One of my favorite "go to" weeknight fall recipes is Penne with sausage and pumpkin sauce. Tonight I decided to mix it up a little. I found this wonderful acorn squash at our Sunday farmer's market yesterday.
I roasted it up with a generous amount of salt-free garlic & herb seasoning and olive oil for about one hour in a 375 degree F. oven.
I used the salt free garlic and herb seasoning because I wanted a subtle garlic flavor.
The result was delicious:
Ingredients:
1/2 tbs. olive oil
1 lb. hot chicken sausage links, casing removed
1/4 cup dry white wine, divided (optional)*
Flesh of one whole acorn squash (roasted per directions above)
1 cup shredded Parmesan cheese, divided
1/2 cup fat free half and half
1/2 lb. whole wheat or whole grain penne pasta, cooked per package directions
1/2 cup part skim ricotta cheese
1/2 cup vegetable broth
1 tsp. coarse Kosher sea salt
1/8 tsp. white pepper
Fresh chopped sage
*If not using the wine, increase vegetable broth by 1/4 cup and reduce salt by 1/2.
Directions:
Add olive oil to a heavy skillet. Heat over medium heat. Once hot, add in the crumbled chicken sausage. Brown to your liking, about 10 minutes. Deglaze pan with half of the white wine or 1/8 cup of the broth.
Scoop the flesh of the roasted acorn squash out and add to food processor. Add in half of the Parmesan cheese and the half & half. Pulse until combined and smooth.
Cook pasta per package directions.
While pasta is cooking, add the acorn squash puree to the skillet with the browned sausage. Add the remainder of the wine (if using), ricotta, the vegetable broth, salt and white pepper. Mix well. Stir in half of the remaining cheese. Simmer lightly until warmed through.
Toss pasta with sauce. Top with fresh chopped sage.
As always, I'll see you soon!
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