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Sausage and Squash Penne

I love using frozen cooked winter squash because the hard work—peeling, chopping and cooking—is all done for me. — Jennifer Roberts, South Burlington, Vermont
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 cups uncooked penne pasta
  • 1 package (12 ounces) frozen cooked winter squash
  • 2 tablespoons olive oil
  • 3 cooked Italian sausage links (4 ounces each), sliced
  • 1 medium onion, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • Optional: Additional grated Parmesan cheese and minced fresh parsley


  • Cook pasta and squash according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender; keep warm.
  • In a small bowl, mix the cooked squash, cheese, salt, parsley and pepper until blended. Drain pasta; transfer to a serving plate. Spoon squash mixture over pasta; top with sausage mixture. If desired, sprinkle with additional cheese and parsley.
Nutrition Facts
3/4 cup pasta with 1/2 cup sausage and 1/4 cup squash: 468 calories, 26g fat (8g saturated fat), 40mg cholesterol, 705mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 19g protein.

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Average Rating:
  • browns19fan
    Nov 19, 2019

    This was very good. I used frozen squash purée and pre-cooked chicken sausage. I also substituted a handful of grated cheddar for the Parmesan. We will definitely have this again in the near future.

  • Beema
    Aug 28, 2019

    We love this type of meal, and like the last reviewer, I also used fresh summer squash. I thought it needed a sauce, mostly to hold the penne and sausage together, so I added marinara, and that did the trick. I also added some sliced mushrooms, that i cooked with the sausage and onions.

  • Butcher2boy
    Aug 23, 2019

    My husband said "you have me at sausage". I used summer squash instead of packaged winter squash and added 3 Roma tomatoes, which I chopped and sauteed first. The summer squash last and allowed it to simmer to cook down the water. I think this recipe would hold up to any squash.