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One Skillet Butternut Squash & Sausage Pasta

  • Total Time: 35 minutes
  • Yield: 6-8 1x


  • 1 pound of sausage (either ground or links cut into small pieces)
  • 3 cloves of garlic, minced
  • pinch of salt
  • ~1/4 teaspoon of black pepper
  • 4 cups of chicken broth**
  • 1/2 cup of white wine or other cooking wine**
  • 1/2 cup of cream (I used half and half bc it’s what I had in the house)**
  • 12 ounces of pasta (I used penne)
  • 1/2 of a butternut squash (~3 1/2 cups diced), diced into cubes
  • 2 large handfuls of spinach, roughly chopped
  • 12 teaspoons (depending on preference) of fresh thyme, de-stemmed
  • 6 ounces of cheese (I used mozzarella), cubed
  • **If you would prefer, you can omit the cream and/ or white wine and substitute it with an equal amount of more broth


  1. In a large skillet over medium heat, combine the garlic, S&P, and sausage. Cook, stirring frequently, until the sausage is fully cooked. Once done, pour everything in the pan into a seperate bowl and return skillet to the stove.
  2. Combine the broth, white wine, and cream in the skillet and then add in the pasta. Bring to a boil and then lower to a simmer for about 6 minutes. Add in the squash and continue to simmer for an additional 8-10 minutes until both the pasta and the squash are just barely tender.
  3. Stir in the thyme and spinach and cook for an additional couple minutes.
  4. Add the sausage back in and stir in the cheese. Continue to stir until the cheese is mostly melted all the way through.
  5. Take the skillet off of the heat, cover, and then let sit for about 5 minutes.
  6. Stir, serve, and ENJOY!!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes