• 18426cb2faa0759d0bde249ac7224e53

Penne With Butternut Squash And Sweet Italian Sausage

Quote Jody "One of my all time favs"

Serves 9people
tbsp olive oil
medium butternut squash, peeled, seeded, and cut into 1 inch cubes
1 1/3
lb sweet Italian sausage, crumbled
tbsp minced garlic
pinch crushed red pepper - optional**
cup dry white wine...a sauvignon blanc works - just ask the grocery store....or Google :)
cup chicken broth
tbsp minced sage
salt and pepper to taste
lb penne pasta
shredded parmesan cheese for garnish
For the sauce,heat a large sauté pan over high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the butternut squash and cook 3-4 minutes, stirring 2 or 3 times, or until browned. Transfer to a small bowl.
Return the pan to medium-high heat and add the sausage. Cook 6-8 minutes, stirring occasionally, until well browned. Stir in the garlic and chile, if desired, and cook another minute until aromatic.
Add the white wine and let simmer 1-2 minutes, stirring all the while and scraping the bottom of the pan to loosen any browned bits. Return the squash to the pan and add the chicken broth and sage.
Bring to a boil and reduce to a simmer. Cover and let simmer, stirring occasionally, until the squash is very tender and the sauce thickens.
Meanwhile, cook the penne according to the package directions. Season the sauce with salt and pepper. When the penne is al dente, drain well and toss with the sauce. Serve topped with shredded parmesan.

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