Fusilli Toss with Veal, Squash, and Sage

• 12 oz. whole wheat fusilli or penne
• 3 tsp. olive oil
• 1 lb. ground veal or ground chicken
• 1/4 c. finely chopped shallots
• salt and pepper
• 2 tbsp. finely chopped fresh sage leaves
• 1 medium butternut squash
• 1/4 c. water
• 13 c. freshly grated Pecorino Romano cheese

1. Heat large covered saucepot of salted water to boiling on high.
2. Add pasta and cook as label directs.
3. Meanwhile, in 12-inch skillet, heat 2 teaspoons oil on medium-high until very hot.
4. Add veal, shallots, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 5 minutes or until veal is no longer pink, stirring often.
5. Remove skillet from heat; stir in 1 tablespoon sage.
6. Transfer veal mixture to bowl.
7. To same skillet, add remaining 1 teaspoon oil.
8. Reduce heat to medium; stir in butternut squash and water, and cook, covered, 10 to 12 minutes or until squash is tender, stirring occasionally.
9. When squash is done, stir in veal mixture and remaining sage.
10. Reserve 1/2 cup pasta cooking water.
11. Drain pasta and return to saucepot; stir in veal mixture from skillet, Romano, and reserved cooking water, and toss to coat.
12. Garnish each serving with sage leaves if you like.

whole wheat fusilli, olive oil, ground veal, shallots, salt, sage, butternut squash, water, freshly grated pecorino romano cheese

Taken from www.delish.com/recipefinder/fusilli-veal-squash-pasta-recipe (may not work)