Winter Squash And Sausage Penne Recipes

SAUSAGE AND SQUASH PENNE

Steps:

• Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm., In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.

WINTER SQUASH, SAUSAGE & FETA BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook the sausage, onions and 1/4 teaspoon pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and onions are tender, breaking up sausage into crumbles; drain., In a large bowl, combine oil, rosemary, salt, Worcestershire sauce, pepper and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture; toss to coat., Transfer to an ungreased shallow roasting pan. Cover and bake 35 minutes. Uncover; bake 10-15 minutes longer or until squash is tender.

CHEESY BUTTERNUT SQUASH PENNE WITH ITALIAN SAUSAGE #RAGU

Steps:

• Preheat oven to 350°.
• In large skillet over medium heat, sauté the onion in the olive oil until transparent (7-10 minutes).
• Add mashed roasted garlic and mix until garlic is incorporated throughout the onions. Turn off heat.
• Add butternut squash, Ragu Roasted Garlic Parmesan Sauce, basil, white pepper, goat cheese, pasta and 1 cup Italian cheeses. Mix well and transfer to 13 x 9" baking dish.
• Wipe out skillet.
• Remove sausage from its casings and cook in skillet over medium - medium high heat until cooked through and crumbly (break up sausage into small pieces as you are cooking). Drain and add to butternut/alfredo mixture.
• Stir the entire mixture well.
• Combine Parmesan Cheese, bread crumbs and butter.
• Sprinkle top of casserole with 1 cup Italian Cheese followed by the cheese/bread crumb mixture.
• Bake until light brown on top and bubbly (30-45 minutes).
• Freezes well before or after cooking.

WINTER SQUASH AND SAUSAGE PENNE

Steps:

• Cook pasta according to the package directions.
• In a large skillet, brown the sausage over medium-high heat. Drain, reserving 2 teaspoons of the drippings, and set aside.
• Reduce heat to medium. In the same skillet, saute the onion and garlic in olive oil and the reserved drippings until the onions just begin to brown.
• Add the wine and bay leaves, bringing the mixture to a boil over medium heat, then turning the heat to medium-low and simmering until reduced by half.
• Stir in the chicken broth, the winter squash, half of the sage, and the cinnamon and nutmeg. Continue to simmer over low heat for 2 or 3 minutes.
• Add the half and half, salt and pepper, and transfer the sauce to a food processor or blender and process until smooth.
• Return sauce to the skillet and stir in the sausage and pasta. Cook and stir over low heat until heated through.
• Before serving, sprinkle with Romano cheese and the remaining sage.