Butternut Squash and Chicken Sausage Skillet

This simple fall inspired Butternut Squash and Chicken Sausage Skillet is a cozy and complete meal you can have on the table in about 30-minutes. Tender pasta, sweet Italian chicken sausage, and butternut squash scented with Autumn spices in a delightful cream sauce. A perfect supper for a lazy night in.

What You’ll Love About Butternut Squash and Chicken Sausage Skillet:

Bring on the fall recipes! Today is October 1st, which according to me, means it’s officially the beginning of the fall season. Some of my favorite meals to make during this time of year is my Turkey Chili with Pumpkin, and Roasted Butternut Squash and Apple Soup. So yummy!

This simple Butternut Squash and Chicken Sausage Skillet has everything you need for a complete and healthy supper. It’s filling and comforting but not weighted down with heavy ingredients. All the flavors come together in one-pan and each bite is a taste of Autumn, truly.

My favorite thing about this dish is the balanced sweet, savory, and warm spices. The touch of nutmeg makes this recipe unique but not too far out there for your family to enjoy.

Simple Ingredients:

• Olive oil and butter- This is used to sauté the chicken sausage and veggies.
• Chicken sausage– You’ll want to use uncooked sausage for this recipe. I use a sweet Italian chicken sausage.
• Butternut squash- This offers a subtle sweetness and healthy heartiness to the dish
• Garlic- Adds a subtle garlicky flavor.
• Spices- Nutmeg, red pepper flakes, and salt and pepper to taste.
• Pasta- I use Campanelle pasta from Trader Joe’s.
• Spinach- I use fresh baby spinach.
• Half and Half- This will offer some creaminess but not too heavy.
• Parmesan cheese- For flavor and a nutty taste.

Substitutions:

How To Make Butternut Squash and Chicken Sausage Skillet:

See full instructions in recipe card below

Step One. Cook pasta according to the package directions. Drain but do not rinse. Set aside until ready to use.

Step Two. Add oil to a large skillet and cook chicken sausage until no longer pink, breaking into crumbles. Transfer cooked chicken to a plate.

Step Three. Add butter and a little more olive oil to the skillet. Add butternut squash pieces and season lightly with salt and pepper. Cook and brown squash until tender. Transfer to the same plate as the chicken sausage.

Step Four. Add a little more olive oil to the pan and stir in garlic and spinach. Wilt spinach then stir in half and half, red pepper flakes, and nutmeg. Bring to a low simmer and stir in parmesan cheese.

Step Five. Once cheese is melted stir in pasta, chicken sausage, and butternut squash. Season to taste with salt and pepper and serve.

Recipe Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Southwest Stuffed Butternut Squash
• Skillet Butternut Ravioli with Meat Sauce
• Autumn Chicken Orzo Soup
• Zucchini Cheddar Corn Bread

Butternut Squash and Chicken Sausage Skillet

This simple fall inspired Butternut Squash and Chicken Sausage Skillet is a cozy and complete meal you can have on the table in about 30-minutes. Tender pasta, sweet Italian chicken sausage, and butternut squash scented with Autumn spices. A perfect supper for a lazy night in.

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 622kcal

Equipment

• 1 large skillet
• microwave pasta maker or use a pot to cook pasta

Ingredients

• 3 tbsp olive oil, divided
• 1/2 tbsp butter
• 1/2 lb sweet Italian chicken sausage, casings removed, about 2 1/2 sausages
• 2 cups cubed butternut squash
• 2 cups campenelle pasta, measured dry, then cooked according to the package directions, al dente, drain but do not rinse reserve 1 cup of pasta water
• 2-3 garlic cloves, minced
• 1 (16) ounce package of fresh baby spinach
• 1/4 tsp red pepper flakes
• 1/8-1/4 tsp nutmeg optional
• 1 cup half and half
• 1/2 cup grated parmesan cheese
• salt and pepper to taste

Instructions

• Add 1 tbsp of olive oil to a large skillet over medium heat. Cook and crumble chicken sausage until no longer pink, about 5-6 minutes. Transfer cooked chicken to a large plate.
• Add 1 more tbsp of olive oil along with butter to the skillet. Add butternut squash pieces and season lightly with salt and pepper. Cook and brown squash until tender, about 8-minutes. Transfer squash to the same plate as the chicken sausage.
• Add remaining 1 tbsp olive oil to the skillet and stir in garlic and spinach. Cook spinach until wilted. This should take 1-2 minutes. Turn heat down to low and make sure pan is not too hot. Slowly add in half and half, red pepper flakes, and nutmeg. Use a whisk to scrape up any bits from the bottom of the pan. Bring mixture to a low simmer , stirring constantly, then stir in parmesan cheese.
• Once cheese is melted stir in cooked pasta, chicken sausage, and butternut squash. Add reserved pasta water as needed if it seems dry. It should be creamy not watery. Season to taste with salt and pepper and serve.

Notes

Tips:

 

• Save Time! Use pre-cut butternut squash- This is a great recipe to use pre-cut butternut from the grocery store. It will save on time and get dinner on the table faster.
• Save your pasta water- Pasta water has a lot of starch and will help keep the dish creamy. Save about 1 cup and add it as needed during the last step.
• Save time! Cook pasta in microwave- I love my microwave pasta maker. It eliminates the process of boiling water on the stove, plus it frees up space on my stove so I can work on the rest of the dish. It cooks pasta perfect every time following the manufactures instructions.

 

Substitutions:

 

• Meat- This recipe works with ground turkey or other Italian chicken sausage you might like. I wouldn’t recommend plain ground chicken.
• Squash- If you don’t care for squash you can use sweet potatoes, or carrots.
• Other spices- Italian seasoning, oregano, or thyme would be a nice addition.
• Pasta- You’ll want to use a medium shape pasta like penne, bowtie, or spiral pasta.
• Veggies- Add other veggies like sliced zucchini, broccoli florets, or mushrooms.
• Half and half- You can use heavy cream for a richer and creamier consistency. Full-fat unsweetened coconut milk would also work if you want to make this dairy-free and leave out the cheese.
• Cheese- You can add more parmesan or add shredded mozzarella for more cheesiness.

 

Common Questions: 

 

Can I make this ahead of time?

Yes! However, you may need to add more half and half or cream as the pasta will absorb most of it after it sets and cools.

What if I don’t like nutmeg?

This has a very subtle nutmeg flavor, although, you can use cinnamon in place of nutmeg or leave it out all together.

Is this dish spicy?

This recipe is not spicy. I only use a pinch of red pepper flakes and it only offers a touch of heat. Not spicy. My chicken sausage is mild as well.

Why is my dish dry after I add the pasta?

Depending on the type of pasta you use, it can absorb the moisture quickly making the dish less creamy. Add a splash of pasta water or more cream to offer some creaminess.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 622kcal | Carbohydrates: 62g | Protein: 26g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 951mg | Potassium: 1156mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19345IU | Vitamin C: 50mg | Calcium: 344mg | Iron: 5mg

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