Pumpkin Penne Bake

OK friends, this one is a little time consuming. It isn’t difficult… just has a few steps. But trust me – this is sooooo worth it! I was eating the sauce with a spoon before I put it together. I couldn’t stop myself. The sauce is velvety, smooth, and comforting. Oh… and pretty darn yummy! I will be making this again very soon. And I may not share it next time

Pumpkin Penne Bake

Ingredients:

• 1 12-oz packages Al Fresco All Natural Chicken Sausage with Apples, casings removed (you can substitute with your favorite sweet sausage but this particular sausage really takes this recipe over the top)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 shallots, chopped
• 3 cloves garlic, minced
• 2 cups chicken stock
• 2 15-oz cans pumpkin (not pie mix)
• 2 tablespoons finely shopped fresh sage
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne
• 1 cup heavy cream
• 1/4 cup dry sherry, optional (not cooking sherry)
• 2 cups roasted butternut squash (see below)
• 5-oz package baby spinach leaves
• 12 -oz box Barillo Plus Penne, cooked and drained (you can substitute regular penne, ziti, or twists)
• 1 cup grated Parmesan cheese
• 2 cups shredded Mozzerella

Before you begin this recipe, roast the butternut squash. I roasted it the day before and stored in the refrigerator overnight.

To roast squash: Cut squash into bite-size cubes and coat with 1 tablespoon extra-virgin olive oil. Spread out on a foil lined baking sheet. Sprinkle with a light dusting of garlic powder, salt, and black pepper. Bake in oven preheated to 400 degrees for 20 minutes or until fork tender. Try not to eat it all so you have it for the pasta dish. Actually, you should probably make four cups so you can eat two and have two for the pasta. Yummmmmmm!

For the Pumpkin Penne Bake:

Preheat oven to 375 degrees. Spray a lasagna pan with non-stick cooking spray. Set aside.

Remove casings from sausage and cut into 1/2 inch slices. Heat a large pot or Dutch oven over medium-high heat. Add butter and oil. Cook the sausage, stirring frequently, until sausage browns. Remove the sausage with a slotted spoon and set aside. (NOTE: The sausage I use is already cooked through so I only need to brown it. If you use a sausage that is not cooked, make sure it is cooked through before removing from the pan.)

If the pan is dry, add 1 tablespoon olive oil to coat the bottom of the pan. Add the shallots and cook for three minutes, stirring frequently so they don’t burn. (If temperature gets to hot, turn it down a little.) Stir in the garlic and cook one more minute.

Add the stock, pumpkin, sage, parsley, salt, pepper, nutmeg, and cayenne. Simmer for three to four minutes. Stir in the cream and the sherry. Simmer 1 minute. Add the sausage, roasted squash, spinach, pasta, and Parmesan and stir to combine. Transfer to prepared baking dish. Top with Mozzarella.

Bake for 30 minutes or until cheese is melted and edges are beginning to brown.

Spoon a big ‘ol helping onto your serving dish and top with additional Parmesan cheese and freshly chopped parsley if desired.

Take a big bite.

Smile.

Try not to moan.

Sweetest Blessings,
LeAnn