Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep
    10 min
  • Total
    40 min
  • Servings
    4 - 6

Squash and Sausage Penne with Sage


  • 500 mL (2 cups) diced butternut squash
  • 400 g (4 cups) penne
  • 60 mL (1/4 cup) olive oil
  • 1 sweet onion, cut into strips
  • Meat from 4 sausages
  • 1 clove garlic, minced
  • 125 mL (1/2 cup) dry white wine
  • 625 mL (2 ½ cups) 15% cream
  • 60 mL (1/4 cup) fresh sage, minced
  • 375 mL (1 ½ cups) Armstrong Pizza Mozzarella Shredded Cheese


  1. Preheat oven to 200 °C (400 °F).
  2. In a saucepan filled with salted water on high heat, blanch the diced squash for 5 minutes or until tender. Boil pasta according to package instructions. In a frying pan over medium heat, brown the onions in the oil for two minutes, stirring. Add the sausage meat and garlic. Sauté while stirring for 5 minutes. Pour in white wine and reduce to half. Add cream and sage. Bring to a boil. In a bowl, coat pasta with sauce and add the blanched diced squash. Stir in half the Pizza Mozzarella Cheese. Transfer to an oven-safe dish and bake on the middle rack for 8 minutes.
  3. Remove from oven and sprinkle with the remaining cheese. Serve.

Recipe Review


  • Prep
    25 min
  • Total
    1 h 20 min

Butternut Squash and Creamy Havarti Lasagna

  • Prep
    15 min
  • Total
    2 h 30 min

Slow Cooker Macaroni and Cheese with Spiced Breadcrumbs

  • Prep
    10 min
  • Total
    30 min

Garlic Penne with Herbes de Provence and Garlic & Herb Cheddar Cheese