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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.

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Prep Time 45 min
Total Time 45 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups

Calories: 470
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 6g, 6% ),
Cholesterol: 30mg; 30%;
Sodium: 780mg; 780%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 220%;
Vitamin C: 40%;
Calcium: 10%;
Iron: 20%;

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.

REVIEWS & COMMENTS

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Posted 2/10/2013 8:41:54 PM REPORT ABUSE jenny4h said:

Rating:

This was an easy recipe to make. I didn't have very much drippings from the sausage, so I left those in the pan and obmitted the two tablespoons of olive oil for the squash. I probably cooked the squash a couple minutes longer since it was still hard. It didn't have much of a sauce, so I sprinkled a little grated parmesan at the end. Not bad for a squash recipe--the squash didn't get too mushy which was nice. The sausage added a surprisingly good flavor.

This reply was: Helpful Inspiring

Posted 1/13/2012 10:48:43 AM REPORT ABUSE camerakid said:

Rating:

I made this dish a couple of months ago, when butternut squash was in season. I thought it was a good combination of flavors. I did replace the sausage w/ vegetarian sausage since I was making it for a vegetarian. Still good taste! I did have to cook the dish a bit longer than stated on the recipe, since the squash wasn't done enough. All in all, this will be one of my autumn dishes to make!

This reply was: Helpful Inspiring