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

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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.