Butternut Squash, Sausage and Bow Ties

Butternut Squash, Sausage and Bow Ties

This skillet dinner has it all - pasta, sausage and squash blended in an easy meal that’s ready in 45 minutes.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

4

(2-cup)

6
oz. (2 1/2 cups) uncooked bow tie pasta (farfalle)
12
oz. pork breakfast sausage links, cut into 1-inch pieces
3
tablespoons olive oil
1
medium butternut squash, peeled, cut into 1/2 to 3/4- inch pieces (4 cups)
1/2
cup sliced green onions (1/2-inch pieces)
1
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon dried marjoram leaves
1/4
teaspoon dry mustard
  1. Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  2. Meanwhile, in 12-inch nonstick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings.
  3. 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.
  4. Add onions; cover and cook 3 to 5 minutes or until squash is fork-tender, stirring occasionally.
  5. 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.
Makes 4 (2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Healthy Hint
Winter squash come in many varieties, all of which are excellent sources of vitamin A and good sources of dietary fiber.
Recipe Variation
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:

1 Serving (2 Cups)
  • Calories 470
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 6g,),
  • Cholesterol 30mg;
  • Sodium 780mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 15g;
Percent Daily Value*:
    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.