One Pot Butternut Squash and Sausage Pasta
An easy one-pot pasta recipe with sausage and butternut squash.
Servings: 6 Servings
Calories: 680kcal
Ingredients
- 3 tablespoons olive oil
- 1/2 medium yellow onion finely chopped
- 6 cloves garlic minced
- 1/2 small butternut squash peeled and chopped (3 cups)
- 4 1/2 cups low-sodium chicken broth
- 1/4 cup dry white wine
- 1 12- ounce package gluten-free penne noodles
- 1 tablespoon Herbs de Provence (or Italian seasoning)
- 2 teaspoons lemon zest
- 1 12-ounce package pre-cooked chicken sausage, (see note)*
- 4 cups baby spinach or kale
- 1 1/2 cups gruyere cheese grated (see note)**
Instructions
- Heat the olive oil in a large saucepan or stockpot over medium-high. Add the onion and sauté, stirring occasionally until onion begins to turn translucent, about 3-5 minutes.
- Add the garlic and chopped butternut squash and cook, stirring occasionally for 2 minutes.
- Add the chicken broth and white wine, and bring to a full boil. Add the penne noodles, Herbs de Provence (or Italian seasoning) and sea salt, and return to a boil. Reduce heat to a simmer and cook at a gentle boil, stirring occasionally, for 12 to 14 minutes.
- Add the sliced sausage and greens and stir. Cook and stir until most of the liquid has evaporated, about another 2-5 minutes.
- Once much of the liquid has cooked off, add the Gruyere (or Parmesan) cheese, and lemon zest. Gently stir to avoid breaking the noodles. Serve with additional grated Gruyere or Parmesan cheese.
Notes
*I like using Aidell's Chicken Sausage - the Italian or the Chicken & Apple goes great in this recipe! **You can also use Parmesan cheese or Pecorino Romano.
Nutrition
Serving: 1Serving | Calories: 680kcal | Carbohydrates: 53g | Protein: 26g | Fat: 41g | Fiber: 3g | Sugar: 2g