Print

Easy One-Pan Fall Pasta with Sausage & Squash

one-pan fall pasta with sausage and squash - featured image
Print Recipe

A cozy one-skillet pasta dish featuring Italian sausage, butternut squash, and fresh herbs, all cooked together in a single pan for a quick and flavorful fall dinner.

Ingredients

Scale
  • 1 lb Italian sausage, casings removed
  • 2 cups butternut squash, peeled and diced into ½-inch cubes
  • 8 oz short pasta (such as rigatoni, fusilli, or cavatappi)
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup water
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 6–8 fresh sage leaves, chopped
  • 2 sprigs fresh thyme, leaves stripped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup freshly grated Parmesan cheese
  • 1 tablespoon butter (optional)

Instructions

  1. Prep your ingredients: Peel and dice the butternut squash into ½-inch cubes. Dice the onion, mince the garlic, and chop the sage. Remove the casings from the sausage if they’re intact. Have your broth measured and ready.
  2. Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook for 5-6 minutes, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pan.
  3. Sauté the aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pan. Toss in the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, chopped sage, and thyme leaves. Cook for 30 seconds until fragrant.
  4. Cook the squash: Add the cubed butternut squash to the pan. Season with a pinch of salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the squash starts to soften and get a little color on the edges.
  5. Add the pasta and broth: Pour the uncooked pasta directly into the skillet. Add the 2 cups of broth and 1 cup of water. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil.
  6. Simmer with the lid on: Once boiling, reduce the heat to medium-low. Cover the skillet with the lid and let it simmer for 12-14 minutes. Stir once halfway through to make sure nothing is sticking.
  7. Check for doneness: After 12 minutes, remove the lid and check the pasta. It should be al dente. If still too firm, add another ¼ cup of water, replace the lid, and cook for 2-3 more minutes. The sauce should be creamy and clinging to the pasta.
  8. Finish the dish: Return the cooked sausage to the skillet. Stir in the butter (if using) and half the grated Parmesan. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Stir gently until combined and cheese is melted.
  9. Rest and serve: Remove the skillet from the heat. Let it sit for 2-3 minutes to allow the sauce to thicken. Serve directly from the pan, topped with remaining Parmesan and fresh sage leaves.

Notes

For best results, cut squash uniformly into ½-inch cubes. Don’t stir too much during simmering. If sauce is too thin, simmer uncovered for 2-3 minutes. Leftovers keep for up to 4 days in the fridge and taste even better the next day.

Nutrition

Keywords: one-pan pasta, fall pasta, butternut squash pasta, Italian sausage pasta, easy weeknight dinner, one skillet meal

Find it online: https://cheerycrisp.com/easy-one-pan-fall-pasta-with-sausage-and-squash/