Penne with Butternut Squash and Chicken Sausage

This content originally appeared on 
tasteforlife.com

Prep Time

45 minutes prep time

Yield

Serves 4

Ingredients

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

Directions

  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

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