Pasta With Roasted Butternut Squash and Sage

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

3. 3

   Meanwhile, in a large non-stick skillet over medium heat, cook the turkey sausage until evenly brown.

4. 4

   Transfer to a bowl with a slotted spoon.

5. 5

   In the same skillet, melt butter in olive oil.

6. 6

   Saute onion until soft, 3-4 minutes.

7. 7

   Add garlic and saute until fragrant, about 1 minute.

8. 8

   Add cubed squash and 1 tbsp sage and saute until all the edges are brown, about 20 minutes.

9. 9

   Do not turn too often or it will get mushy.

10. 10

    Add cooked sausage and cooked pasta to skillet.

11. 11

    Add milk, chicken broth and remaining sage.

12. 12

    Add cornstarch slurry, and continue cooking until thickened.

13. 13

    Add parmesan cheese and balsamic vinegar and stir to combine.

* Per serving · 4 servings · Values may vary.