Description
A simple pasta dish featuring savory sausage and sweet butternut squash, perfect for a fall meal.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 small butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 pound pasta (penne or rigatoni recommended)
- Salt and black pepper to taste
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside, leaving rendered fat in the skillet.
- Add diced butternut squash and chopped onion to the skillet. Cook until the squash begins to soften, about 8-10 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Cook until the squash is tender, about 5-7 minutes.
- Stir in heavy cream and return the cooked sausage to the skillet. Heat through.
- Add the drained pasta and Parmesan cheese to the skillet. Toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Season with salt and pepper before serving.
Notes
- You can substitute turkey sausage for a lighter option.
- For a richer flavor, use fresh sage, chopped, added with the garlic.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 750
- Fat: 35
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 30
- Cholesterol: 90
Keywords: sausage, pasta, butternut squash, autumn, fall, weeknight dinner