Fresh Sage Penne Toss with Ground Turkey and Butternut Squash

Name: Fresh Sage Penne Toss with Ground Turkey and Butternut Squash Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 lb of Ground Turkey (you can substitute ground veal); 12 oz. Whole Wheat Penne or Fusilli; 3 tbsp of olive oil; 1/2 of a medium onion; 2 garlic cloves; 2 tsp. fresh sage leaves finely minced; 2 cups of fresh butternut squash cut into .5 inch peices; 1/4 c. water; 1/3 c. parmesan cheese; 1/4 tsp. salt; 1/4 tsp. black pepper

(1)

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 lb of Ground Turkey (you can substitute ground veal)12 oz. Whole Wheat Penne or Fusilli3 tbsp of olive oil 1/2 of a medium onion2 garlic cloves2 tsp. fresh sage leaves, finely minced2 cups of fresh butternut squash cut into .5 inch peices1/4 c. water1/3 c. parmesan cheese1/4 tsp. salt1/4 tsp. black pepper

Directions

Heat salted water to a boil, add pasta and prepare as directed. While waiting, heat a skillet with 2 tsp. of oil on medium heat add ground turkey, onion, garlic, salt and pepper, cook turkey thoroughly and tranfer mixture into a bowl. In the same skillet add remaining olive oil but reduce heat to medium; stir in butternut squash and water. Cover and cook for 10 minutes or until squash is tender. When squash is tender stir in ground turkey mixture. Drain pasta saving 1/4 cup of pasta cooking water and return to pot. Stir in mixture from skillet, Parmesan and reserved cooking water and toss. Serves six.

Number of Servings: 6

Recipe submitted by SparkPeople user CHANDRAHAYES.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 364.6
Total Fat: 11.3 g
Cholesterol: 57.7 mg
Sodium: 162.6 mg
Total Carbs: 49.7 g
Dietary Fiber: 8.3 g
Protein: 24.8 g

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Member Reviews

CD7152541
I used coconut oil instead of olive for cooking and I didn't see where to add the sage so I kind of "crispied" it up before adding the butternut squash and garnished with a bit more "crispied" sage at the end. I also drizzled in a bit of olive oil at the end. It was very good! - 1/22/12