Butternut Squash & Sausage Pasta

Butternut Squash and Sausage Pasta is an easy weeknight dinner recipe and tasty enough for entertaining! This one-pan meal is full of comforting fall flavors.

Step by step

1. Heat a large skillet over high heat and add the olive oil. Swirl the pan to coat the bottom before adding cubed squash. 
2. Cook the squash 3-4 minutes stirring occasionally until browned. Use a slotted spoon to transfer squash to a bowl and set aside.
3. Lower heat to medium-high and add sausage. Cook sausage 7-8 minutes until browned, breaking up until crumbled. 
4. Reduce to medium heat and stir in the garlic. Cook 1 minute. Add white wine and stir constantly, scraping the bottom of the pan to loosen the browned sausage and deglaze the pan. Simmer for 1-2 minutes and return squash to pan. 
5. Add chicken broth. Heat to a boil then reduce heat to simmer.
6. Cook for about 15 minutes or until squash is very tender.
7. While the sauce is cooking, prepare penne according to package instructions. 
8. When pasta is finished toss the cooked pasta with sauce mixture and garnish with Parmesan cheese.

​Variations

• If you do not want to use the wine, you can feel free to substitute the white wine for an equal amount of chicken broth for the deglazing step of the recipe.
• Spice it up with hot Italian sausage instead of sage or add a little bit of red pepper flakes to the mix.
• No pork sausage? If using turkey sausage, chicken sausage, or ground chicken I recommend adding fresh herbs such as fresh sage or fresh parsley for more flavor.
• Use pecorino romano cheese instead of parmesan.

Storage

Store leftovers in an airtight container in the refrigerator up to 3 days. I recommend adding a little chicken broth when reheating in the microwave to keep the pasta from drying out.

You might also like these recipes:

• Chicken, Bacon, and Sun-Dried Tomato Pasta
• Roasted Bell Peppers

If you’ve tried this recipe please comment and rate it below, I love hearing from you!

Print