This cozy, one-skillet meal is packed with flavor, plus roasted squash (skin and all – trust me, it’s amazing)! 😋 Super easy to make and perfect for weeknights when you want something delicious but don’t want to spend all night cooking.
The recipe
Preheat the oven to 400°F (200°C). Toss pre-cut squash with olive oil and garlic powder, then spread it on a baking sheet. Roast for 25-30 minutes or until golden and tender.
While the squash is roasting, heat a large skillet over medium heat. Add your sausage of choice (I used spicy Italian chicken sausage) and cook until browned.
Add diced onion to the skillet and sauté for 2-3 minutes, allowing it to soften.
Stir in your seasonings and uncooked pasta, making sure everything is well combined.
Pour in enough water or broth to cover the pasta. Bring to a boil, then reduce the heat to medium-low. Cover with a lid and simmer until the pasta is cooked through, stirring occasionally.
Once the pasta is done, stir in a bit of butter and cream if you’d like extra richness. Personally, I think it’s delicious even without it!
Add fresh spinach to the skillet and stir until wilted.
Don’t forget the squash! Once your squash is roasted, top the pasta with it. Yes, you can eat it with the skin – it’s so good!
Grate fresh parmesan over the dish and serve hot. Enjoy!
Roasted Squash & Sausage Pasta Skillet
Ingredients
- 10 ounces spicy or regular Italian sausage
- 1/2 cup onion, diced
- 20 ounces Trader joe's Cut Delicata Squash
- 1 1/4 cup pasta uncooked (I’m using Bucati macaroni noodles)
- 3 cups water (or broth)
- 1/2 cup grated parmesan
- 3 cloves garlic, minced
- salt & pepper to taste
- 2 cups packed spinach
- 2 tablespoons butter
- Optional: half n half or milk or cream
Instructions
- Preheat the oven to 400°F . Toss pre-cut squash with olive oil and garlic powder, then spread it on a baking sheet. Roast for 45 minutes or until golden and tender.
- While the squash is roasting, heat a large skillet over medium heat. Add your sausage of choice (I used spicy Italian chicken sausage) and cook until browned.
- Add diced onion to the skillet and sauté for 2-3 minutes, allowing it to soften.
- Stir in your seasonings and uncooked pasta, making sure everything is well combined.
- Pour in enough water or broth to cover the pasta. Bring to a boil, then reduce the heat to medium-low. Cover with a lid and simmer until the pasta is cooked through, stirring occasionally.
- Once the pasta is done, stir in a bit of butter and cream if you'd like extra richness. Personally, I think it’s delicious even without it!
- Add your grated parmesan and fresh spinach to the skillet and stir until wilted.
- Don’t forget the squash! Once your squash is roasted, top the pasta with it. Yes, you can eat it with the skin – it’s so good!
- Grate fresh parmesan over the dish and serve hot. Enjoy!
