Butternut Squash Sausage Pasta
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings (8 cups total)
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Calories
609 kcal
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Course
Main Course, Dinner
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Cuisine
American
Butternut Squash Sausage Pasta
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Creamy, savory, and scrumptious Butternut Squash Sausage Pasta! This light recipe has rich, hearty flavors that the entire family will love!
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Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 pound ground turkey or chicken sausage any flavor you like (I used apple chicken sausage. Mild or spicy Italian sausage would be delicious too)
- 1 small butternut squash about 1 1/4 pounds cut into 1/2-inch cubes (about 3 1/2 cups cubes total; if you have a little extra, use a very large skillet and add it all if you really love squash, or reserve the extra for another time)
- 1 red onion thinly sliced
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 3 cloves minced garlic about 1 tablespoon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- 1 (14.5-ounce) can low sodium chicken broth
- ½ cup half-and-half
- 12 ounces frozen egg noodles 1/2 package
- 1 medium bunch kale about 8 ounces, stemmed removed and chopped (about 4 cups chopped)
- ½ cup freshly shredded Parmesan cheese
- 1 tablespoon chopped fresh sage
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Instructions
- Heat a large, tall-sided skillet or Dutch oven with a tight-fitting lid over medium high. Add 1 tablespoon of the oil. Once the oil is hot, add the sausage. Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a paper towel-lined plate.
- Reduce the skillet heat to medium. Add the remaining 2 tablespoons oil. Add the squash, onion, 1/2 teaspoon salt, and pepper. Cook, stirring occasionally, until the squash is tender and golden, about 8 minutes. Add the garlic, nutmeg, cayenne, and remaining ½ teaspoon salt. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
- Add the kale on top, pour in the broth, then immediately cover the pot. Simmer on medium heat for 4 minutes.
- Stir in the noodles and half and half, then recover the pot. Simmer until the noodles are cooked through and the kale is tender, about additional 5 minutes, stirring once halfway through.
- Remove the noodles from the heat. Stir in the sausage. Sprinkle with Parmesan and sage. Taste and season with additional salt as needed. The amount you need will vary based on your particular sausage and chicken broth (I added a good pinch). Serve hot.
Notes
- TO STORE: Place leftover butternut squash pasta in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently reheat leftovers in a large pot on the stove over medium-low heat until hot. You can also rewarm this dish in the microwave until warmed through.
Nutrition Information
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Serving
1(of 4), about 2 cups
Calories
609kcal
(30%)
Carbohydrates
52g
(17%)
Protein
36g
(72%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Trans Fat
0.4g
Cholesterol
131mg
(44%)
Potassium
1336mg
(38%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
24091IU
(482%)
Vitamin C
94mg
(104%)
Calcium
426mg
(43%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings (8 cups total)
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1(of 4), about 2 cups | |
| Calories | 609kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 131mg | 44% |
| Potassium | 1336mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 24091IU | 482% |
| Vitamin C | 94mg | 104% |
| Calcium | 426mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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