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Butternut Squash and Sausage Pasta
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1/2 lb | lasagna broken noodles |
2 tablespoons | olive oil |
1 onion cut into rounds | |
2 cloves | garlic |
1 lbs | Italian sausage, remove casing and crumble |
3 cups | cubes winter squash |
2 tablespoons | fresh Rosemary, chopped |
1 cup | low sodium chicken broth |
1 teaspoon | cornstarch |
Salt | |
pepper to taste |
Cook pasta in salted water. Heat oil in skillet over med high hear. Add sausage, onion and garlic. Sauté 5 minutes. Add squash and Rosemary, sauté another 5 minutes - stirring often. Add chicken broth, cover and cook 5 minutes. Remove cover and cook until squash is tender and broth is reduced to about half. In small glass, combine cornstartch and 1 tablespoon water. stir into pan until thickened, about 2 minutes. Add pasta, toss and serve.
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