Butternut Squash and Sausage Pasta Bake
Easy creamy butternut squash pasta sauce pairs with sausage & ground chicken then topped with bubbly cheese in this made-for-fall pasta bake.
Servings: 10 servings
Calories: 503kcal
Ingredients
- 17.6 oz dry sagne a pezzi pasta (500 g)
- 1 lb 98% lean ground chicken
- 1 lb Wegmans Italian Classics Organic Hot Pork Italian Sausage
- 5 oz baby spinach (142 g)
- 1/2 vidalia onion, sliced (127 g)
- 1/2 cup shaved parmesan cheese (or combo of parmesan, asiago, and romano cheeses) (40 g)
- 1 tbsp olive oil, divided
- 1 tsp kosher salt
- salt and pepper to taste
Butternut Squash Sauce
- 4 lb butternut squash, peeled and seeds removed (1100 g)
- 2 cups reserved pasta water (16 fl oz)
- 1 cup half and half (8 fl oz)
- 1 cup dry white wine, like Sauvignon Blanc (8 fl oz)
- 1 medium shallot, diced (68 g)
- 1 1/2 tbsp fresh chopped sage
- 1 tbsp unsalted butter
- 1 tsp Oh My Spice! Lemon Pepper Seasoning
- 1 tsp ground mustard
- 1 tsp Better Than Boulion Low Sodium Chicken Stock
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
Instructions
- Caramelize the onion (optional). In a large skillet over medium heat, add the sliced onions and As the onions begin to brown, add some water 1-2 tbsp at a time to help loosen the onions. Allow the water to dissolve before adding more water. Stir frequently, continuing to add water to loosen the onions until the onions are tender and browned. Set aside.
- Boil the pasta. Bring about 2 quarts of water to a rolling boil and add 1 tsp of kosher salt. Then add pasta and return to a boil, stirring occasionally for 5 minutes. Reserve 2 cups of the water, then immediately drain. Toss with 1/2 tbsp olive oil. Set aside.
- Brown the chicken and sausage. Turn the stove to medium high and add remaining 1/2 tbsp of olive oil to the pot. Once the oil is hot and shimmery, add sausage and ground chicken. Break meat apart with a wooden spoon as it cooks, continuing until the meat is cooked through. Drain the excess fat from the pot, then remove to a paper towel lined bowl. Set aside.
- Make the sauce. Add butter to the pot over medium-high heat until melted and bubbling. Add shallots and sauté until softened, about 2-3 minutes. Add sage until fragrant, then add wine to deglaze. Add reserved pasta water, chicken bouillon, seasonings, fresh thyme, and butternut squash. Cover and boil for 8-10 minutes until squash is fork tender.
- Pre-heat oven to 400°. Spray and 9x13 inch casserole dish with non-stick cooking spray and set aside.
- Remove the thyme sprigs, then using an immersion blender, blend until smooth. Add half and half and blend again until well combined. Add spinach and stir in to coat completely in sauce. Then add meat, pasta, and caramelized onions and mix until well combined. Add more salt to taste as needed.
- Build the casserole. Add the pasta mixture to the prepared casserole dish. Top with shaved cheese.
- Bake and serve. Broil for about 5 minutes or until cheese is melted and the top begins to turn golden brown. Garnish with fried sage leaves before serving, if desired.
Notes
- Make it ahead: Complete steps 1-3 and 5 as directed above. Place the pasta mixture in the prepared casserole dish and allow to cool, then cover tightly with plastic wrap and refrigerate overnight or freeze for up to 3 months.
- Scan the barcode below or search for "Peanut Butter and Fitness Butternut Squash and Sausage Pasta Bake" to log this food in My Fitness Pal.
Nutrition
Serving: 350grams | Calories: 503kcal | Carbohydrates: 55g | Protein: 33g | Fat: 17g | Cholesterol: 64mg | Sodium: 463mg | Potassium: 774mg | Fiber: 11g | Sugar: 8g