This pasta dish pairs browned Italian sausage with diced butternut squash, spinach and penne, finished with grated Parmesan. The sausage is savory and rich, and the squash is sweet and nutty with a creamy texture once it is tender. Prep takes 10 minutes and cooking takes 30, so the dish is on the table in 40 minutes. It serves 4.
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The sausage, squash and spinach cook together in one large skillet while the pasta boils separately, and the two are combined at the end.
What Goes in the Skillet
- Butternut squash (1, peeled and diced): the star of the dish, sweet and nutty, with a bright orange color.
- Italian sausage (1 pound): adds depth and richness. Choose sweet or spicy depending on what you like.
- Penne (8 ounces): its tubes catch the sausage and squash mixture.
- Olive oil (2 tablespoons): the cooking base for the onion and garlic.
- Onion (1, diced) and garlic (3 cloves, minced): the savory foundation. The onion deepens in flavor as it cooks.
- Spinach (2 cups): it wilts into the mixture and adds color and a little earthiness.
- Dried thyme (1 teaspoon): an herbal note that goes with both the sausage and the squash.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): adjust them to taste.
- Grated Parmesan (1/2 cup): a salty, nutty finish against the sweet squash.
Cooking It Through
Heat the olive oil in a large skillet over medium heat. Cook the onion and garlic until soft, then add the sausage and cook until browned. Stir in the squash, spinach, thyme, salt and pepper and cook until the squash is tender.
While that cooks, boil the penne according to the package instructions, drain it and set it aside. Mix the pasta into the sausage and squash and sprinkle Parmesan on top before serving.
Tips
- Pick a good squash: look for one that feels heavy for its size, with smooth, firm skin. To peel it faster, use a vegetable peeler and cut the squash into smaller sections first.
- Be patient with the onion and garlic: cooking them until soft and fragrant builds flavor in the whole dish.
- Cook the pasta al dente: it should keep a slight bite, so it holds up when mixed with the sausage and squash. Reserve a little pasta water to adjust the sauce if needed.
- Make ahead: the dish keeps in the refrigerator for a few days. Add a splash of water or broth when reheating to keep the pasta moist.
Ways to Change It
- Different squash: sweet potatoes or acorn squash replace the butternut.
- Lighter protein: turkey sausage, ground turkey or chicken sausage in place of the Italian sausage.
- Different pasta: whole wheat or gluten-free penne.
- Extra flavor: a splash of balsamic vinegar or a sprinkle of red pepper flakes against the sweetness of the squash.
What to Serve With It
A side salad of arugula, cherry tomatoes and a light vinaigrette balances the richness of the dish. For a drink, a white wine such as Pinot Grigio or Sauvignon Blanc goes with the sausage and squash, and sparkling apple cider is a non-alcoholic choice. Finish each plate with extra Parmesan and some freshly cracked pepper, and a pinch of red pepper flakes if you like heat.
Nutrition per Serving
Each plate has about 450 calories, 18 grams of fat (6 grams saturated), 52 grams of carbohydrates, 5 grams of fiber, 3 grams of sugar, 20 grams of protein and 700 milligrams of sodium. If sodium is a concern, adjust the salt.
FAQ
What can replace the Italian sausage?
Turkey sausage keeps the savory flavor and gives a lighter dish.
Can I make it ahead of time?
Yes. Store it in the refrigerator and reheat it on the stovetop or in the microwave.
Is it gluten-free?
Not as written, but it can be with gluten-free penne.
How long does it take?
About 40 minutes from prep to table.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Autumn Sausage Pasta Squash
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, saute until soft.
Add the Italian sausage, cooking until browned.
Stir in the butternut squash, spinach, thyme, salt, and pepper. Cook until the squash is tender.
Meanwhile, cook the penne pasta according to package instructions. Drain and set aside.
Mix the pasta with the sausage and squash mixture. Sprinkle with Parmesan cheese before serving.
Notes
This recipe can be made ahead of time and reheated.
Substitute Italian sausage for turkey sausage for a lighter option.
Nutrition
| Serving Size | 1 plate |
|---|---|
| Calories | 450 calories |
| Sugar Content | 3g |
| Sodium Content | 700mg |
| Fat Content | 18g |
| Saturated Fat Content | 6g |
| Unsaturated Fat Content | 9g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 52g |
| Fiber Content | 5g |
| Protein Content | 20g |
| Cholesterol Content | 60mg |