Skillet Butternut Squash and Penne Pasta
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Skillet Butternut Squash and Penne Pasta
Description
Skillet Butternut Squash and Penne Pasta combines tender chunks of butternut squash with penne pasta and cooked chicken sausage in a flavorful broth base. The sausage is first browned with garlic and shallot to create a savory foundation. Then pasta and chicken broth simmer together before adding the squash, which softens and partly breaks down to add a natural creaminess to the dish. Fresh spinach and sage finish the meal with a bright herbal touch.
The texture is creamy but lightly so, emphasized by melted fontina cheese stirred before resting under a lid, allowing flavors to meld. This method avoids a saucy final product while still delivering moisture and binding flavors.
This dish can be served on its own for a hearty weeknight dinner or paired with a crisp salad for a balanced meal. It's a cozy option when butternut squash is in season, making use of its natural sweetness and soft texture.
For additional creaminess, extra broth can be added during cooking as the squash breaks down. Letting the pasta and squash mixture rest covered off heat allows the sauce to thicken slightly before serving.
Ingredients
- 1 large shallot or 1/4 cup minced yellow or white onion
- 2 cloves garlic finely minced or pressed
- 1 pound chicken sausage (if links, remove the casing)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 ½ cups chicken broth low-sodium
- 12 ounces penne pasta
- 3 cups butternut squash peeled and diced
- 3 cups baby spinach fresh, coarsely chopped
- 2 large sage torn into small pieces, or 1/4 teaspoon dried, more or less to taste, leaves
- 1 cup fontina cheese or mozzarella cheese, shredded or cubed
- salt to taste
- black pepper to taste
- Parmesan Cheese if desired, freshly grated, for serving
Instructions
- In a large 12-inch nonstick skillet, combine the shallot, garlic, sausage, salt and pepper. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
- Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
- Stir in the spinach and sage and cook for 1-2 minutes until the spinach is wilted. Add the sausage/shallot mixture back to the skillet and stir in the fontina or mozzarella cheese and add salt and pepper to taste.
- Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.
Notes
- The dish naturally develops a lightly creamy texture as the butternut squash cooks down; avoid adding too much additional liquid to keep the balance.
- Adding about ½ cup extra chicken broth during cooking can enhance creaminess if desired.
- After cooking, cover and let the skillet rest for 5–10 minutes to thicken the sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 521kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 30g | 60% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 79mg | 26% |
| Sodium | 1227mg | 51% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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