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Sausage and Mushroom Pasta With Butternut Squash

Here we slice refrigerated lasagna noodles to get silky pappardelle-style ribbons of pasta that look like they’re homemade. Pick up pre-cubed butternut squash to save yourself peeling and chopping time.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4 (serving size: 1 1/4 cups pasta and 1 1/2 tbsp. parsley mixture)


    •    6 ounces reduced-fat ground pork sausage
    •    1 (8-oz.) pkg. sliced fresh cremini mushrooms
    •    1 cup chopped yellow onion
    •    1 cup 1/4-inch-cubed butternut squash
    •    3 tbsps chopped fresh sage
    •    1 1/2 tbsps chopped garlic
    •    1/3 cup dry white wine
    •    8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips
    •    1 cup unsalted chicken stock
    •    3 tbsps heavy cream
    •    1/2 tsp kosher salt, divided
    •    1/2 tsp black pepper, divided
    •    1/2 cup finely chopped fresh flat-leaf parsley
    •    3 tbsps unsalted roasted pumpkin seed kernels (pepitas), chopped
    •    2 tbsps pecorino Romano cheese, grated
    •    1 tsp lemon zest


  1. Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.
  2. Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.
  3. Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.
  4. Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.

This great family recipe is thanks to myrecipes Recipes at


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