Living on Cloud Nine: Butternut squash

Goodness, this was delicious! The only time I ever cooked with butternut squash is the delicious Butternut Squash Soup I make in the Fall that is waaay better than Panera. I really am into skillet dishes and finding new ways to use turkey sausage so this recipe was a winner from the start. With a little spinach, double cheeses and whole wheat penne, this hearty dish cannot be best on a crisp Autumn evening.
Yum

The chucks of butternut squash added some creaminess.

What you'll need

Butternut Squash, Sausage and Penne Pasta

Ingredients

½ cup onion, chopped

2 teaspoons minced garlic

1 lb. Italian turkey sausage or chicken sausage (remove casings if links)

½ teaspoon salt

¼ teaspoon black pepper

5-6 cups low sodium chicken broth

1 teaspoon chicken base (optional)

8-12 ounces of penne pasta (I use whole wheat)

3 cups peeled and diced butternut squash

2 cups coarsy cut up baby spinach

1 cup shredded mozzarella cheese

¼ cup grated or finely shredded parmesan cheese

Directions

In a large non-stick skillet, cook the garlic, onion, sausage and salt and pepper. Cook over medium heat until sausage is broken in pieces and no longer pink. Scrape the mixture onto a plate and return skillet to heat. Add the broth (you can use less and reserve some broth for later if cooks down) and pasta and bring to a boil. Cover and simmer for about 7-8 minutes. Stir in squash and simmer another 6 minutes until both squash and pasta are tender. If liquid breaking down too much, add more both here. Stir in Spinach and cook until wilted. Add sausage mixture back in and mix in the mozzarella cheese. Turn off heat and cover skillet and let sit for about 5 minutes. Stir and add parmesan. Enjoy!