One Pan Butternut Squash and Sausage Pasta Bake
This Butternut Squash Sausage Pasta Bake is a cozy, cheesy casserole loaded with ground turkey or chicken sausage, roasted butternut squash, Brussels sprouts, pasta, Parmesan, and Gruyère in a rich, creamy sage sauce.
Servings 12 servings
Calories 462kcal
Ingredients
- 1 lb noodles I like rotini or penne
- 1 lb ground turkey sausage or chicken
- 2 tablespoon butter
- 1 small red onion diced
- 4 cups cubed butternut squash
- 4 cups shredded or finely chopped brussels sprouts
- ¼ cup chopped sage
- ¼ cup tomato paste
- 1.5 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flake
- 2 cups chicken stock
- 1.5 cups grated parmesan cheese
- 1 cup heavy cream
- 1.5 cups shredded gruyere or mozzarella cheese
- more chopped sage for topping
Instructions
- Preheat oven to 400F. Cook pasta noodles according to package, drain, and set aside.
- In a large dutch oven or skillet, heat over medium high heat and spray with non-stick spray. Add sausage. Break up with wooden spoon as it is cooking and turn off heat once no longer pink. Remove sausage and drain any excess grease.
- Turn heat back to medium-high and add 2 tablespoon butter to pan. Add in onions, butternut squash, and shredded brussels. Then mix in sage, tomato paste, salt, pepper, garlic powder and red pepper flake. Let cook for 10 minutes, stirring every few minutes.
- Pour in chicken stock and heavy cream, then parmesan cheese. Add sausage back in. Bring to a low simmer and let cook about 5 minutes.
- Turn off heat and stir in pasta noodles. Pour into a 9x13 casserole dish.
- Top with gruyere or mozzarella cheese and more sage. Bake for 20 minutes, broiling for a few minutes at the end to get a nice crispy crust on the cheese. Let cool 10 minutes before serving.
Notes
- Prep ahead. Cube the squash and dice the onion up to a day in advance to make weeknight assembly faster.
- Grate your own cheese. It melts smoother than the pre-shredded bags and keeps the sauce silky instead of grainy.
- Don't skip the broil. Those last few minutes under the broiler are what give the top that golden, crispy cheese crust — keep a close eye so it doesn't burn.
- Storage. Refrigerate leftovers up to 4 days, or freeze up to 3 months.
Nutrition
Calories: 462kcal | Carbohydrates: 42g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 987mg | Potassium: 637mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5959IU | Vitamin C: 38mg | Calcium: 349mg | Iron: 2mg