- 2 Tbsp olive oil
- 1 large onion thinly sliced
- 1 tsp brown sugar
- 12 oz extra-lean ground turkey
- 2 cloves garlic minced
- 4 tsp chopped fresh sage
- 1 Tbsp chopped fresh rosemary
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups butternut squash diced
- 2 cups acorn squash diced
- 1/2 cup sodium-reduced chicken broth
- 12 oz ziti or penne pasta
- 3/4 cup shredded part-skim mozzarella cheese
- 1/3 cup grated parmesan cheese
- 2 Tbsp fresh parsley chopped
- Preheat oven to 400 degrees.
- Heat olive oil in large skillet set over medium heat; cook onion and brown sugar, stirring occasionally, for 15–17 minutes or until tender and deep golden. Add turkey, garlic, sage, rosemary, salt, and pepper, stirring with wooden spoon to break up turkey. Cook 3–5 minutes or until turkey is browned.
- Add squash and broth; bring to boil. Reduce to simmer; cover and cook for 3–5 minutes or until squash is just tender.
- In a large pot of boiling salted water, cook pasta for 6–8 minutes or until al dente; drain, reserving 1/2 cup pasta water.
- Toss together pasta, reserved pasta water, squash mixture, and mozzarella; transfer to 9-x13-inch glass baking dish.
- Sprinkle with Parmesan cheese; bake for 10–12 minutes or until cheese is melted and golden. Sprinkle with parsley.
Recipe and photo courtesy of The National Pasta Association.
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