Why I Love This Recipe
Hear me out…butternut squash belongs in pasta. Once it’s roasted and blended into a creamy sauce, it adds the most incredible richness without overpowering the dish. Paired with spicy Italian chicken, fettuccine, parmesan, and a little kick from the red pepper flakes, this is the kind of cozy dinner that tastes like something you’d order at a restaurant but is surprisingly easy to make at home.
Enjoying The Leftovers
Don’t be surprised if you’re already planning tomorrow’s lunch before dinner is over. This pasta is just that good.
Storing:
Store the pasta in an airtight container in the refrigerator for up to 4 days.
Reheating:
Reheat gently in a skillet over medium-low heat or microwave in 30 to 60 second intervals until warmed through. Add a splash of chicken broth, milk, or cream if needed to loosen the sauce, then finish with extra parmesan before serving.
Butternut Squash Pasta
Ingredients
- 2 lbs butternut squash, cubed
- 2 tsp dried sage
- 2 tsp dried thyme
- 1 tbsp avocado oil
- 1 lb spicy Italian ground chicken sausage
- 1/2 small red onion, finely ficed
- 1 cup chicken stock
- 3 cloves garlic, minced
- 1/4 cup half and half
- 1 cup chicken stock
- 1 tsp white wine vinegar
- 16 oz fettuccine noodles
Toppings
- Freshly shaved parmesan
- Red pepper flakes
Instructions
- Preheat your oven to 400°F. Spread the cubed butternut squash onto a baking sheet, drizzle with olive oil, and season with sage, thyme, salt, and pepper. Roast for 25-30 minutes, or until the squash is fork-tender.
- Meanwhile, cook your pasta according to the package directions. Reserve about ½ cup of the pasta water before draining, if needed to thin the sauce later.
- Heat a large skillet over medium-high heat. Add the ground chicken and cook for 7-10 minutes, breaking it apart as it browns. Once fully cooked, transfer it to a plate. In the same skillet, add the diced red onion and sauté for 3-4 minutes, until softened.
- Transfer the roasted butternut squash to a blender along with the chicken stock and garlic. Blend until completely smooth and creamy.
- Pour the butternut squash sauce into the skillet with the onions and let it simmer for 2–3 minutes. Taste and season with additional salt and pepper if needed.
- Stir the cooked ground chicken back into the sauce, then add the half-and-half and white wine vinegar. Mix until everything is well combined and heated through.
- Add the cooked pasta and toss until evenly coated. If the sauce is thicker than you'd like, stir in a splash of the reserved pasta water until it reaches your desired consistency.
- Serve topped with freshly grated Parmesan cheese and red pepper flakes, if desired. Enjoy!
cook along with me!
Nutrition Per Serving
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