APPLE CHICKEN SAUSAGE PASTA

APPLE CHICKEN SAUSAGE PASTA

Fall dinners are always so delicious and filling, but they don't have to be difficult. Combine some of the best fall flavors in this easy dinner recipe for roasted butternut squash pasta. The veggies and sausage all roast together in the oven, making for a simple two-dish meal everyone will love!

Course Dinner

Cuisine American

Keyword dinner, easy dinner, fall, one pan, pasta

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 474kcal

Author Luci Petlack

Ingredients

2 cups cubed winter squash such as butternut*
½ cup chopped yellow onion
2 tablespoons extra virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
4 pack cooked chicken apple sausage sliced into ½-inch pieces
1 pound orecchiette pasta cooked according to package directions
Optional garnishes: shaved parmesan finely chopped fresh sage leaves

Instructions

Preheat the oven to 425°F.
Place the squash and onion in a medium bowl. Pour in the olive oil. Add the salt, coriander, garlic powder, and pepper. Stir to coat the vegetables with oil and seasonings. Transfer to a large, rimmed baking sheet.
Add the sausage to the sheet pan and spread everything into a single layer.
Bake for 10 minutes. Carefully remove from the oven and stir. Bake an additional 12 to 15 minutes, until the squash is tender and the sausage pieces begin to brown.
Divide the pasta evenly among four serving plates. Top with an equal amount of squash and sausage. Garnish with shaved parmesan and sage, if desired, before serving.

Notes

*Note: Cut squash cubes to ½-inch to 1-inch in size. Smaller, similarly-sized cubes will roast more evenly and quickly.

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