Recipes / Bone Broth Recipes / One-Pot Butternut Squash and Sausage Pasta

One-Pot Butternut Squash and Sausage Pasta

Count on pumpkin’s saucy step-sister, butternut squash, to keep the fall flavor in your dishes year round. This One-Pot Butternut Squash and Sausage Pasta recipe is zesty, creamy, and feels indulgent while still packing in the nutrients. Kettle & Fire Butternut Squash Bone Broth Soup and Chicken Bone Broth add a double dose of collagen, a protein found in many of your favorite anti-aging skincare products. This easy-to-make pasta dish is basically a facial in a bowl. Basically.

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One-Pot Butternut Squash and Sausage Pasta

Servings 4 people

Calories 319 kcal

Ingredients

2 tbsp olive oil
1 large shallot minced
1 lb hot Italian sausage (sub mild)
8 large sage leaves roughly chopped
1 tsp Kosher salt
½ tsp pepper
2 cups uncooked orecchiette pasta
2 [16.9 oz] cartons Kettle & Fire Butternut Squash Bone Broth Soup
1 cup Kettle & Fire Chicken Bone Broth or water

Instructions

In a pot over medium heat, add the olive oil and shallot and saute until tender, about 2-3
minutes.
Increase your heat to medium-high and add the hot Italian sausage, breaking it up with a
wooden spoon, and cook for about 5-7 minutes until the sausage is cooked through.
Once the sausage is browned and cooked through, add the sage, salt and pepper and mix to combine.
If needed, drain off any excess fat, then add the uncooked pasta to the pot.
Next, add the Butternut Squash Bone Broth Soup and Chicken Bone Broth. Stir to combine then leave pasta, uncovered, to cook for 15-17 minutes, stirring occasionally, until pasta is cooked through and the sauce has thickened.
Serve and enjoy!