Skip to Content
Menu

Butternut Squash, Sausage and Bow Ties

  • Save Recipe
  • Prep 45 min
  • Total 45 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This skillet dinner has it all - pasta, sausage and squash blended in an easy meal that’s ready in 45 minutes.
By Betty Crocker Kitchens
Updated Mar 15, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 6 oz. (2 1/2 cups) uncooked bow tie pasta (farfalle)
  • 12 oz. pork breakfast sausage links, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 medium butternut squash, peeled, cut into 1/2 to 3/4- inch pieces (4 cups)
  • 1/2 cup sliced green onions (1/2-inch pieces)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon dry mustard

Steps

  • 1
    Cook pasta to desired doneness as directed on package. Drain; cover to keep warm.
  • 2
    Meanwhile, in 12-inch nonstick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings.
  • 3
    Add 2 tablespoons of the oil to same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally.
  • 4
    Add onions; cover and cook 3 to 5 minutes or until squash is fork-tender, stirring occasionally.
  • 5
    Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard and remaining 1 tablespoon oil; mix well. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally.

Tips from the Betty Crocker Kitchens

  • tip 1
    Butternut squash is shaped like a peanut; it has a smooth shell that ranges in color from yellow to tan. The orange-colored flesh is very sweet and rich.
  • tip 2
    Winter squash come in many varieties, all of which are excellent sources of vitamin A and good sources of dietary fiber.
  • tip 3
    To make Winter Vegetable Bow ties, omit the sausage. Add 2 cups of chopped cabbage or winter greens such as chard, kale or radicchio to the skillet with the onion. Cook as directed, Just before serving, sprinkle each serving with freshly ground black pepper and freshly grated Romano cheese.

Nutrition

470 Calories, 23g Total Fat, 15g Protein, 51g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
470
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
6g
30%
Cholesterol
30mg
10%
Sodium
780mg
33%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
16%
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
220%
220%
Vitamin C
40%
40%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved