Sausage and Butternut Squash Pasta Recipe
Pasta with Sausage and Butternut Squash
My husband loves to watch cooking shows on PBS. Occasionally I sit down in front of the TV long enough to watch a cooking show myself.
A few weeks ago my boys and I watched Nick Stellino make a fabulous sausage and butternut squash pasta. The pasta looked so delicious that I was craving butternut squash and sausage pasta for weeks.
I finally made it to WinCo last week and bought all the ingredients so that I could try making the pasta myself. I appreciate that Nick is a fabulous Italian cook, but I felt that his cooking might be a little too sophisticated for my simple suburban cooking style. So, I modified that recipe to make it a little more “busy mommy” friendly.
I am pleased to report that the pasta was a hit and enjoyed by everyone in the family including my children!
Sausage and butternut squash pasta recipe tips:
- If you can get your hubs to peel and cut the butternut squash, go for it! Or check if your grocery store sells fresh butternut squash that is already peeled and chopped in the produce section.
- I use dry herbs and the recipe still turns out great. But, if you have garden fresh herbs, by all means, use them!
- If you make your own chicken broth use that instead of canned chicken broth. You will need about 4 cups.
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Enjoy Your Sausage and Butternut Squash Pasta
This butternut squash pasta recipe definitely checks all of the boxes: it’s healthy, easy to make, and tastes great! Ok, well, it might not actually be THAT healthy but the butternut squash really helps.
Since this recipe turned out so well, I might have to start watching cooking shows more often! Modifying the recipes on them is actually pretty fun.
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Sausage and Butternut Squash Pasta Recipe
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
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!
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Hi Eve- I saw that you left this comment…
Comment:
This looks really good. What type of sausage did you use? The style that’s like ground beef?
It must have been lost when we transferred our site to a new server this weekend. Sorry about that.
I that sausage that comes in a tube and you break up like hamburger. I got the regular. But this recipe would be good with the hot sausage or the Italian sausage.
“That sausage” that comes in a tube is mostly known as “breakfast sausage”. The sausage that Nick Stellino used in his recipe was Italian sausage that was removed from the casing. I suppose bulk Italian sausage would work equally as well or as good as breakfast sausage.
this recipe was delicious!!!!!
So glad you loved it, Julie! Thanks for the review!
I watched this episode with Nick Stellino; what was different with yours? Dried sage and dried basil? or were there other differences? Just curious, but your version tasted great !