I've decided that my girls would be so much happier if we ate dinner at 5 pm. Unfortunately, I cannot figure out how to reliably make that happen, what with day jobs and daycare and such, so I'm trying to make sure that our weeknight dinners are fast, easy, and reliable. Because inevitably cooking dinner also requires navigating the kitchen with a toddler attached to my legs, helping my 5 year old with an art project, and attempting to say hello to my husband. This 5-Ingredient Pasta with Squash and Sausage is exactly the type of family meal that we eat most nights.
While I love my pasta with all sorts of veggies and leafy greens, my girls are much more in the less is more camp. One love peas and the other loves butternut squash, so this covers all of my bases. And it's perfect for this time of year when squash are plentiful at the market—and are available in those handy precut bags all ready to go.
We eat pasta once or twice a week and change up the type often so the kids don't get too stuck on one specific shape. Some nights it's gluten-free (we like Barilla's and the quinoa blend from Trader Joe's) and we mix the shapes. Use whichever option your family likes.
To make this vegetarian, omit the sausage. To make it vegan, skip the cheese at the end. You could top with a sprinkle of nuts or just enjoy as is.
Nutrition-wise, this meal has fiber from the veggies, Vitamin A from the squash, and protein from the sausage. I hope you enjoy it!
- 16 ounces pasta
- 1 small butternut squash, peeled and chopped
- 12 ounces fully cooked Italian sausage
- 2 cups frozen peas
- 1/2 cup grated Parmesan
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