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6 oz. (2.5 cups) uncooked bow tie pasta (farfalle)<\/span><\/p>\n 12 oz. pork breakfast sausage links, cut into 1-inch pieces<\/span><\/p>\n 3 T. olive oil<\/span><\/p>\n 1 med, butternut squash, peeled and cut into 1\/2 inch pieces (4 cups)<\/span><\/p>\n 1\/2 c. sliced green onions <\/span><\/p>\n 1 t. sugar<\/span><\/p>\n 1\/2 t. salt<\/span><\/p>\n 1\/2 t. dried marjoram leaves<\/span><\/p>\n 1\/4 t. dry mustard<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.\u00c2\u00a0 <\/span>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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in 12-inch non-stick skillet, cook sausage as…<\/p>\n