Sausage and Mushroom Pasta With Butternut Squash

By jeknudson

Ingredients

• 6 ounces reduced-fat ground pork sausage (such as Jimmy Dean)
• 1 (8-oz.) pkg. sliced fresh cremini mushrooms
• 1 cup chopped yellow onion
• 1 cup 1/4-inch-cubed butternut squash
• 3 tablespoons chopped fresh sage
• 1 1/2 tablespoons chopped garlic
• 1 /3 cup dry white wine
• 8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
• 1 cup unsalted chicken stock
• 3 tablespoons heavy cream
• 1 /2 teaspoon kosher salt, divided
• 1 /2 teaspoon black pepper, divided
• 1 /2 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons unsalted roasted pumpkin seed kernels (pepitas), chopped
• 2 tablespoons pecorino Romano cheese, grated
• 1 teaspoon lemon zest

Preparation

Step 1

Step 1
Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.

Step 2
Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.

Step 3
Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.

Step 4
Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.