Butternut Squash Sausage Pasta is the kind of recipe that acknowledges your need for something delicious and comforting that’s also healthy. From the sauce-smothered noodles to the creamy butternut squash to the nutrient-packed kale, this recipe checks all the boxes.
The tenderness of cooked butternut squash makes it a dream for adding to pasta recipes like this one, because the butternut squash breaks down and helps make the sauce creamy.
Today’s spin on pasta and squash uses egg noodles, Italian turkey sausage, leafy greens, and a splash of half and half to pull it all together.
It’s a balanced blend of nutrition and decadence.
5 Star Review
“This was delicious and much more filling than it would appear while making it. Will be making this again!”
— Ted —
How to Make Butternut Squash Sausage Pasta
The magic of this recipe is how the squash breaks down and mingles with the other ingredients.
The starches from the noodles help thicken the sauce too.
Plus, the entire shebang cooks in the same pot (even the noodles!).
After you’ve feasted like a queen, you’ll feel a little closer to royalty when you only have a single dish to clean in the end.
- Butternut Squash. This orange beauty is high in vitamin A, vitamin C, magnesium, and antioxidants. While we often think of it as a side first (especially Roasted Butternut Squash), it’s a yummy addition to pastas as well.
- Chicken or Turkey Sausage. Lean and loaded with flavor. I used a chicken apple sausage that our grocery store carries (it was harvesty and delish).
- Kale. This hearty green is high in vitamin K and fiber. It’s excellent in pasta because it can stand up to the sautéing and hold its own in the thick sauce. It tastes especially excellent with butternut squash.
- Red Onion. For a bit o’ bite.
- Frozen Egg Noodles. Quick, convenient, and they have a hearty, enjoyable texture.
- Sage. Earthy sage and sweeter butternut squash are so natural a pair, I almost can’t make a butternut squash recipe without this cozy herb.
A little sage goes a long way, so I recommend starting with the amount listed in the recipe, then adding more if you are a true sage fiend.
- Nutmeg + Cayenne Pepper. One is warm and nutty, the other provides a slight touch of heat. You’ll love these spices with butternut squash.
- Parmesan. Nutty Parm provides the lightly sharp, salty counterpoint to the richness of the sauce.
- Half and Half. This recipe calls for a slightly indulgent but not overdone ½ cup. To make it even richer, you could add a few extra tablespoons, though we were happy with the lesser amount.
- Brown the sausage and transfer it to a plate.
- Reduce the heat to medium, and add the rest of the oil, squash, onion, and spices. Stir occasionally until the squash is tender and golden.
- Add the kale, cover, and steam.
- Stir in your noodles and half and half, then recover. Once the noodles are cooked through and the kale is tender, remove from the heat. Add in the sausage, Parmesan, and sage, and season to taste. Serve hot, and ENJOY!
- To Store. Place leftover butternut squash sausage 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.
Meal Prep Tip
Up to 1 day in advance, chop the butternut squash, onion, garlic, and kale. Refrigerate each ingredient in a separate airtight storage container until you’re ready to finish the recipe.
What to Serve with Butternut Squash Sausage Pasta
Thanks to this one pot butternut squash pasta with sausage and kale, you can 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 swap dried sage. Decrease the amount of dried sage to 1 teaspoon.
If you don’t enjoy kale or can’t find any at your grocery store, you can simply omit it. If you’d like to swap it for another leafy green, you could use baby spinach, collard greens, or swiss chard.
I don’t recommend freezing this recipe, as the egg noodles will lose their texture once thawed. However, if you have lots left over and want to freeze some, you certainly can. While the texture may change, the flavors should still be delicious.
- 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 black pepper
- 3 cloves minced garlic about 1 tablespoon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1 (14.5-ounce) can low sodium chicken broth
- 1/2 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)
- 1/2 cup freshly shredded Parmesan cheese
- 1 tablespoon chopped fresh sage
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.
- 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.
Serving: 1(of 4), about 2 cupsCalories: 609kcalCarbohydrates: 52gProtein: 36gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 131mgPotassium: 1336mgFiber: 7gSugar: 7gVitamin A: 24091IUVitamin C: 94mgCalcium: 426mgIron: 5mg
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