Ingredients
6
oz. (2 1/2 cups) uncooked bow tie pasta (farfalle)
12
oz. pork breakfast sausage links, cut into 1-inch pieces
3
tablespoons olive oil
1
medium butternut squash, peeled, cut into 1/2 to 3/4- inch pieces (4 cups)
1/2
cup sliced green onions (1/2-inch pieces)
1
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon dried marjoram leaves
1/4
teaspoon dry mustard
Preparation
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings.
Add 2 tablespoons of the oil to same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.
Add onions; cover and cook 3 to 5 minutes or until squash is fork-tender, stirring occasionally.
Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard and remaining 1 tablespoon oil; mix well. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.
