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.
One-Pot Butternut Squash and Sausage Pasta
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
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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.
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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.
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Serve and enjoy!
Recipe Notes
Recipe credit:
@thedefineddish
https://thedefineddish.com/