CREAMY BUTTERNUT SQUASH, SAUSAGE, & KALE PASTA
Welcome back to my fall grocery budget series! In my latest series, I took a $55 grocery haul and turned it into five nights of healthy dinners. This is the third recipe and it’s one of my favorites because it’s so cozy and crave-worthy. This creamy butternut squash, sausage, and kale pasta is incredibly simple to put together and is shockingly dairy-free and gluten-free. It features some of my favorite fall flavors and also happens to be a budget-friendly dinner that your family will love!
CREAMY BUTTERNUT SQUASH, SAUSAGE, & KALE PASTA
CREAMY BUTTERNUT SQUASH, SAUSAGE, & KALE PASTA
3-4
servings10
minutes30
minutesThis pasta will give you incredible fall flavors and cozy vibes, plus it’s so filling!
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Ingredients
1/4 cup olive oil
1/4 large yellow onion, diced
1 + 1/2 – 2 cups butternut squash, cubed
1 lb ground pork
1 tsp salt + more as needed to taste
1/2 tsp black pepper + more as needed to taste
3 garlic cloves, minced or 1 tsp garlic powder
1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp ground sage + 1/4 tsp ground sage
1 heaping cup shredded kale
3/4 cup vegetable broth
1/2 15oz can full-fat coconut milk, shaken
1/2 cup nutritional yeast
12oz gluten-free pasta of choice, cooked according to package instructions
Directions
- Heat the olive oil over medium heat in a large skillet, then add the diced onion and cubed butternut squash.
- Cook the onion and squash for about 10 minutes, stirring occasionally, then add in the ground pork.
- Break apart the pork with a spatula and let cook for another 10-15 minutes, until the pork is fully browned and the onion is translucent. Meanwhile, fully cook your pasta according to package instructions.
- Mix in the salt, black pepper, garlic, thyme, rosemary, and 1/4 tsp of sage to the pork mixture and let the spices get aromatic, about 5 minutes.
- Incorporate the shredded kale to the mix and let it wilt. Remove the pork mixture from the skillet and set aside.
- In the same skillet over medium heat, add the vegetable broth and coconut milk and bring to a simmer. Stir in the remaining 1/4 tsp of sage and nutritional yeast, and season with additional salt and black pepper. Reduce heat to low and simmer for 5 minutes.
- Add the cooked pasta to the skillet and mix to cover all the pasta in sauce. Add the pork mixture and stir to incorporate.
- For best results, serve and enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to four days or in the freezer for up to a month.
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Easy and delicious!
OMG! This is so good that I’ve made it weekly since the first time I tried it. And as someone that doesn’t love kale or butternut squash, I was very surprised it’s such a hit!!!!
Sooooo good. The comfort of hamburger helper from my childhood but elevated (and way more delicious!) After I cubed my butternut squash, this recipe was simple and easy to follow.
This is the first Jenn Eats Goood recipe I ever tried and I can’t stop making it! It is delicious! It feels so good to serve my family a nutrient dense meal that also tastes great. Best of both worlds! I sub Parmesan for nutritional yeast. Highly highly recommend 🤩 (p.s. If you prep your veggies ahead of time, this comes together in a pinch.)
Wow this was so tasty! I was a bit hesitant when I saw the recipe called for coconut milk, but don’t knock it until you try it. This was a standout-weeknight dinner.
I’ve never cooked with nutrition yeast before but decided to trust Jenn when I did a week of meals from this grocery challenge. It’s now a favorite recipe in our house! Thanks for exposing us to new things and liking them! ♡
Finally a dairy free pasta that’s hearty, creamy and satisfying!! This reminded us of grown up and “elevated” loaded mac n cheese. My loved ones get excited when I say we’re having a Jenn Eats Good recipe.. we love that it’ll be a slam dunk because she takes the time to test the recipes and we know it’ll be delicious and healthy 🙂
Probably one of the best meals I have ever made! So so good, packed with flavor and simple to do.
This dish has become a staple in our house!! I sub the nutritional yeast for fresh grated Parmesan, and I sub the sage for poultry seasoning (it’s what I had on hand and it’s stuck!) and it’s so so good. I’m always in awe of how Jenn can come up with easy, delicious, healthy AND affordable meals. It’s not easy to get all 4 of those things in a meal these days!
This was amazing! Will make again. I made a few alterations based off of what I had in my pantry. Not gluten-free pasta. Used chicken bouillon instead of vegetable broth. Use Italian seasoning instead of the individual herbs. Added crushed red pepper at the end.
This is a recipe is one that I keep coming back to over and over again. Cutting the butternut squash is the hardest part, but from there it’s a breeze!