Skillet Butternut Squash, Sausage, & Penne Pasta

Tried this one out tonight and we all thought it was tasty (even Lindy ate the noodles and squash)

From the kitchen of: Katie (via Mel's Kitchen Cafe)

INGREDIENTS

• 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) - I used some mild Italian sausage and it was awesome!

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 5 1/2 cups low-sodium chicken broth

• 12 ounces penne pasta

• 3 cups peeled and diced butternut squash

• 3 cups coarsely chopped fresh baby spinach (I happened to have frozen - so I used about a cup of that)

• 2 large sage leaves, torn into small pieces, or 1/4 teaspoon dried, more or less to taste

• 1 cup (about 4 ounces) shredded or cubed fontina (I don't know what this is...) or mozzarella cheese (I do know what this is)

• Salt and pepper to taste

• Freshly grated Parmesan for serving, if desired

DIRECTIONS

1. In a large 12-inch nonstick skillet (mine is not big enough! Next time I will use my skillet for the meat, and cook the pasta in a pot at the same time - will save a lot of time), 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.

2. 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.

3. 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.

4. 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.

MAKES: