Penne with Butternut Squash and Chicken Sausage


Prep Time: 
45 minutes prep time
Number of Servings: 
Serves 4
Recipe Source: 

From the Taste for Life test kitchen

  • 8 oz whole-grain penne pasta
  • 2 c peeled and cubed butternut squash (1/2-inch pieces)
  • 1 Tbsp olive oil
  • 1 c low-fat milk
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp cornstarch
  • 1 c grated Parmesan cheese, divided
  • 2 c chopped pre-cooked chicken sausage links
  • 1/2 c 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 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: 

Per serving: 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