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  • Prep
    10 min
  • Total
    40 min
  • Servings
    4 - 6

Squash and Sausage Penne with Sage

Ingredients

  • 500 mL (2 cups) diced butternut squash
  • 400 g (4 cups) penne
  • 60 mL (1/4 cup) olive oil
  • 1 sweet onion, cut into strips
  • Meat from 4 sausages
  • 1 clove garlic, minced
  • 125 mL (1/2 cup) dry white wine
  • 625 mL (2 ½ cups) 15% cream
  • 60 mL (1/4 cup) fresh sage, minced
  • 375 mL (1 ½ cups) Saputo Italiano 4 Formaggi Shredded Cheese

Directions

  1. Preheat oven to 200 °C (400 °F).
  2. In a saucepan filled with salted water on high heat, blanch the diced squash for 5 minutes or until tender. Boil pasta according to package instructions. In a frying pan over medium heat, brown the onions in the oil for two minutes, stirring. Add the sausage meat and garlic. Sauté while stirring for 5 minutes. Pour in white wine and reduce to half. Add cream and sage. Bring to a boil. In a bowl, coat pasta with sauce. Stir in half the cheese. Transfer to an oven-safe dish and bake on the middle rack for 8 minutes.
  3. Remove from oven and sprinkle with the remaining cheese. Serve.