6 Servings 35 min Cook
1/4 Cup, chopped Scallions
2 Cloves, minced Garlic
16 Oz Sausage
1/2 Tsp Salt
1/4 Tsp Pepper
5 1/2 Cup Chicken Broth
12 Oz Pasta
3 Cup, cubes Squash
3 Cup Spinach
1 Tsp Sage
1 Cup, shredded Mozzarella Cheese
1 Dash Salt
1 Dash Pepper
5 Tbsp Parmesan Cheese
In a large 12-inch nonstick skillet, combine the shallot, garlic, sausage, salt and pepper.
Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes.
Scrape the mixture to a plate and return the skillet back to the heat.
Add the chicken broth and pasta and bring to a boil.
Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together.
Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender.
As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted.
Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes.
Give it a good stir and serve with freshly grated Parmesan cheese, if desired.