Description
This Butternut Squash Sausage Pasta is a hearty and flavorful one-pan meal that’s perfect for a cozy fall dinner! Tender sausage, sweet butternut squash, and earthy kale are combined with a creamy sauce and tossed with pasta for a satisfying and comforting dish.
Ingredients
Units
Scale
- 3 tablespoons extra virgin olive oil, divided
- 1 pound ground turkey or chicken sausage (any flavor)
- 1 small butternut squash (about 1 1/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 3 1/2 cups)
- 1 red onion, thinly sliced
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1 (14.5-ounce) can low-sodium chicken broth
- 1/2 cup half-and-half
- 12 ounces frozen egg noodles
- 1 medium bunch kale (about 8 ounces), stemmed and chopped (about 4 cups)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh sage
Instructions
- Brown Sausage: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and cook until browned and cooked through. Remove sausage and set aside.
- Sauté Vegetables: Reduce heat to medium and add remaining olive oil to the skillet. Add butternut squash, onion, ½ teaspoon salt, and pepper. Cook until squash is tender and golden. Add garlic, nutmeg, and cayenne pepper; cook until fragrant.
- Wilt Kale and Simmer: Add kale to the skillet, pour in chicken broth, and cover immediately. Simmer for 4 minutes.
- Cook Noodles: Stir in noodles and half-and-half. Cover and simmer until noodles are cooked through and kale is tender, stirring once halfway.
- Combine and Serve: Remove from heat and stir in cooked sausage. Sprinkle with Parmesan cheese and sage. Season with additional salt, if needed. Serve hot.
Notes
- You can use any type of ground sausage you prefer.
- If you don’t have fresh sage, you can substitute with dried sage, but reduce the amount by half.
- For a richer sauce, you can use heavy cream instead of half-and-half.
- Serve with a side salad or crusty bread for a complete meal.
Nutrition
- Serving Size: 2 cups
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
