Butternut Squash and Sausage Pasta Bake

Name: Butternut Squash and Sausage Pasta Bake
Yield: 10 servings
Ingredients: 17.6 oz dry sagne a pezzi pasta; 1 lb 98% lean ground chicken; 1 lb Wegmans Italian Classics Organic Hot Pork Italian Sausage; 5 oz baby spinach; 1/2 vidalia onion, sliced; 1/2 cup shaved parmesan cheese (or combo of parmesan, asiago, and romano cheeses); 1 tbsp olive oil, divided; 1 tsp kosher salt; salt and pepper to taste; 4 lb butternut squash, peeled and seeds removed; 2 cups reserved pasta water; 1 cup half and half; 1 cup dry white wine, like Sauvignon Blanc; 1 medium shallot, sliced; 1 1/2 tbsp fresh chopped sage; 1 tbsp unsalted butter; 1 tsp Oh My Spice! Lemon Pepper Seasoning; 1 tsp ground mustard; 1/2 tsp Better Than Boulion Low Sodium Chicken Stock; 1/2 tsp red pepper flakes; 1/2 tsp sea salt

User Reviews

4.4

60 reviews

Good

Servings
10 servings
Calories
503 kcal
Course
Main Course
Cuisine
American

Butternut Squash and Sausage Pasta Bake

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

17.6 oz dry sagne a pezzi pasta (500 g)
1 lb 98% lean ground chicken
1 lb Wegmans Italian Classics Organic Hot Pork Italian Sausage
5 oz baby spinach (142 g)
1/2 vidalia onion, sliced (127 g)
1/2 cup shaved parmesan cheese (or combo of parmesan, asiago, and romano cheeses) (40 g)
1 tbsp olive oil, divided
1 tsp kosher salt
salt and pepper to taste

Butternut Squash Sauce

4 lb butternut squash, peeled and seeds removed (1100 g)
2 cups reserved pasta water (16 fl oz)
1 cup half and half (8 fl oz)
1 cup dry white wine, like Sauvignon Blanc (8 fl oz)
1 medium shallot, sliced (68 g)
1 1/2 tbsp fresh chopped sage
1 tbsp unsalted butter
1 tsp Oh My Spice! Lemon Pepper Seasoning
1 tsp ground mustard
1/2 tsp Better Than Boulion Low Sodium Chicken Stock
1/2 tsp red pepper flakes
1/2 tsp sea salt

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Instructions

Boil the pasta. Bring about 2 quarts of water to a rolling boil and add 1 tsp of kosher salt. Then add pasta and return to a boil, stirring occasionally for 5 minutes. Reserve 2 cups of the water, then immediately drain. Toss with 1/2 tbsp olive oil. Set aside.
Brown the chicken and sausage. Turn the stove to medium high and add remaining 1/2 tbsp of olive oil to the pot. Once the oil is hot and shimmery, add sausage and ground chicken. Break meat apart with a wooden spoon as it cooks, continuing until the meat is cooked through. Drain the excess fat from the pot, then remove to a paper towel lined bowl. Set aside.
Make the sauce. Add butter to the pot over medium-high heat until melted and bubbling. Add shallots and sauté until softened, about 2-3 minutes. Add sage until fragrant, then add wine to deglaze. Add reserved pasta water, chicken bouillon, seasonings, fresh thyme, and butternut squash. Cover and boil for 8-10 minutes until squash is fork tender.
Pre-heat oven to 400°. Spray and 9x13 inch casserole dish with non-stick cooking spray and set aside.
Remove the thyme sprigs, then using an immersion blender, blend until smooth. Add half and half and blend again until well combined. Add spinach and stir in to coat completely in sauce. Then add meat and pasta and mix until well combined. Add salt to taste and mix again.
Build the casserole. Add the pasta mixture to the prepared casserole dish. Top with shaved cheese.
Bake and serve. Bake at 400° for 25-35 minutes or until cheese is melted and the top begins to turn golden brown. Garnish with fried sage leaves before serving, if desired.

Notes

Make it ahead: Complete steps 1-3 and 5 as directed above. Place the pasta mixture in the prepared casserole dish and allow to cool, then cover tightly with plastic wrap and refrigerate overnight or freeze for up to 3 months.
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Nutrition Information

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Serving 350grams Calories 503kcal (25%) Carbohydrates 55g (18%) Protein 33g (66%) Fat 17g (26%) Cholesterol 64mg (21%) Sodium 463mg (19%) Potassium 774mg (22%) Fiber 11g (44%) Sugar 8g (16%)