The star ingredients in this pasta skillet with sausage and peppers is a healthy creamy sauce made with butternut squash.
8ouncessmoked sausageI use Farmer's style, sliced
1bell pepperseeded and sliced
2garlic clovescoarsely chopped
2cups~12 ounces small diced butternut squash
8ounceslinguine pastaany kind, whole wheat, gf, low GI
4fresh parsley sprigschopped
salt + pepper
Heat oil in a large skillet. Brown the sliced sausage on high while stirring occasionally. Add sliced bell pepper and stir fry for a few more minutes until softened. Remove sausage and pepper from skillet and set aside.
Turn heat to medium-low and melt butter in the skillet. Add onion, garlic and butternut squash and cover. Slow cook until the onion is caramelized and squash has softened (about 20 minutes).
Add hot water, pasta, and parsley to the skillet. Season with salt and pepper. Bring to a boil on high, then turn to medium heat and cook pasta uncovered, while stirring often to keep pasta from sticking together. This will also break down the squash to create a creamy sauce.
Once pasta is done (about 10-12 minutes) turn off heat and stir sausage and peppers back into the skillet. Sprinkle with cheese and cover for a few minutes until cheese is melted and everything is heated through.
Stir to mix in the cheese and serve right away.
When reheating, you might need to add a little water to reestablish the creamy sauce.