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2011-10-07Penne with Sausage, Butternut Squash, and Kale: Home Style Shredded Mozzarella, Butternut Squash, Olive Oil (Extra Virgin), Italian Sausage , Garlic, Kale Stems, Chicken Stock, Tomato Sauce, Penne Pasta
Penne with Sausage, Butternut Squash, and Kale featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Penne with Sausage, Butternut Squash, and Kale

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  • 8 oz. Home Style Shredded Mozzarella
  • 1 lb. Butternut Squash, peeled
  • 2 tbs Olive Oil (Extra Virgin)
  • 8 oz. Italian Sausage , casing removed
  • 2 cloves Garlic, minced
  • 1 bunch of Kale Stems, chopped fine
  • 1 1/2 cup Chicken Stock
  • 1 1/2 cup Tomato Sauce
  • 12 oz. Penne Pasta, cook as directed


Turn oven to broil.

  1. Sauté squash, seasoned with salt and pepper, in olive oil on medium heat in a large skillet until browned and tender, about 12 minutes. Remove from pan.
  2. Add sausage to pan, crumbling as you add. Cook on medium heat until browned, about 5 minutes.
  3. Add garlic and kale and cook for 5 minutes, stirring occasionally.
  4. Add stock, tomato sauce, cooked squash, and bring to a simmer. Reduce heat to low and cook for 5 minutes to soften kale. Season with salt and pepper.
  5. Add sauce mixture to pasta in a 13x9-inch baking dish. Top with mozzarella and broil for 3–5 minutes until cheese is bubbly.


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