One-Pan Butternut Squash Sausage Pasta, a cheap and easy dinner recipe that can please the whole family. A delicious alternative to the good old pasta with tomato sauce.
As a mum of two little girls, one fussy, and another one not quite fussy yet, I make sure that pasta never misses from my pantry. It always makes an excellent last minute meal, and saves the day when I have no idea what else to put on the table.
For a food blogger, you would think that running out of ideas shouldn’t be the case. Well, believe me or not, that’s one of the first thoughts I have in the (very early) morning: what else can I cook for them today?
It wouldn’t be such a struggle had my toddler been less of a fussy pants. But, as it happens, she rarely digs in and eats happily whatever is on her plate. If you have a toddler who fusses over food, please tell me I am not alone!
But, wait!!! What can you see in the photo below? The little hand strikes again!!!
HOW TO MAKE BUTTERNUT SQUASH SAUSAGE PASTA
You gotta love one-pot pasta recipes. Quick, easy, and most importantly, only one pot to worry about. Cleaning it is also easy peasy. Together with my One-Pot Leftover Roast Chicken Pasta and One-Pot Cheesy Ground Beef Pasta, this squash and sausage pasta is one of my favourite midweek dishes.
- start by slicing the sausages and fry them in a pan with a bit of oil. You can use any kind of sausages you like, pork, chicken, vegetarian, vegan, you name it!
- add the cubed butternut squash and spring onions, vegetable broth and pasta, and leave to cook with the lid on until the pasta is cooked through and the liquid is evaporated
- season to taste and garnish with parsley
And that’s it, super quick and easy, it’s it? Fussy toddlers approved this, I am telling you now! So, what’s with the butternut squash and sausage pasta casserole that made the toddler eat so well? It’s a delicious combination of sweet butternut squash, cooked until mushy to form a sauce, cheesy goodness, yummy sausages, lots of parsley, and pasta, all cooked in the same pot.
Can you freeze the butternut squahs and sausage pasta?
Yes, absolutely! It’s best to portion it though before adding it to a freezer-friendly container, in this way you reheat just the right amount you need. And you can use either fresh butternut squash, or frozen one. Some shops sell frozen butternut squash cubes, so that’s quite handy.
I had a bag of frozen butternut squash cubes, so all I had to do is boil them for about 5 minutes in hot water, then cut them up in cubes, and add them to the pan. Since that pasta takes about 20 minutes or so to cook, the butternut squash becomes mushy, making it the most delicious sauce. Do give it a go!
What else can I use instead of butternut squash?
Any squash works well here, or, why not, other Fall favourite vegetables: sweet potatoes and pumpkin. Just follow the same instructions, and the texture should not change much, if at all.
More pasta dishes to enjoy with the family:
If you’ve liked my ONE-PAN BUTTERNUT SQUASH SAUSAGE PASTA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
One-Pan Butternut Squash Sausage Pasta, a cheap and easy dinner recipe to please the whole family. It might be simple, but it's so flavourful and hearty.
- 2 cups fusilli pasta
- 400 g sausages
- 1 cup cubed butternut squash
- 1 spring onion
- 3 cups low-salt vegetable stock (broth)
- 2 tbsp freshly-chopped parsley
- a pinch of black pepper
- 1 tsp olive oil
- 1/2 cup grated Cheddar cheese
Slice the sausages, add the olive oil to a pan and fry the sausages for about 5 minutes until cooked through.
Cut the spring onions and add them to the pan together with the butternut squash.
Give it a good stir, then add the pasta and the vegetable stock, and cook with the lid on for about 20 minutes until the pasta is cooked and the liquid is nearly evaporated. Stir a few times while it cooks,
Add the cheese, season with black pepper, give it a good stir, then add the chopped parsley and remove from the heat.
- You can use any kind of sausages, pork, chicken, turkey, vegetarian or vegan.
- I opted for a low-salt vegetable stock as the sausages added enough flavour and salt to the dish, so there was no need for added salt. Feel free to add more if you like.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.