This skillet dinner has it all - pasta, sausage and squash blended in an easy meal that’s ready in 45 minutes.
oz. (2 1/2 cups) uncooked bow tie pasta (farfalle)
oz. pork breakfast sausage links, cut into 1-inch pieces
tablespoons olive oil
medium butternut squash, peeled, cut into 1/2 to 3/4- inch pieces (4 cups)
cup sliced green onions (1/2-inch pieces)
teaspoon dried marjoram leaves
teaspoon dry mustard
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings.
Add 2 tablespoons of the oil to same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.
Add onions; cover and cook 3 to 5 minutes or until squash is fork-tender, stirring occasionally.
Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard and remaining 1 tablespoon oil; mix well. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
Butternut squash is shaped like a peanut; it has a smooth shell that ranges in color from yellow to tan. The orange-colored flesh is very sweet and rich.
Winter squash come in many varieties, all of which are excellent sources of vitamin A and good sources of dietary fiber.
To make Winter Vegetable Bow ties, omit the sausage. Add 2 cups of chopped cabbage or winter greens such as chard, kale or radicchio to the skillet with the onion. Cook as directed, Just before serving, sprinkle each serving with freshly ground black pepper and freshly grated Romano cheese.
NUTRITION INFORMATION PER SERVING
Serving Size: 2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 3 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.