Skillet Butternut Squash, Sausage and Penne Pasta
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.


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)
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
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 or mozzarella cheese
Salt and pepper to taste
Freshly grated Parmesan for serving, if desired