Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 8 ounces pasta (such as penne or rigatoni)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage or thyme for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the squash is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the remaining olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through.
- Add the diced onion to the sausage and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the roasted squash to the skillet, stirring gently to combine. Pour in the chicken broth and simmer for 3-5 minutes to meld flavors.
- Add the cooked pasta to the skillet and toss everything together. Stir in the Parmesan cheese until melted and well combined.
- Adjust seasoning with salt and pepper. Garnish with fresh sage or thyme if desired and serve warm.
Notes
You can substitute sweet Italian sausage with spicy for more heat. For a vegetarian version, omit sausage and add sautéed mushrooms. Leftovers reheat well and can be topped with extra Parmesan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg