Butternut Squash Sausage Pasta is the kind of recipe that recognizes your need for something delicious and comforting that’s also healthy. From the sauce-soaked pasta to the creamy butternut squash and the nutrient-dense kale, this recipe ticks all the boxes.
The tenderness of cooked butternut squash makes it a dream to add to pasta recipes like this, as the butternut squash breaks down and helps cream the sauce.
Today’s take on pasta and squash uses egg noodles, Italian turkey sausage, leafy greens, and a sprinkle of half and half to bring it all together.
It’s a balanced mix of nutrition and decadence.
5 star rating
“This was delicious and a lot more filling than it made it appear to be when preparing it. Will do this again!”
— Ted —
How to make Butternut Squash Sausage Pasta
The magic of this recipe is how the squash breaks down and mixes with the other ingredients.
The starch from the pasta also helps thicken the sauce.
Also, the entire shebang cooks in the same pot (even the noodles!).
After feasting like a queen, you’ll feel a little closer to kings when you end up with just a single dish to clean.
The ingredients
- Butternut Squash. This orange beauty is rich in vitamin A, vitamin C, magnesium and antioxidants. While we often think of it first as a side dish (especially roasted butternut squash), it’s also a tasty addition to pasta.
- Chicken or turkey sausage. Lean and full of flavor. I used a chicken and apple sausage that our grocery store carries (it was ready to harvest and delicious).
- Kale. This hearty green is rich in vitamin K and fiber. It’s great for pasta because it resists searing and holds its own in thick sauce. It tastes especially good with butternut squash.
- Red onion. For a little bite.
- Frozen egg noodles. Fast, convenient and they have a hearty, pleasant texture.
- sage. Earthy sage and sweeter butternut squash are such a natural pairing, I almost can’t make a butternut squash recipe without this cozy herb.
Top!
A little sage goes a long way, so I recommend starting with the amount listed in the recipe and then adding more if you’re a die-hard sage fanatic.
- Nutmeg + cayenne pepper. One is warm and nutty, the other provides a slight touch of warmth. You will love these spices with butternut squash.
- Parmesan. Nutty Parm provides a slightly spicy, salty counterpoint to the richness of the sauce.
- Half and half. This recipe calls for a slightly indulgent but not overpowering ½ cup. To make it even richer, you could add a few extra tablespoons, although we were happy with the smaller amount.
The directions
- Fry the sausage and put it on a plate.
- Reduce the heat to medium-low and add the rest of the oil, squash, onion, and spices. Stir occasionally until the squash is soft and golden.
- Add the kale, cover and steam.
- Stir in your pasta and half and half, then recover. Once the noodles are cooked and the kale is tender, remove from the heat. Add sausage, Parmesan and sage and season to taste. Serve hot and ENJOY!
storage tips
- To store. Place leftover butternut squash pasta in the refrigerator in an airtight container for up to 4 days.
- To warm up. Gently heat leftovers in a large saucepan on stovetop over medium-low heat until piping hot. You can also reheat this dish in the microwave until warmed through.
Meal prep tip
Up to 1 day ahead, chop the butternut squash, onion, garlic, and kale. Refrigerate each ingredient in a separate airtight storage container until ready to finish the recipe.
What to serve with butternut squash Sausage Noodles
This One Pot Butternut Squash Pasta with Sausage and Kale is a great way to eat nutritiously and treat yourself at the same time!
frequently asked Questions
While I recommend using fresh sage if you can find it, you can substitute dried sage. Reduce the amount of dried sage to 1 teaspoon.
If you don’t like kale or can’t find one at your grocery store, you can just omit it. If you want to swap it out for another leafy green, you can use baby spinach, kale, or Swiss chard.
I do not recommend freezing this recipe as the egg noodles lose their texture once thawed. However, if you have a lot left over and want to freeze some, you can certainly do so. While the texture may change, the flavors should still be delicious.
- 3 tablespoon 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 also be delicious)
- 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 more, use a very large pan and add everything if you really love pumpkin, or reserve the extra for another time)
- 1 Red onion thinly sliced
- 1 teaspoon kosher salt divided
- ¼ teaspoon black pepper
- 3 cloves chopped garlic about 1 tablespoon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1 (14.5 ounces) Can Low Sodium Chicken Broth
- 1/2 Cup half and half
- 12 ounces frozen egg noodles 1/2 pack
- 1 medium kale about 8 ounces, stem removed and chopped (about 4 cups chopped)
- 1/2 Cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh sage
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Heat a large, high-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 the meat, breaking apart, until browned and cooked through, about 5 minutes. Transfer the sausage to a plate lined with kitchen paper.
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Reduce the heat of the pan to medium. Add the remaining 2 tablespoons oil. Add the squash, onion, 1/2 teaspoon salt and pepper. Cook, stirring occasionally, until squash is soft and golden, about 8 minutes. Add the garlic, nutmeg, cayenne pepper, and the remaining ½ teaspoon salt. Continue cooking until garlic is tender and fragrant, about 1 more minute.
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Add the kale, pour in the broth and immediately cover the pot. Simmer on medium heat for 4 minutes.
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Stir in the noodles and half and half, then restore the pot. Simmer until pasta is cooked through and kale is tender, about 5 minutes more, stirring once halfway through cooking.
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Take the noodles off the stove. Stir in the sausage. Sprinkle with parmesan and sage. Taste and season with additional salt if needed. The amount you need will depend on your particular sausage and chicken broth (I added a good pinch). Serve hot.
- TO STORE: Place leftover butternut squash pasta in the refrigerator in an airtight storage container for up to 4 days.
- TO WARM UP: Gently heat leftovers in a large saucepan on stovetop over medium-low heat until piping hot. You can also reheat this dish in the microwave until warmed through.
Portion: 1(of 4), about 2 cupsCalories: 609kcalCarbohydrates: 52GProtein: 36GFat: 30GSaturated Fatty Acids: 9GPolyunsaturated fat: 5GMonounsaturated fatty acids: 13GTrans fats: 0.4GCholesterol: 131mgPotassium: 1336mgFiber: 7GSugar: 7GVitamin A: 24091ieVitamin C: 94mgCalcium: 426mgIron: 5mg
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