Butternut Squash and Sausage Pasta Bake
User Reviews
4.4
40 reviews
Good
-
Servings
10 servings
-
Calories
503 kcal
-
Course
Main Course
-
Cuisine
American
Butternut Squash and Sausage Pasta Bake
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 17.6 oz sagne a pezzi pasta 500 g, dry
- 1 lb ground chicken 98% lean
- 1 lb pork sausage Wegmans Italian Classics Organic Hot Italian
- 5 oz baby spinach (142 g)
- 1/2 onion 127 g, Vidalia variety, sliced
- 1/2 cup Parmesan Cheese 40 g, shaved, or combo of parmesan, asiago, and romano cheeses
- 1 tbsp olive oil divided
- 1 tsp kosher salt
- salt to taste
- black pepper to taste
Butternut Squash Sauce
- 4 lb butternut squash 1100 g, peeled and seeds removed
- 2 cups water 16 fl oz, reserved pasta water
- 1 cup half and half (8 fl oz)
- 1 cup white wine 8 fl oz, dry, like Sauvignon Blanc
- 1 shallot 68 g, medium, sliced
- 1 1/2 tbsp sage fresh, chopped
- 1 tbsp butter unsalted
- 1 tsp lemon pepper seasoning Oh My Spice! brand
- 1 tsp ground mustard
- 1/2 tsp chicken stock Better Than Bouillon brand, low sodium
- 1/2 tsp red pepper flakes
- 1/2 tsp salt sea salt
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
Show Details
Serving
350grams
Calories
503kcal
(25%)
Carbohydrates
55g
(18%)
Protein
33g
(66%)
Fat
17g
(26%)
Cholesterol
64mg
(21%)
Sodium
463mg
(19%)
Potassium
774mg
(16%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 350grams | |
| Calories | 503kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Cholesterol | 64mg | 21% |
| Sodium | 463mg | 19% |
| Potassium | 774mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
40 reviews
Good
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