Penne with Butternut Squash and Chicken Sausage
Prep Time
45 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 8 oz whole-grain penne pasta
  • 2 cups peeled and cubed butternut squash ([q:1/2] inch pieces)
  • 1 Tbsp olive oil
  • 1 cup low-fat milk
  • [q:1/2] tsp dried sage
  • [q:1/2] tsp salt
  • [q:1/4] tsp black pepper
  • 1 Tbsp cornstarch
  • 1 cup grated Parmesan cheese, divided
  • 2 cups chopped pre-cooked chicken sausage links
  • [q:1/2] cup whole pecans
Directions
  1.  Preheat oven to 400°.
  2.  Cook pasta according to package directions. Set aside.
  3.  Toss squash with oil in a medium bowl. Place squash in a roasting pan. Cook for approximately 15 minutes, until a fork easily pierces through squash.
  4.  In a saucepan set over medium heat, heat milk until just boiling. Reduce heat to medium low. Add sage, salt, and pepper. Mix cornstarch with 1 tablespoon of water. Add cornstarch to milk mixture, slowly whisking constantly until mixture thickens. Whisk in [q:1/2] cup of the cheese until sauce is smooth.
  5.  Heat sausage over stove or in microwave. Toss with cooked pasta. Fold sauce into pasta mixture. Divide among 4 plates. Garnish each plate with remaining cheese and pecans. 
Nutrition Info
571 Calories, 27 g Protein, 67 g Carbohydrates, 4 g Fiber, 25 g Total fat (7 g sat), 759 mg Sodium, [nutrition:5] Vitamin A, Phosphorus, [nutrition:4] Vitamin C, Calcium, Magnesium, [nutrition:3] Vitamin B1 (thiamine), B3 (niacin), [nutrition:2] Vitamin B2 (riboflavin), B6, Iron, Potassium, Zinc, [nutrition:1] Vitamin B12, E, K