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Penne Pasta with Sausage, Butternut Squash & Chard

eatingwell.com
serves 6
Ingredients
  • 8 ounces penne (rigatoni and fusilli work well also)
  • 2 cups diced butternut squash (1/2-inch)
  • 4 cups lightly packed chopped chard
  • 1 cup diced sausage
  • ½ cup finely chopped shallot
  • 2 tablespoons butter 
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • 1 cup freshly grated pecorino cheese, plus more for serving
  • ½ teaspoon salt
  • Pinch of freshly grated nutmeg
  • Crushed red pepper flakes for garnish
​
Picture
Preparation
  • Step 1  Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.
  • Step 2  Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.
  • Step 3  Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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