Description

A hearty and comforting Butternut Squash Sausage Pasta that combines tender butternut squash, savory turkey sausage, kale, and creamy egg noodles. This recipe features warming spices and a velvety sauce made with chicken broth and half-and-half for a balanced, satisfying meal perfect for a family dinner.

Ingredients

Scale

Meat and Oil

3 tablespoons extra virgin olive oil, divided
1 pound ground turkey or chicken sausage (any flavor)

Vegetables and Aromatics

1 small butternut squash (about 1 ¼ pounds), peeled, seeded, and cut into ½-inch cubes (about 3 ½ cups)
1 red onion, thinly sliced
3 cloves garlic, minced (about 1 tablespoon)
1 medium bunch kale (about 8 ounces), stemmed and chopped (about 4 cups)

Spices and Seasonings

1 teaspoon kosher salt, divided
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper

Liquids and Dairy

1 (14.5-ounce) can low-sodium chicken broth
½ cup half-and-half

Carbohydrates and Cheese

12 ounces frozen egg noodles
½ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh sage

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Instructions

Brown Sausage: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey or chicken sausage and cook, stirring occasionally, until browned and cooked through. Once done, remove the sausage from the skillet and set it aside.
Sauté Vegetables: Reduce heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the cubed butternut squash, thinly sliced red onion, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Cook, stirring occasionally, until the squash is tender and develops a golden color. Add the minced garlic, ground nutmeg, and cayenne pepper and cook for another minute until the spices are fragrant.
Wilt Kale and Simmer: Stir in the chopped kale to the skillet. Pour in the low-sodium chicken broth and cover immediately. Let it simmer covered for about 4 minutes until the kale wilts and the liquid slightly reduces.
Cook Noodles: Stir the frozen egg noodles and half-and-half into the skillet. Cover again and simmer on medium-low heat until the noodles are fully cooked and tender, and the kale is soft, stirring once halfway through cooking to prevent sticking. This should take about 8-10 minutes.
Combine and Serve: Remove the skillet from heat and stir the cooked sausage back into the pasta mixture. Sprinkle with freshly grated Parmesan cheese and chopped fresh sage. Taste and adjust seasoning with additional salt if needed. Serve the pasta hot for a comforting meal.

Notes

You can substitute ground turkey or chicken sausage with any flavored sausage you prefer for variation.
Make sure to peel and seed the butternut squash thoroughly to ensure even cooking and a smooth texture.
If you do not have half-and-half, you can substitute with whole milk or cream for a richer sauce.
Kale can be substituted with spinach or Swiss chard if preferred.
This dish reheats well and makes great leftovers for lunch the next day.
Adjust the cayenne pepper to your desired spice level to make it milder or spicier.