Description
A hearty and comforting Butternut Squash Sausage Pasta recipe featuring tender roasted butternut squash, savory ground turkey or chicken sausage, and nutritious kale tossed with egg noodles in a creamy, spiced sauce. This dish combines warm fall flavors with a creamy texture, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sausage
- 3 tablespoons extra virgin olive oil, divided
- 1 pound ground turkey or chicken sausage (any flavor)
Vegetables & Seasonings
- 1 small butternut squash (about 1 ¼ pounds), peeled, seeded, and cut into ½-inch cubes (about 3 ½ cups)
- 1 red onion, thinly sliced
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 3 cloves garlic, minced (about 1 tablespoon)
- ¼ teaspoon ground nutmeg
- â…› teaspoon cayenne pepper
- 1 medium bunch kale (about 8 ounces), stemmed and chopped (about 4 cups)
- 1 tablespoon chopped fresh sage
Liquids & Dairy
- 1 (14.5-ounce) can low-sodium chicken broth
- ½ cup half-and-half
- ½ cup freshly grated Parmesan cheese
Pasta
- 12 ounces frozen egg noodles
Instructions
- Brown Sausage: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey or chicken sausage and cook, breaking it apart, until it is browned and cooked through, about 6-8 minutes. Remove the cooked sausage from the skillet and set aside.
- Sauté Vegetables: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the cubed butternut squash, thinly sliced red onion, ½ teaspoon of kosher salt, and ground black pepper. Cook, stirring occasionally, until the squash is tender and golden, approximately 8-10 minutes. Add the minced garlic, ground nutmeg, and cayenne pepper; cook for another 1-2 minutes until fragrant.
- Wilt Kale and Simmer: Add the chopped kale to the skillet and pour in the low-sodium chicken broth. Immediately cover the skillet and let it simmer for 4 minutes to wilt the kale and allow flavors to meld.
- Cook Noodles: Stir in the frozen egg noodles and half-and-half. Cover again and simmer gently, stirring once halfway through cooking, until the noodles are tender and the kale is fully cooked, about 7-9 minutes.
- Combine and Serve: Remove the skillet from heat and stir in the cooked sausage. Sprinkle with freshly grated Parmesan cheese and chopped fresh sage. Taste and adjust seasoning with additional salt if needed. Serve hot and enjoy this creamy, flavorful pasta dish.
Notes
- You can substitute the ground turkey or chicken sausage with pork sausage if preferred.
- Frozen egg noodles work well and save time, but fresh pasta can also be used.
- For a dairy-free version, substitute half-and-half and Parmesan with plant-based alternatives.
- If you want more heat, add extra cayenne pepper or a pinch of red pepper flakes during cooking.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
