Ingredients

• 2 shallots, finely chopped
• 6 cloves fresh garlic, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 1 lb mild Italian chicken sausage
• 3 cups reduced-sodium chicken broth (or stock)
• 10 oz frozen (or fresh) cheese ravioli pasta
• 4 cups fresh (or frozen) prediced butternut squash
• 2 tablespoons garlic-herb butter
• 3 cups fresh baby spinach
• ¼ cup grated Parmesan cheese

Steps

1. Chop shallots, garlic, and sage. Remove sausage from casing (wash hands). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place sausage, garlic, and shallots in pan; cook 5–6 minutes, stirring to crumble meat, until no pink remains. Remove from pan; set aside.
2. Pour stock in same pan; bring to a boil, then add pasta. Cook pasta 6 minutes, then add butternut squash. Cook 6–7 more minutes, stirring occasionally, or until two-thirds of the liquid has been absorbed and pasta and squash are tender.
3. Reduce heat to low; return sausage mixture to pan. Stir in butter, spinach, and sage; cook and stir 3–4 minutes or until squash breaks apart when pressed with back of spoon. Remove pan from heat; stir in cheese. Serve.

Ingredients

• 8 oz Bakery baguette, sliced
• ¼ cup olive oil
• 6 large leaves fresh sage
• 1 cup chunky roasted-garlic pasta sauce
• ¾ cup whole-milk ricotta cheese
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Preheat large, nonstick sauté pan on medium-high 4–5 minutes. Cut bread into ½-inch-thick slices. Place oil in pan; add sage leaves and cook 2 minutes or until leaves start to curl. Remove leaves and drain on a paper towel. Add bread slices to same pan and coat both sides in oil; cook 1–2 minutes on each side or until toasted (in batches, if needed).
2. Place pasta sauce in microwave-safe dish; cook on HIGH for 1 minute or until hot. Crumble crispy sage leaves; combine with ricotta, salt, and pepper. Spread pasta sauce on each bread slice; top with a dollop of ricotta mixture. Serve.