Fresh Sage Penne Toss with Ground Turkey and Butternut Squash

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

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.