healthy butternut squash pasta


Amazing flavors coming together here and always loving the creamy butternut squash.  A new staple in my house.

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 1.5 lbs butternut squash
  • olive oil
  • salt, pepper & ground nutmeg
  • 1 lb pasta of choice (I used penne)
  • 1 onion, chopped
  • 2 jalapeños, seeded & sliced
  • 3 cloves garlic, minced
  • 1 lb turkey sausage, sliced
  • 1 tbs fresh sage, chopped
  • grated Parmesan cheese


In a medium pot, cook the pasta according to the al dente instructions on the packaging.

Stem, peel, slice and de-seed the butternut squash.  Cut into bite sized cubes.

In a large skillet, heat 2 tbs olive oil on medium high.  Add the butternut squash, season with salt, pepper and nutmeg to taste, and cook for 10-15 minutes on medium heat or until JUST fork tender.  Remove and set aside — keep warm.

In the same skillet, heat 1 tbs olive oil and saute the onion, jalapeños for a few minutes.  Stir in the garlic and season with salt and pepper.  Add the sausage and cook for 5 minutes or until cooked through.  Remove pan from heat and toss with the fresh sage.

In a large bowl, toss the pasta, veggie sausage mix and butternut squash along with grated cheese.  I did this separately — each serving gets its own toss.  I also added a bit more olive oil to each serving, but that’s optional.  Serve warm.

Yields 4-6 servings.

Special Notes:

  1. Any pasta will do, choose gluten free if that is a priority to you.
  2. Any vegetable oil will work, also coconut oil.

…delicious happens

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