Sausage and Butternut Squash Pasta Is An Easy Weeknight Dinner

Pasta with Sausage and Butternut Squash (Cozy, Easy, Family-Friendly)

If you’re craving a comforting dinner that feels a little “restaurant-y” but is still totally doable on a busy weeknight, this is it. This sausage and butternut squash pasta hits that sweet spot: savory sausage, naturally sweet squash, and a cozy sauce that clings to every bite of pasta. It’s one of those meals that tastes like you put in way more effort than you actually did.

I first got the idea after watching a Nick Stellino Italian cooking segment (my husband loves PBS cooking shows), and I knew I wanted to make a version that fit real life: practical ingredients, flexible steps, and plenty of shortcuts if you need them. The result? A pasta dinner everyone happily eats (including kids), with enough flavor to feel special.

Why You’ll Love This Pasta

• Sweet + savory flavor that feels like fall comfort food.
• Weeknight-friendly (with shortcuts if you’re in a hurry).
• Kid-approved and still satisfying for adults.
• Flexible: change the sausage, pasta shape, or add greens.

Ingredients + Smart Shortcuts

This is a “real life” recipe, so let’s talk about the easiest way to get it on the table. (Exact measurements are in the recipe card below.)

• Butternut squash: Fresh is great, but pre-cut squash from the produce section is the ultimate time-saver.
• Sausage: Mild Italian is classic, but spicy sausage adds a little kick.
• Broth: Chicken broth keeps it savory. If you make your own, even better.
• Herbs: Dry herbs work perfectly (fresh is lovely if you have it).
• Pasta: Use what you have—short pasta shapes hold sauce best.

Nutrition note (and a trustworthy reference): Butternut squash is naturally rich in nutrients like vitamin A. If you like to geek out on food data, check the USDA FoodData Central listing (non-affiliate):
USDA FoodData Central.

How to Make Sausage and Butternut Squash Pasta

This is the high-level method so the post is helpful without repeating the recipe card word-for-word. (Scroll to the bottom for the printable card.)

1. Brown the sausage until cooked through and flavorful. Drain excess grease if needed.
2. Cook the squash until it’s tender (it should mash easily with a fork).
3. Build the sauce with broth + seasonings. The squash helps create that cozy, slightly creamy texture.
4. Add pasta and simmer until al dente (or cook separately if your recipe card directs it that way).
5. Finish and serve with herbs and any optional toppings like parmesan.

Tips for Best Flavor

• Shortcut win: If someone in your house will peel and cube the squash… hand them the peeler. If not, pre-cut squash is your best friend.
• Go bold with seasoning: Squash can handle flavor—taste and adjust salt/herbs near the end.
• Use good broth: Broth is a big part of the flavor base here, so use one you like.
• Don’t overcook the pasta: Pull it at al dente so leftovers reheat better.

Easy Variations

Want to target more search intent without changing the whole recipe? These simple swaps help you naturally include related keywords like “one pot,” “creamy,” and “fall pasta.”

• Creamy option: Stir in a splash of cream or a little cream cheese at the end for a richer sauce.
• Add greens: Toss in spinach or kale in the last few minutes to wilt.
• Make it spicy: Use hot Italian sausage or add red pepper flakes.
• Use different pasta: Penne, rotini, rigatoni, and shells all work well.
• Protein swap: Try chicken sausage or turkey sausage if that’s what you have.

What to Serve With It

• Simple side salad (something fresh balances the cozy pasta).
• Garlic bread or dinner rolls.
• Roasted broccoli, green beans, or Brussels sprouts.

Storage + Make-Ahead

• Fridge: Store leftovers in an airtight container for 3–4 days.
• Reheat: Warm on the stove or microwave with a splash of broth to loosen the sauce.
• Make-ahead tip: Pre-chop squash (or buy it pre-cut) and measure seasonings ahead of time to make dinner prep fast.

Featured Kitchen Favorite: Nesting Bowls

I love my nesting bowls. They’re one of those “use every week” kitchen staples.

FAQ: Sausage and Butternut Squash Pasta

• Can I use frozen butternut squash?
  Yes. Let it thaw slightly, then cook until very tender so it blends into the sauce well.
• What pasta shape works best?
  Short shapes like penne, rotini, or shells hold the sauce and sausage really well.
• Can I make this a one-pot pasta?
  Often yes—if your recipe card method supports simmering pasta in the sauce. If not, cook pasta separately and combine at the end.
• Is this freezer-friendly?
  It can be, but pasta texture is best fresh. If freezing, slightly undercook the pasta and reheat gently with broth.
• How do I make it extra creamy?
  Add a splash of cream, a bit of parmesan, or a spoonful of cream cheese near the end.

More Easy Recipes

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• Find all our pasta recipes here!

Printable Recipe Card

Sausage and Butternut Squash Pasta Recipe

This one-pot sausage and butternut squash pasta recipe is simple and easy, but full of flavor!

5 / 5 ( 5 Reviews )

Print Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Serves: 10

Adjust Servings: 10

US CustomaryMetric

Ingredients

• 3 tablespoons olive oil divided
• 1 pound ground sausage
• 1 cup chopped onion
• 5 teaspoons minced garlic
• 1 tablespoon dry basil
• 1 tablespoon dry sage
• ⅛ teaspoon crushed red pepper flakes
• 1 ½ cups butternut squash peeled, seeded and cut into ½-inch dice
• 2 cans reduced sodium chicken broth 14.5 oz cans/411 grams
• water
• 2 teaspoons salt
• 1 box pasta - shells, penne or rigatoni 14.5 oz box/411 grams
• 6 tablespoons Parmesan cheese
• 2 tablespoons softened butter

Get Recipe Ingredients

Instructions

• Heat 1 tablespoon of oil in a large skillet (5-quart) or pot over medium heat. Add sausage to the hot oil and cook for about 5 minutes until it browns, breaking it up into small, bite-size pieces while cooking.
• Using a slotted spoon, remove sausage from pan, place in a bowl, cover, and set aside.
• Leave remaining oil in the pan and add enough oil to total 3 tablespoons of olive oil in the pan.
• Add the onion, garlic, basil, sage, and red pepper flakes, and saute for 4 minutes, stirring constantly.
• Add cooked sausage back to the pan and cook for 2 more minutes.
• Add 1 can of chicken broth. Cook and stir for 5 minutes.
• Add the diced butternut squash and cook for 2 minutes, stirring well.
• Add the second can of chicken broth, salt, and the uncooked pasta. Refill one of the now-empty broth cans with water and add the water to the pan. Bring to a boil over high heat, then reduce the heat and allow to simmer for 15 minutes, or until pasta is cooked to al dente, stirring occasionally.
• Remove pan from heat, stir in the Parmesan cheese and softened butter. Serve warm and enjoy!

Nutrition

Calories: 407kcal | Carbohydrates: 39g | Protein: 16g | Fat: 21g | Sodium: 852mg | Fiber: 2g | Sugar: 3g

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