Italian Sausage, Butternut Squash, and Mushroom Pasta
Sausage Butternut Squash Mushroom Pasta is a wonderful weeknight skillet dinner. I often omit the cream and use turkey sausage. You'l love the earthy flavor of the sage and the fresh taste of the basil together.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6 servings
Ingredients
- 1 tablespoonextra-virgin olive oil
- 8 ouncesraw Italian turkey sausage (crumbled)
- 1 poundcremini mushrooms (cleaned and sliced)
- 1 medium yellow onion (chopped)
- 1 cupbutternut squash (peeled and cut into 1/4-inch cubes)
- 3 tablespoonschopped fresh sage
- 3 clovesgarlic (minced)
- 1/2 cupdry white wine
- 12 ouncespapardelle pasta
- 1 cupchicken stock
- 1/3 cupheavy cream
- Kosher salt and freshly ground black pepper to taste.
- 1/2 cupfinely chopped basil
- 1/4 cupchopped roasted pepitas
- 1/4 cupgrated Parmesan cheese
- 1 teaspoonfreshly grated lemon zest
- sea salt
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat oil in a medium-sized skillet over medium-high heat. Add in sausage, mushrooms, onion, squash, sage, and garlic. Cook until sausage is cooked through, .
- 2
Add in wine; cook until wine is almost gone, 2 to .
- 3
While sausage mixture is cooking, cook the pasta according to package directions. Drain and set aside.
- 4
Stir chicken stock into the sausage mixture. Bring to a boil and reduce to a simmer. Cook for and stir in the pasta and cream. Season with salt and pepper and cook until heated through.
- 5
Combine basil, pepitas, cheese, and lemon zest. Season with sea salt.
- 6
Divide pasta into 4 bowls and top with basil mixture.