Butternut Squash Penne

All hail the one skillet meal!  This beauty of a dinner is loaded up with spicy sausage, creamy squash, and perfectly al dente pasta.  The first time I saw this recipe, I knew it had excellent potential.  Unfortunately, it also involved several failed attempts and some incredibly overdone pasta.  But for the sake of my dedicated and incredibly numerous followers (haha), I persevered and figured out how to make this recipe shine.  And oh boy does it shine now.  The little kick of heat from the sausage perfectly balances the sweetness of the squash.  And the sauce is so rich and creamy, thanks to the squash, but it won't clog your arteries and shorten your lifespan, also thanks to the squash.  The flavors are so rich and diverse, you will be hiding the leftovers in the back of the fridge so nobody else can get to them before you (assuming you can manage to save any leftovers)!

Butternut Squash Penne

Number of Servings: 4
Time to Prepare: 40 minutes

• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 pound hot Italian sausage
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 cups chicken broth
• 3-4 cups diced butternut squash
• 6 oz penne pasta
• 2 cups spinach, coarsely chopped
• 1/4 tsp dried sage
• 2 oz mozzarella cheese, cut into 1/4"-1/2" cubes

In a large skillet, combine the shallot, garlic, sausage, salt, and pepper.  Cook over medium heat, breaking up the sausage, until the sausage is cooked through (5-7 minutes).  Scrape the sausage mixture on to a plate and set aside.

Return the skillet to the heat and add the chicken broth and butternut squash.  Bring to a boil.  Reduce heat if needed to keep at a low boil and cook until the squash is fork tender, about 10 minutes.  Add the penne and keep cooking, stirring occasionally to keep the pasta from sticking together, until the pasta is just al dente, about 15 minutes.  As it cooks, use the back of your spoon to smash some of the butternut squash, helping incorporate it into the sauce (but still leaving some chunks).

Stir in the spinach and sage and cook for another minute, until the spinach is wilted.  Add the sausage mixture back to the skillet, along with the cheese, and stir to combine.  Reduce heat to low and cover for 5 minutes to allow the cheese to melt.  Stir and serve.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Shallot, garlic, butternut squash, spinach