Description
A delightful one-pan dish that combines roasted butternut squash with savory Italian sausage and creamy cheeses for a comforting meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 pound Italian sausage, casings removed
- 12 ounces pasta (such as penne or rigatoni)
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Peel and cube the butternut squash, chop the onion, and mince the garlic.
- In a large oven-safe skillet, brown the Italian sausage over medium heat until fully cooked, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet, cooking until softened, about 3-4 minutes. Stir in the butternut squash, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
- Once boiling, add the pasta and stir. Cover the skillet and transfer to the oven. Bake for 25-30 minutes, until the squash and pasta are tender.
- Remove from the oven, stir in the mozzarella and Parmesan, and return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired. Serve hot.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 30mg