This is a hearty but healthy dish for those cold winter nights. The richness of flavor allows for some lighter ingredient substitutions. You can use less sausage because the mushrooms are an excellent stand in for meat and the herbs add a pop of fresh flavor. Butternut squash is a nutrient powerhouse providing a good dose of vitamin A and C, potassium, magnesium and beta-carotene. I lightened this dish with evaporated fat free milk instead of cream and since turkey sausage has tons of flavor with less saturated fat, it’s a perfect swap for it’s meat -based cousin.
Sausage, Mushroom and Butternut Squash with Ribbon Noodles
8 ounces turkey sausage
1 16 ounce package sliced fresh cremini mushrooms
1 cup chopped yellow onion
1 cup 1/4-inch-cubed butternut squash
3 tablespoons fresh sage
1 1/2 tablespoons chopped garlic
1/3 cup dry white wine
8 ounces pappardelle noodles
1 cup unsalted chicken stock
3 tablespoon evaporated fat free milk
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1.2 cup finely chopped fresh parsley
2 tablespoons pecorino Romano cheese, grated
1 teaspoon lemon zest
Cook sausage, mushrooms, onion, squash, sage and garlic in a large skillet over medium-high heat. Add turkey sausage and cook through for approximately 8 to 9 minutes. Add wine and cook for 1 to 2 minutes, or until wine is mostly absorbed.
Boil water in a large pot and add pasta. Cook pasta for about 6 minutes, or to desired degree of doneness. Drain.
Stir stock into sauce and bring to a boil. Reduce heat to medium and cook for 1 minute. Stir in pasta, evaporated milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 1 to 2 minutes.
Stir together parsley, cheese, zest, remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt in a small bowl. Divide pasta among 4 bowls and sprinkle with parsley mixture.
Recipe adapted from Cooking Light