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Irresistible 65-Minute Sausage and Butternut Squash Pasta

Sausage and Butternut Squash Pasta with turkey sausage, roasted squash, kale, parsley, and Parmigiano-Reggiano
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Sausage and Butternut Squash Pasta combines seasonal ingredients in an approachable roasting and stovetop recipe with a carefully controlled texture. The independently written steps preserve the verified quantities, yield, and timing while giving home cooks clear cues for serving the finished dish.

Ingredients

Scale
  • 1 pound whole-wheat orecchiette, penne, or farfalle
  • 4 cups medium butternut squash cubes
  • 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 6 links mild Italian turkey sausage, casings removed
  • 3 garlic cloves, grated
  • 4 cups kale, roughly torn
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup minced fresh parsley

Instructions

  1. Heat the oven to 400°F and line a rimmed baking sheet. Toss the squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread it in one layer.
  2. Roast for 25 to 30 minutes, turning once halfway through, until tender with golden edges. Meanwhile, cook the pasta according to its package directions. Reserve 1 cup starchy cooking water, then drain.
  3. Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the turkey sausage and break it into small pieces. When it is about halfway cooked, stir in the grated garlic; continue cooking for 7 to 9 minutes total, until the meat reaches 165°F.
  4. Pour in the reserved pasta water and scrape the browned flavor from the pan. Stir in the kale, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook for 2 to 3 minutes until bright green and wilted.
  5. Fold in the roasted squash, cooked pasta, Parmigiano-Reggiano, and parsley. Toss until hot and evenly combined, taste for seasoning, and garnish with additional parsley or cheese if desired.

Notes

  • Keep the squash cubes uniform and spread them in one layer so they roast instead of steaming.
  • Reserve the pasta water before draining; its starch helps the pan juices and cheese cling to the pasta.
  • Break the turkey sausage into small pieces for even cooking and verify 165°F with a thermometer.
  • Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Nutrition

Keywords: Sausage and Butternut Squash Pasta, Sausage Pasta, Butternut Squash Recipes, Fall Pasta, Turkey Sausage Recipes, Kale Recipes, Family Dinner, One Pot Meals

Find it online: https://thekitchenfinesse.com/2026/08/08/sausage-and-butternut-squash-pasta/