutes before serving will help.

Nutrition Information

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Serving 1 Serving Calories 521kcal (26%) Carbohydrates 59g (20%) Protein 30g (60%) Fat 20g (31%) Saturated Fat 7g (35%) Cholesterol 79mg (26%) Sodium 1227mg (51%) Fiber 4g (16%) Sugar 5g (10%)