You can use frozen peas or broccoli in this recipe according to what you have or prefer. See the Notes for vegetarian options.
- Warm the olive oil in a large nonstick or cast iron skillet over medium heat. Add the squash and sausage and toss to coat. Cover and cook for 12-15 minutes, stirring at least once, or until the squash is soft when poked with a fork.
- Meanwhile, cook the pasta according to package directions. If using broccoli, add it to the pot for the last 3 minutes of cooking. If using peas, add them for the last minute of cooking. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
- Stir the pasta and vegetables into the squash and sausage. Add the cooking water and the Parmesan and stir to create a creamy pasta dish.
- Serve warm with additional salt and pepper, as desired, and additional Parmesan cheese.
Store leftovers in an airtight container for 3-5 days in the fridge and warm to serve.
Cut the sausage rounds in half to make them easier for toddlers to eat.
Use any type of pasta that your family prefers.
You can use fresh or frozen broccoli florets.
To make this vegetarian, trade in a drained and rinsed can of white beans or chickpeas.
Find tips on how to cut a butternut squash here, or use a bag of precut squash from the produce section fo your supermarket.
Stir in 2 tablespoons butter in Step 3 to add more richness and flavor if desired.