One-Pan Butternut Squash Sausage Pasta
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, this dish is a fantastic recipe for toddlers who can use their little hands to feed themselves.
Servings: 4 people
Calories: 508kcal
Ingredients
- 2 cups fusilli pasta
- 400 g sausages
- 1 cup cubed butternut squash
- 1 spring onion
- 3 cups low-salt vegetable stock (broth)
- 2 tablespoon freshly-chopped parsley
- a pinch of black pepper
- 1 teaspoon olive oil
- ½ cup grated Cheddar cheese
Instructions
- 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.
- Serve hot!
Notes
- 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.
- 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.
- Any kind of pasta can be used, it does not have to be fusilli.
- Butternut squash can be swapped for sweet potatoes, pumpkin or carrots.
Nutrition
Calories: 508kcal | Carbohydrates: 29g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 86mg | Sodium: 1433mg | Potassium: 462mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4500IU | Vitamin C: 11.1mg | Calcium: 137mg | Iron: 2mg