Skillet Italian Sausage and Butternut Squash Pasta is a comforting, one-pan dish that seamlessly combines savory Italian sausage with seasonal vegetables like Brussels sprouts and butternut squash. This recipe comes together in under 30 minutes, making it an ideal choice for busy weeknight dinners, cozy family gatherings, or even a festive holiday feast. The rich flavors of garlic, cream, and balsamic vinegar play beautifully with the texture of bow-tie pasta, creating a satisfying meal everyone will love.
Why you’ll love this dish
There are so many reasons to embrace this delightful pasta recipe. First and foremost, it’s a quick and fuss-free meal that fits perfectly into a busy schedule. You can whip it up in less than half an hour, which means more time for family and relaxation. The combination of hearty ingredients makes it not just filling but also nutritious, and it shines at any time of the year, especially during the cooler months when butternut squash is at its peak.
“This Skillet Italian Sausage and Butternut Squash Pasta is a revelation! My usual pasta dish just got an upgrade. The flavors are out of this world, and the best part? My kids devoured it!” — Sarah, Home Cook
The cooking process explained
Let’s break down how this dish comes together. You’ll start by browning the sausage for deep, savory flavor before introducing the veggies into the mix. The garlic will add an aromatic layer that sets the stage for simmering bow-tie pasta in a rich broth. Finally, a splash of heavy cream and a sprinkle of Parmesan rounds everything out beautifully, creating a creamy sauce that clings perfectly to the pasta. Trust me, your kitchen will smell heavenly!
What you’ll need
Before diving into the cooking, gather the following ingredients:
- 1 lb Italian sausage, sliced
- 12 oz bow-tie (farfalle) pasta
- 1 lb Brussels sprouts, trimmed and halved
- 2 cups butternut squash, peeled and cubed
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Feel free to swap in turkey sausage for a lighter option or add more veggies, like spinach or kale, to amplify the health benefits.
Step-by-step instructions
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Heat the olive oil in a large skillet over medium-high heat. Add the sliced Italian sausage and brown for 6–8 minutes until it’s cooked through and caramelized.
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Toss in the Brussels sprouts and butternut squash, cooking for 8–10 minutes until they start to brown and soften.
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Add in the minced garlic and cook for an additional minute until fragrant.
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Pour in the chicken broth and add the bow-tie pasta. Stir well, making sure the pasta is submerged in the liquid.
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Bring everything to a boil, then reduce the heat to medium-low. Cover and let it simmer for 12–15 minutes or until the pasta is tender.
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Remove the lid and stir in the heavy cream, Parmesan cheese, balsamic vinegar, and dried thyme. Let it cook for another 1–2 minutes until the sauce thickens.
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Taste and season with salt and pepper as needed. Allow it to rest for 2–3 minutes before serving.
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Garnish with chopped parsley and extra Parmesan before serving.
Best ways to enjoy it
This dish is not only rich in flavor but also visual appeal. To serve, plate it up with a sprinkle of extra Parmesan and a dash of freshly cracked pepper. Pair it with a simple green salad drizzled with your favorite vinaigrette for a delightful balance. Lightly toasted garlic bread makes for a fantastic side, and a glass of robust red wine can take your meal to the next level.
Storage and reheating tips
If you have leftovers, you’re in luck! Store them in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of chicken broth to bring the creaminess back. If you want to keep it for longer, you can freeze it for up to three months, but keep in mind that the texture of the veggies may change after thawing.
Helpful cooking tips
To elevate this recipe, consider these helpful tips:
- For an extra depth of flavor, sear the sausage until fully caramelized—don’t rush this step.
- Choose the freshest Brussels sprouts and seasonal squash for the best taste.
- Feel free to add a bit of cayenne or crushed red pepper if you enjoy a kick.
Creative twists
Experimenting with this dish can lead you in delightful new directions. Swap out the sausage for plant-based alternatives for a vegetarian version, or include different veggies based on the season—think asparagus in the spring or zucchini in the summer. You could also try adding spices like smoked paprika for a deeper flavor profile.
Common questions
How long does it take to make this recipe?
This Skillet Italian Sausage and Butternut Squash Pasta can be ready in about 30 minutes.
Can I use a different type of pasta?
Absolutely! Any pasta shape you love can work, though cooking times may vary.
Is there a way to make this dish dairy-free?
Yes! Substitute heavy cream with coconut milk and use a dairy-free cheese option.
What if I don’t have chicken broth?
Vegetable broth or even water could work in a pinch for cooking the pasta.
Can I make this in advance?
You can prep the sausage and veggies ahead of time; just cook it all together when you’re ready to eat.
Final thoughts
This Skillet Italian Sausage and Butternut Squash Pasta is a deliciously warming dish that’s perfect for sharing with family or friends. With its rich flavors and simple preparation, it’s bound to become a new favorite in your home. I hope you give it a try—let me know how it turns out!
Skillet Italian Sausage and Butternut Squash Pasta
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced Italian sausage and brown for 6–8 minutes until it's cooked through and caramelized.
- Toss in the Brussels sprouts and butternut squash, cooking for 8–10 minutes until they start to brown and soften.
- Add in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the bow-tie pasta. Stir well, making sure the pasta is submerged in the liquid.
- Bring everything to a boil, then reduce the heat to medium-low. Cover and let it simmer for 12–15 minutes or until the pasta is tender.
- Remove the lid and stir in the heavy cream, Parmesan cheese, balsamic vinegar, and dried thyme. Let it cook for another 1–2 minutes until the sauce thickens.
- Taste and season with salt and pepper as needed. Allow it to rest for 2–3 minutes before serving.
- Garnish with chopped parsley and extra Parmesan before serving.