Creamy Butternut Squash Pasta with Turkey Sausage


Say hello to a big ole’ bowl of comfort. Right in your face. Hi there.

Fall is my favorite time to get those skills, whatever skills I think I have, cooking and find my niche in the fall (COMFORT) food arena. Yah. I think this pasta might become a staple in my small list of approved recipes. It was even approved by one of my picky eater friends.

When he likes something I make, it feels like I’ve just ran through the finish line of the longest and hardest race of my life.

I have crossed the finish line twice this week.

I think that’s a record.


Soo. I’m avoiding talking about something not so fun that you can totally relate to. I had a run-in. With cheese. And not just any cheese. That huge stringy creamy mexican cheese. I’m trying to laugh so I don’t keep crying. For me, my allergy has a delay rate of about two days. I feel major anxiety and have panic attacks immediately following, and then the bathroom visits begin. I won’t even go into the whole story of the “incident” but it ended with me bawling my eyes out and chugging the biggest water bottle of my life.

Now I’m hoping, wishing, and praying that it’ll go through my system as quick as possible.

Fingers crossed.

Vivian actually had a reaction last week. We had made the major mistake of assuming that because Oreos are dairy-free (for the win!), Nilla Wafers are too. Wrong. SO wrong. The experience ended with her having tummy aches and bathroom visits all.night.long. Poor thing. There’s nothing worse than feeling like really good, and then feeling really really bad.

Vivian and I are now officially on high alert. We don’t want this happening again. And I’m sure you can relate. That feeling that you know what’s coming and not being able to stop it.

Excuse my french, but allergies suck.


This butternut squash pasta with sautéed onions and smoked turkey sausage makes up for a little bit of our agonizing pain discomfort. The sauce is scrumptiously creamy and simple. Mix it in with the onions and sausage, and oh hello. Happiness in a bowl.

I decided to go the slow cooker route, per A Beautiful Mess. I had seen their own version of a similar pasta on their website recently, and thought it was genius to cook the squash in a crockpot. I will now be doing this for any potato, squash, whatever I ever make in my entire life because it is just that easy. And there’s nothing I love more than easy cooking. I even left the house and went on a long walk with my mom while it was cooking, and came home to the most delectable smell of sage and silky butternut squash. A good smelling house and tasty food combo makes my heart skip a beat.

I’ve decided that as I go through the next few days of allergy reactions, I will cozy up in the corner with this amazing bowl of happiness and listen to Christmas songs prematurely until I feel better. See you on the flip side.


Easy Butternut Squash Pasta
Serves: 4
  • 1 butternut squash
  • 4 sage leaves
  • 2 tablespoons vegan butter
  • 1 16-ounce box pasta, cooked (I used trottole, gf pasta will totally work too!)
  • 1 cup chicken or vegetable broth
  • ½ cup almond milk
  • ½ onion, diced
  • 1 tablespoon olive oil
  • 1 13-ounce smoked turkey sausage, sliced
  • ½ lemon
  • ½ teaspoon salt (more if you like your sauce salty)
  • ¼ teaspoon pepper
  • 1 cup spinach, chopped
  1. Remove the butternut squash skin (I used a vegetable peeler), cut in half and scoop out the seeds, and then dice the squash into 1-inch cubes. Place into a slow cooker.
  2. Add the sage leaves and butter and cook on low for 2 hours, or until the butternut squash is tender.
  3. When the squash is done, remove the sage leaves and pour the squash into a Vitamix, food processor, or high powered blender. Add the broth (chicken will give it more flavor than vegetable), milk, salt and pepper. Blend on medium speed for 3 minutes, until the squash is completely pureed. If your blender is having trouble mixing, add a little bit of water.
  4. In a large skillet, sauté the onion and turkey sausage for 5 minutes in the olive oil. Add the pasta and pour the sauce on top. Squeeze the lemon juice onto the pasta and mix together.
  5. Add the spinach on top or fold into the sauce. Serve warm in a nice big bowl on a chilly day.
This recipe makes a lot of sauce, so you might not want to use all the sauce at once. It's great for saving and using for other meals besides pasta such as chicken, casseroles, wraps, etc.


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