Adapted from fiveoclockfood.blogspot.com
1 acorn squash, quartered and seeds removed
4 links sweet/mild Italian sausage, casings removed
1 medium onion, chopped
2 cloves garlic, finely minced
¼ c. of white wine (could substitute water)
2 c. chicken or vegetable stock
1 bag arugula, chopped
3 c. penne pasta
2 T. parsley, finely chopped for garnish (optional)
grated Parmesan for garnish (optional)
Salt and pepper
Preheat oven to 375F; place quartered acorn squash on foil lined baking sheet, drizzle with olive oil and season with salt and pepper. Place in oven and roast 35 – 45 minutes or until fork tender, remove from oven and allow to cool. When cool remove skin from squash and cut into 1/2 inch cubes.
In a large pot bring water to boil and add penne pasta, cook to al dente. In a sauté pan over medium high heat, add 2 tbsp olive oil, and add sausage to sauté pan using a spatula break up sausage into smaller pieces while browning. Sauté for 10 – 12 minutes or until sausage is cooked through. Remove sausage from pan onto paper towel lined plate.
Over medium heat in the same sauté pan add onion; sweat onions until soft about 7 minutes, add garlic and stir. Add white wine or water and scrape up brown bits while reducing down until almost dry. Add chicken or vegetable stock and reduce by 2/3. Add squash to pan and remove from heat.
Drain penne pasta into a large bowl and add arugula; stir to wilt completely, add squash mixture, and sausage to bowl and gently stir to combine. Season with salt and pepper.
Garnish with herbs and parmesan if desired.