I love me a good one pot meal, and this one is probably my favorite. When butternut squash goes on sale in the fall, this is one of the first things I make. The butternut breaks down just a bit and combines with the broth and starches from the pasta to create a silky sauce. It isn't a super saucy dish, but it also isn't dry. Pair this with a salad, some fresh fruit, and maybe crusty bread and you have a great meal!
1 onion, minced
2 cloves garlic, minced
1 pound Italian sausage
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
12-16 oz penne pasta (I always use whole wheat)
1 butternut squash, peeled and diced
3 cups baby spinach, roughly torn or chopped
1 teaspoon dry sage
1 cup shredded mozzarella cheese
Parmesan cheese for serving
1. In a large pot, add sausage, onion, garlic, salt, and pepper. Cook over medium heat, breaking up the meat into small piece, and cook until sausage is cooked through, 5-7 minutes. Scrape the mixture onto a plate and return pot to the stove.
2. Add the chicken broth and pasta and bring to a boil. Reduce heat to a simmer and cook for about 8 minutes, stirring occasionally. Stir in butternut squash and simmer until squash and pasta are almost tender. If it starts to get dry add more broth or water.
3. Add spinach, sage, cheese, and sausage mixture and cook for another minute or two, until spinach is wilted and cheese is melted.
4. Serve in shallow dishes and garnish with fresh Parmesan.
Adapted from Mel's Kitchen Cafe.
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