Sausage & Butternut Squash Pasta

Sausage & Butternut Squash Pasta

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

Over medium-high heat, brown your sausage until cooked through and crumbly.  Add in your onions and garlic and saute about 5 minutes.
Meanwhile, bring a large pot of water to a boil, drop your pasta and cook to al dente (about 7 to 8 minutes).
Stir the fennel seed into your sausage and add in your stock to de-glaze your pan (scrape all the little bits off the bottom).  Simmer over low heat a minute or two.
Whisk your flour and milk into your sausage for a minute to create a roux (your sauce).  Stir in your defrosted squash and cheese.  Reduce heat to low and let everything simmer together about 5 minutes.
Drain the water off your pasta and add hot pasta to your sausage mixture and stir until all of the pasta is covered in sauce.  Top with basil (optional).
Serve and enjoy!
Easy, easy!  The squash and cheddar taste delish with the sausage.  You and your family will be enjoying this all season long!If you want to roast your own butternut squash, it’s simple!  Preheat your oven to 425 degrees.  Split a butternut squash down the middle, scrape out the seeds, drizzle a few tablespoons of Extra Virgin Olive Oil over the tops of them and a liberal amount of salt and pepper.  Roast on a baking sheet in the oven about 30 minutes.  Remove from oven and scrape out the insides of your squash.  Stir about 2 cups of that squash into this pasta dinner.  Done!

To see even more of my yummy (and easy!) fall recipes, click HERE.

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  • Sheaffer {Pinterest Told Me To} September 5, 2013 at 10:07 am

    Oh my goodness! This looks SO yummy. Such a great dinner for a cozy fall night!

  • Ashley September 5, 2013 at 12:19 pm

    Y.U.M. That is all 😉

  • Kasey Attianese September 5, 2013 at 1:34 pm

    This sounds like an amazing fall/winter recipe! So excited! Thanks for sharing!

  • AmyRay September 5, 2013 at 1:42 pm

    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 September 5, 2013 at 1:50 pm

    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 September 5, 2013 at 2:06 pm

    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 September 5, 2013 at 2:22 pm

    I made this numerous times last year & my whole family devours it & hopes for leftovers!

  • Jamie @ You Gotta Have Hart September 5, 2013 at 7:18 pm

    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 September 5, 2013 at 7:47 pm

    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 September 6, 2013 at 2:11 am

    Great recipe!

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  • Hayley Chandler September 6, 2013 at 2:20 am

    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 September 6, 2013 at 9:52 am

    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 September 19, 2013 at 12:33 am

    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 February 25, 2015 at 1:17 pm

    LOVED this!! Also like a fancy healthier Mac and cheese! We love the pumpkin sausage pasta, but this competes with it. So good!

  • Laura October 17, 2015 at 5:50 pm

    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!