Penne Pasta with Sausage, Butternut Squash & Chard

Penne Pasta with Sausage, Butternut Squash & Chard

1 Review
From: EatingWell Magazine, October 2019

Get dinner on the table even faster by using precubed butternut squash in this creamy pasta recipe. Found in the produce section of large grocery stores, the cut butternut is a little bigger than you need here, so you will have to do some chopping—but the peeling and gutting has been done for you. That means this easy healthy dinner takes just 35 minutes to prep. Score!

Ingredients 6 servings

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  • 8 ounces whole-wheat penne
  • 2 cups diced butternut squash ( ½-inch)
  • 4 cups lightly packed chopped chard
  • 1 cup diced smoked sausage
  • ½ cup finely chopped shallot
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • 1 cup freshly grated pecorino cheese, plus more for serving
  • ½ teaspoon salt
  • Pinch of freshly grated nutmeg
  • Crushed red pepper flakes for garnish


  • Prep

  • Ready In

  1. Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.
  2. Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.
  3. Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 340 calories; 13 g fat(7 g sat); 6 g fiber; 42 g carbohydrates; 13 g protein; 22 mcg folate; 35 mg cholesterol; 7 g sugars; 0 g added sugars; 6,188 IU vitamin A; 11 mg vitamin C; 145 mg calcium; 3 mg iron; 678 mg sodium; 429 mg potassium
  • Nutrition Bonus: Vitamin A (124% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 fat, ½ high-fat protein, ½ vegetable, ½ milk

Reviews 1

October 01, 2019
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By: Sheree Fortney
Had to make some substitutions to use what was in the pantry/fridge: kale blend instead of just chard, whole wheat elbow mac instead of penne, romano/asiago/parm blend instead of the one called for. This was a DELICIOUS meal. Next time I will increase the kale blend as well as the sausage; both by half, at least. Yummy!!
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