Description
This hearty Butternut Squash Sausage Pasta combines tender in-season butternut squash with flavorful ground turkey or chicken sausage, kale, and creamy egg noodles for a comforting, well-balanced meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Oils
- 3 tablespoons extra virgin olive oil, divided
- 1 pound ground turkey or chicken sausage (any flavor)
Vegetables and Herbs
- 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
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 medium bunch kale (about 8 ounces), stemmed and chopped (about 4 cups)
- 1 tablespoon chopped fresh sage
Pantry Items and Dairy
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- â…› teaspoon cayenne pepper
- 1 (14.5-ounce) can low-sodium chicken broth
- ½ cup half-and-half
- 12 ounces frozen egg noodles
- ½ cup freshly grated Parmesan cheese
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 until browned and thoroughly cooked through. Once done, remove the sausage from the skillet and set it aside to use later.
- Sauté Vegetables: Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the cubed butternut squash, thinly sliced red onion, ½ teaspoon of kosher salt, and ground black pepper. Cook the mixture, stirring occasionally, until the butternut squash is tender and golden brown. Then add the minced garlic, ground nutmeg, and cayenne pepper, cooking everything until the garlic is fragrant.
- Wilt Kale and Simmer: Add the chopped kale to the skillet and immediately pour in the low-sodium chicken broth. Cover the skillet with a lid and allow it to simmer for 4 minutes, enabling the kale to wilt and absorb the flavors.
- Cook Noodles: Stir in the frozen egg noodles and half-and-half into the skillet. Cover again and simmer until the noodles are cooked through and the kale is tender, stirring once halfway through cooking to prevent sticking.
- Combine and Serve: Remove the skillet from heat and gently fold the cooked sausage back into the pasta mixture. Sprinkle with freshly grated Parmesan cheese and chopped fresh sage. Taste and add additional kosher salt if needed. Serve the pasta hot for a satisfying meal.
Notes
- You can substitute chicken or turkey sausage with your preferred sausage flavor for variety.
- Ensure the butternut squash is cut into uniform cubes for even cooking.
- Use fresh kale for the best texture, but spinach can be substituted if desired.
- Frozen egg noodles do not need to be thawed before adding.
- Adjust cayenne pepper according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
