I am constantly on the lookout for dinner inspirations and quick and easy pasta suppers…so, when I found the box of frozen butternut squash right there next to my frozen spinach at the supermarket, I did a little happy dance (not really…but I thought about it).
Check your freezer department for a box of frozen butternut squash. All you do is bring it home and defrost it. That’s it! It is so simple! If you would rather roast your own squash, see below for directions on how to do that.
It’s officially squash and pumpkin season, and since last year I posted my Pumpkin Sausage Pasta recipe (that my kiddos love!), I thought this year, I’d make a Butternut Squash variety. We used chicken sausage in our version but you use whatever you like. This meal is not only quick but it’s super yummy too!
Shopping List
1 pound sausage (pork or chicken…we used a spicy Italian variety)
1 pound pasta (I used a whole wheat)
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon fennel seed (optional)
½ cup chicken stock
2 tablespoons flour
2 tablespoons milk
1 (12 oz) box of frozen butternut (or sometimes called winter) squash, defrosted
1 cup Cheddar cheese, grated
A handful of chopped basil, optional
To see even more of my yummy (and easy!) fall recipes, click HERE.
Sheaffer {Pinterest Told Me To} says
Oh my goodness! This looks SO yummy. Such a great dinner for a cozy fall night!
Ashley says
Y.U.M. That is all 😉
Kasey Attianese says
This sounds like an amazing fall/winter recipe! So excited! Thanks for sharing!
AmyRay says
I'm having trouble printing your recipes. When I mouse over on Print Friendly, it brings up the Pintrest icon. When I click to the side of the Pintrest icon (on the green printer), it just turns my screen dark, and doesn't do anything. I've tried with today's recipe, and Pasta with Corn and Bacon. I've tried with Internet Explorer and Firefox. I REALLY want to print your recipes! What am I doing wrong?
E.C. Anderson says
Oh my gosh, I just love your blog! Thanks for posting such easy, delicious recipes! I'm absolutely making this very very soon!
Elyse @ Cuddly as a Cactus
Toddler Mom says
Frozen butternut squash is the best! I use it as the base for macaroni and cheese sauce for my 3 year old. I add a little milk and cheese and it thickens up perfectly just like a traditional flour/butter/milk sauce. And it adds a healthy twist to his FAVORITE food, without him even knowing. It looks like I need to start using it for OUR dinners too… Yummy recipe! 🙂
Hiimhidi says
I made this numerous times last year & my whole family devours it & hopes for leftovers!
Jamie @ You Gotta Have Hart says
I made my first roasted butternut squash and parm cheese pasta the other night and I have literally eaten it leftover EVERY night since. My fiance was "sad" that it didn't have meat in it– this is amazing! I will be making this next week!
jen says
Yum! I made the pumpkin one and I'll be making this too.Mmm. Any tips on opening a butternut squash? I think they are the dickens to crack open! 😉
FASHIONCONTAINER says
Great recipe!
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Hayley Chandler says
I am totally going to have to try this version. I made your pumpkin sausage recipe on Tuesday night. It was my third time to make it, but my first time for the new fall season. Thanks for always making the best recipes!!!
Mix and Match Mama says
You can always bake your squash first, then scoop out the seeds and peel away the flesh. If cutting it in half is too daunting, just bake the entire thing.
Leigh says
I made this tonight and it was delish! My squash loving 2 year old son especially loved it! I can't find frozen squash in my grocery store so I roasted my own. Easy to cook but a pain to cut open! Thanks to strong husband arms, it got done. 🙂 My son has a lot of food allergies and this was easily modified using rice milk, gluten free flour and rice pasta (and no cheese). Thank you so much!
Stephanie Ginn says
LOVED this!! Also like a fancy healthier Mac and cheese! We love the pumpkin sausage pasta, but this competes with it. So good!
Laura says
I seriously believe this is the best meal I've ever made. The family loved it and it tasted amazing! Yum! Thanks so much for this recipe!