Go Back
Skillet Italian Sausage and Butternut Squash Pasta dish in a skillet

Skillet Italian Sausage and Butternut Squash Pasta

A comforting dish combining tender pasta, savory Italian sausage, earthy Brussels sprouts, and sweet butternut squash in a creamy sauce, cooked in just one skillet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage, sliced Use turkey sausage for a lighter option.
  • 12 oz bow-tie (farfalle) pasta Can swap for gluten-free pasta or zucchini noodles.
  • 1 lb Brussels sprouts, trimmed and halved Can be substituted with spinach or kale.
  • 2 cups butternut squash, peeled and cubed
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 1/2 cup heavy cream Can substitute with heavy coconut cream for a vegan version.
  • 1/4 cup Parmesan cheese, grated Omit for a vegan version.
  • 2 tbsp balsamic vinegar
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

Cooking
  1. Heat the olive oil in a large skillet over medium-high heat. Add in the sliced Italian sausage, cooking it for 6–8 minutes until it’s golden brown and caramelized.
  2. Toss in the halved Brussels sprouts and cubed butternut squash. Cook for an additional 8–10 minutes until they’re tender and starting to brown.
  3. Add the minced garlic and cook for about a minute until fully fragrant.
  4. Pour in the chicken broth and incorporate the bow-tie pasta, ensuring the pasta is submerged underneath the liquid.
  5. Bring the mixture to a boil, then reduce the heat to medium-low. Cover it and let it simmer for 12–15 minutes until the pasta is al dente.
  6. Remove the lid and stir in the heavy cream, Parmesan cheese, balsamic vinegar, and dried thyme. Cook it for another 1–2 minutes until the sauce thickens a bit.
  7. Taste and season with salt and pepper as necessary. Let it rest for 2–3 minutes before serving.
  8. Garnish with freshly chopped parsley and sprinkle extra Parmesan cheese if desired.

Notes

This dish is great on its own or paired with a simple green salad. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.