6 oz. (2.5 cups) uncooked bow tie pasta (farfalle)

12 oz. pork breakfast sausage links, cut into 1-inch pieces

3 T. olive oil

1 med, butternut squash, peeled and cut into 1/2 inch pieces (4 cups)

1/2 c. sliced green onions

1 t. sugar

1/2 t. salt

1/2 t. dried marjoram leaves

1/4 t. dry mustard

 

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in 12-inch non-stick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings. Add 2 T. of the oil to the 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 3-5 minutes or until squash is fork-tender, stirring occasionally.  Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard, and remaining 1 T. oil; mix well. Cook 3-5 minutes or until thoroughly heated, stirring occasionally.