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Butternut Squash, Spinach, & Sausage Penne
Prep Time
10 mins
This easy fall dinner recipe is filled with mild Italian sausage, creamy butternut squash, spinach, ricotta cheese, and penne pasta to make a flavorful, inexpensive, and easy meal!
Servings: 6 -8 Servings
  • 1 1lb box Barilla Penne
  • 1 19 oz package Johnsonville Mild Italian Sausage Links
  • 1 10 oz package spinach leaves, frozen
  • 1 12 oz package butternut squash, frozen
  • 2 cups chicken stock
  • 1/2 cup ricotta cheese
  • salt and pepper to taste I used about 1/2 tsp of each in the dish--you can use more or less depending upon your preference
  1. Cook Johnsonville Mild Italian Sausage according to the directions on the package. Once cooked, allow to cool about 4-5 minutes before slicing.
  2. Bring a large pot filled with salted water to a boil over high heat. Once boiling, add in Barilla pasta, and cook until al dente, about 10-11 minutes (according to the package directions). Drain water from pasta.
  3. In a large saute pan over med-low heat, mix pasta, chicken stock, salt, pepper, butternut squash, and spinach together. Allow to cook, stirring occasionally, for 4-5 minutes. Reduce heat to low, and add in ricotta cheese and sausage, stirring until combined. Allow to simmer for 10-12 minutes, stirring occasionally.
  4. Serve immediately.
  5. Enjoy!