6 oz (2-1/2 cups) uncooked bow tie pasta (farfalle)
12 oz pork breakfast sausage links, cut into 1-in pieces
3 tablespoons olive oil
1 medium butternut squash, peeled, cut into 1/2 to 3/4 in pieces (4 cups)
1/2 cup sliced green onions (1/2 in pieces)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dry mustard.
Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in a 12-in nonstick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings. Add 2 tablespoons of the oil to same skillet. Heat over medium-low heat until hot. Add squash, cover and cook 10 minutes or until almost tender, stirring occasionally. Add onions; cover and cook 3 to 5 minutes or until squash is fork-tender, stirring occasionally. Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard and remaining 1 tablespoon oil; mix well. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. (makes 4 servings)
