Penne with Butternut Squash and Chicken Sausage

A bowl of penne with butternut squash and chicken sausage, garnished with sage
Prep Time: 
45 minutes prep time
Number of Servings: 
Serves 4


  • 8 oz whole-grain penne pasta
  • 2 cups peeled and cubed butternut squash (12 inch pieces)
  • 1 Tbsp olive oil
  • 1 cup low-fat milk
  • 12 tsp dried sage
  • 12 tsp salt
  • 14 tsp black pepper
  • 1 Tbsp cornstarch
  • 1 cup grated Parmesan cheese, divided
  • 2 cups chopped pre-cooked chicken sausage links
  • 12 cup whole pecans


  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 12 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, ★★★★★ Vitamin A, Phosphorus, ★★★★ Vitamin C, Calcium, Magnesium, ★★★ Vitamin B1 (thiamine), B3 (niacin), ★★ Vitamin B2 (riboflavin), B6, Iron, Potassium, Zinc, Vitamin B12, E, K


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