Butternut Squash Pasta

Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard is a warm, easy weeknight dish that blends sweet squash, savory sausage, and leafy greens.

Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard introduction

Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard makes a cozy meal in one pan.
It cooks mostly on the stove and comes together in about 30–40 minutes.

If you want another simple creamy dinner idea, try this similar creamy chicken with mushrooms and Dijon sauce, which uses the same cozy flavors.

Why make Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard is worth making because it is:

• Fast to prepare and mostly hands-off while the squash simmers.
• Balanced: sweet squash, savory sausage, tangy goat cheese, and bitter chard.
• Flexible for leftovers and easy to change with what you have on hand.

For a different vegetable-forward option, see this creamy polenta with mushrooms, greens, and beans for more mushroom ideas.

Ingredients for Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 pound mild chicken sausage, casings removed
• 3 tablespoons fresh sage, finely chopped
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon red pepper flakes
• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 large onion, finely chopped
• 8 ounces mushrooms, sliced
• 4 garlic cloves, minced
• Salt and freshly ground black pepper, to taste
• 3/4 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese
• 2 cups Swiss chard leaves, chopped
• 2 tablespoons fresh parsley, chopped

How to make Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

Follow these steps to make Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard:

1. Bring a large pot of well-salted water to a boil. Cook the penne until just tender. Drain and reserve 1 cup of the pasta water. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes.
3. Stir in the chopped sage, allspice, nutmeg, and red pepper flakes. Cook for about 30 seconds, until fragrant.
4. Add the butternut squash, onion, mushrooms, and garlic. Season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
5. Pour in the chicken broth, cover, and reduce the heat to medium-low. Simmer for 18 to 20 minutes, stirring occasionally, until the squash is fork-tender.
6. Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta water and the Parmesan cheese. Stir gently over medium-low heat until the sauce becomes creamy and coats the pasta. Add more pasta water if needed.
7. Stir in the Swiss chard and cook for 1 to 2 minutes, just until wilted.
8. Remove from heat and sprinkle with goat cheese and fresh parsley. Taste and adjust seasoning before serving.

How to serve Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

Serve Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard hot.
Top each plate with extra goat cheese or parsley if you like. A simple green salad or crusty bread pairs well.

How to store Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

Cool the pasta to room temperature within an hour.
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Tips to make Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

• Cut squash into even cubes so it cooks evenly.
• Reserve pasta water to adjust sauce thickness as needed.
• Use mild chicken sausage or swap for turkey sausage if you prefer.
• For a richer flavor, finish with a small knob of butter or extra Parmesan.
• If you want a hearty main to serve alongside, check this apple cider braised beef with mushrooms for a seasonal pairing.

Variation for Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

You can make a vegetarian version by:

• Using plant-based sausage or skipping sausage and adding more mushrooms and beans.
• Replacing chicken broth with vegetable broth.
  Try swapping penne for rigatoni or farfalle for a different bite.

FAQs about Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

Q: Can I make this recipe ahead and reheat?
A: Yes. Store in the fridge up to 3 days and reheat in a skillet with a splash of broth or water.

Q: Can I use frozen butternut squash?
A: Yes. Thaw and drain excess moisture, then follow the same cooking steps. You may need less simmer time.

Q: What pan should I use for best results?
A: Use a large, heavy skillet or sauté pan so the pasta and sauce mix well. Buy it here if you need one.

Q: Can I use different greens instead of Swiss chard?
A: Yes. Kale, spinach, or collard greens work well. Add them at the same step so they just wilt.

Q: Is this recipe freezer-friendly?
A: The texture changes when frozen. It’s best to freeze just the cooked squash and sausage separately, then combine fresh when serving.

Creamy Butternut Squash Pasta with Mushrooms & Swiss Chard

A warm and easy weeknight dish that blends sweet squash, savory sausage, and leafy greens, perfect for a cozy meal in one pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories 500 kcal

Ingredients

  

Pasta Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 pound mild chicken sausage, casings removed

Vegetable Flavoring

• 3 tablespoons fresh sage, finely chopped
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon red pepper flakes

Main Vegetables

• 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 large onion, finely chopped
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• Salt and freshly ground black pepper, to taste

Sauce Ingredients

• 3/4 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled goat cheese
• 2 cups Swiss chard leaves, chopped
• 2 tablespoons fresh parsley, chopped

Instructions

 

Preparation

• Bring a large pot of well-salted water to a boil. Cook the penne until just tender. Drain and reserve 1 cup of the pasta water. Set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 6 minutes.
• Stir in the chopped sage, allspice, nutmeg, and red pepper flakes. Cook for about 30 seconds, until fragrant.

Cooking

• Add the butternut squash, onion, mushrooms, and garlic. Season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
• Pour in the chicken broth, cover, and reduce the heat to medium-low. Simmer for 18 to 20 minutes, stirring occasionally, until the squash is fork-tender.
• Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta water and the Parmesan cheese. Stir gently over medium-low heat until the sauce becomes creamy and coats the pasta. Add more pasta water if needed.
• Stir in the Swiss chard and cook for 1 to 2 minutes, just until wilted.

Serving

• Remove from heat and sprinkle with goat cheese and fresh parsley. Taste and adjust seasoning before serving.

Notes

Cut squash into even cubes so it cooks evenly. Reserve pasta water to adjust sauce thickness as needed. Use mild chicken sausage or swap for turkey sausage if you prefer. For a richer flavor, finish with a small knob of butter or extra Parmesan.

Keyword Butternut Squash, Creamy, Mushrooms, pasta, Swiss Chard