Butternut Squash and Chicken Sausage Pasta

Butternut Squash and Chicken Sausage Pasta

Make your next pasta night feel a little more special with this earthy, spiced version with our Bourbon Apple Chicken Sausage.

Recipe by Rachel’s Healthy Plate
Ingredients
  • 4 Gilbert’s Bourbon Apple Chicken Sausages, diced into small cubes
  • 3 cups peeled and diced butternut squash
  • 12 oz uncooked pasta (I used orecchiette)
  • 1 tbsp olive oil
  • 3 cups baby spinach, roughly chopped
  • 1 clove garlic, minced
  • 1/2 cup diced onion
  • 1 cup chicken broth
  • 3/4 tsp ground sage
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 oz crumbled goat cheese, divided (sub shaved parmesan*, if prefered)
Instructions
  1. Spray a large pan with cooking spray and heat over medium. Add diced sausage and saute until browned and crispy on the edges, about 3 minutes. Transfer sausage to a plate and set aside.
  2. Heat olive oil in pan. Add onion and cook for 4-5 minutes, until onion is softened. Add garlic and squash, cook for 1 minute.
  3. Add in the chicken broth and spices. Bring to a simmer. Cover and simmer until squash is tender, about 10 minutes.
  4. Meanwhile, cook pasta according to instructions on the package. Reserve about 1 cup of pasta water and then drain.
  5. Add pasta to the cooked squash. Stir in a little of the pasta water, if needed. Stir in the spinach and diced sausage. Allow spinach to wilt. Adjust salt and pepper to taste.
  6. Plate pasta and top each serving with 1/2 oz crumbled goat cheese (feel free to use shaved parmesan if preferred). Enjoy!