One Pot Butternut Squash Kale and Chicken Sausage Pasta

This One Pot Butternut Squash Kale and Chicken Sausage Pasta dish is a must try for an easy, quick dinner idea. Made with gluten-free ingredients and comes together in one pot and in under 30 minutes.

If you’ve been following me for a while, you already know I am obsessed with one pot meals. Anything that saves me from a pile of dishes at the end of a busy weeknight is already a win in my book. But when that dish also happens to be cozy, nourishing, flavorful, and filled with seasonal ingredients like butternut squash and kale? Game over – it’s officially on repeat.

This One Pot Butternut Squash Kale and Chicken Sausage Pasta is everything I want in a weeknight dinner: hearty, veggie-packed, protein-rich, and comforting without being heavy. It’s creamy without cream, filling without feeling over-the-top, and comes together in under 30 minutes. Plus, it’s family-friendly and easy to customize based on what you have in the fridge.

Whether you’re meal prepping for the week, looking for a healthy spin on comfort food, or just need something warm and delicious on the table fast, this recipe is going to be your new favorite.

Why You’ll Love This One Pot Butternut Squash Kale and Chicken Sausage Pasta

• One pot wonder – Pasta, protein, veggies, and sauce all cook together in a single pan. Less cleanup, more joy.

• Seasonal and nourishing – Butternut squash and kale are both fall and winter staples, packed with fiber, vitamins, and antioxidants.

• Protein-packed – The chicken sausage adds flavor and staying power. You’ll feel satisfied and fueled.

• Customizable – Swap the kale for spinach, use any pasta you love, or make it dairy-free by skipping the parmesan.

• Quick and easy – On the table in 30 minutes, but it tastes like it simmered for hours.

This is one of those dinners that checks every single box.

Ingredients You’ll Need

Here’s everything that goes into this dreamy bowl of goodness:

• Olive oil – A neutral base to sauté your veggies and sausage.

• Small onion, chopped – Adds sweetness and depth.

• Butternut squash, cubed – Naturally creamy and slightly sweet, this is the star veggie.

• Chicken sausage, sliced – I love using pre-cooked chicken sausage links for ease. Any flavor (garlic, apple, Italian) works here.

• Garlic cloves, minced – Because what pasta dish is complete without garlic?

• Sea salt + black pepper – Simple but essential.

• Garlic powder – A little extra punch of garlic flavor.

• Red pepper flakes – Totally optional, but I love the subtle heat.

• Broth – Chicken bone broth gives the most flavor and nutrition, but veggie broth works too.

• Dry pasta – I used this gluten-free one but any short-cut pasta like penne, fusilli, or shells will work.

• Chopped kale – Adds texture, nutrients, and a gorgeous pop of green. Spinach works in a pinch.

• Freshly grated parmesan – For serving, because melty parm + pasta = pure happiness.

How to Make One Pot Butternut Squash Kale and Chicken Sausage Pasta

This recipe could not be simpler, but let’s break it down step by step:

1. Sauté the veggies – Warm the olive oil in a large saucepan or deep skillet. Add the onion and butternut squash, cover, and cook for 8–10 minutes, stirring occasionally, until the squash begins to soften.

2. Add sausage + spices – Toss in the chicken sausage slices, minced garlic, salt, pepper, garlic powder, and red pepper flakes. Cook another 2 minutes, just until everything is fragrant.

3. Cook the pasta in broth – Pour in the broth, bring to a boil, and stir in the pasta. Reduce heat, cover, and simmer until the pasta is al dente and most of the broth is absorbed. (Check your pasta package for cook time!)

4. Wilt the greens – Kill the heat, stir in the chopped kale, cover, and let it sit for 3–5 minutes. The steam will perfectly wilt the greens without overcooking them.

5. Serve it up – Plate the pasta hot and top generously with parmesan and extra red pepper flakes if you like a kick.

Tips for Success

• Cut the squash small and even – 1-inch cubes cook fastest and most evenly.

• Use a big enough pot – Pasta expands, so make sure your pot has room for the broth and noodles to simmer.

• Don’t overcook the pasta – Since the pasta cooks in broth, it’s easy to let it go too long. Test it early and remove from heat when it’s just al dente.

• Save extra broth – If your pasta soaks up liquid quickly, keep an extra half cup of broth nearby to stir in.

• Add cheese at the end – Parmesan brings the flavors together. You could also sprinkle nutritional yeast for a dairy-free option.

Ingredient Swaps + Variations

The beauty of One Pot Butternut Squash Kale and Chicken Sausage Pasta is how flexible it is. You can easily switch it up depending on what you have:

• Pasta – Use gluten-free, whole wheat, chickpea, or lentil pasta. Short shapes work best.

• Protein – Swap chicken sausage for turkey sausage, spicy Italian sausage, ground chicken, or even chickpeas for a vegetarian version.

• Veggies – Try spinach, Swiss chard, or even broccoli in place of kale. Roasted red peppers or mushrooms would also be amazing.

• Cheese – Parmesan is classic, but pecorino or asiago would also shine here.

• Spice level – Omit red pepper flakes for a kid-friendly dish, or add extra for more heat.

Why Butternut Squash + Kale Make the Perfect Pair

These two vegetables not only taste incredible together, but they’re also nutritional powerhouses.

• Butternut squash is rich in fiber, vitamin A, vitamin C, magnesium, and potassium. It’s naturally sweet, which balances beautifully with the savory sausage and parmesan.

• Kale is loaded with antioxidants, calcium, and vitamin K. Its earthy flavor mellows out when wilted, making it the perfect leafy green to sneak into a family dinner.

Together, they add color, texture, and nutrients that make this pasta so much more than a “comfort food” — it’s a full, balanced meal in one bowl.

Meal Prep + Storage

This dish makes excellent leftovers, which is always a win in my house.

• Storage – Keep in an airtight container in the fridge for up to 4 days.

• Reheating – Warm in the microwave or on the stovetop. Add a splash of broth or water if it looks dry.

• Freezing – Pasta doesn’t freeze super well, but you can freeze the base (without pasta) and then add cooked noodles when reheating.

Pro tip: This pasta tastes even better the next day as the flavors deepen, so don’t be afraid to make extra.

How to Serve

This pasta is definitely hearty enough to be a meal on its own, but if you’re entertaining or want to round out dinner a little more, here are some ideas:

• A simple green side salad with lemon vinaigrette

• Roasted brussels sprouts or broccoli

• Crusty sourdough or garlic bread for scooping up extra sauce

• A glass of crisp white wine (like sauvignon blanc) to balance the richness

Frequently Asked Questions

Can I make this dairy-free?
Yes! Just skip the parmesan or use a dairy-free parmesan alternative.

Can I use frozen butternut squash?
Absolutely. Frozen cubed squash works perfectly and makes prep even faster.

What’s the best pasta for this recipe?
Short pasta like penne, fusilli, or shells work best because they hold up to the veggies and sausage.

Do I need to peel the squash?
If you’re cutting it fresh, yes — the skin is tough. But frozen or pre-cut squash usually comes peeled already.

Bringing It All Together

This One Pot Butternut Squash Kale and Chicken Sausage Pasta is a recipe I come back to again and again because it’s everything I want in a weeknight dinner: nourishing, cozy, satisfying, and simple. It proves that you don’t need cream, butter, or hours in the kitchen to create something that feels indulgent and special.

If you try this recipe, I can’t wait to hear what you think! 

A Few Other Must-Try Pasta Dishes:

Roasted Tomato Burrata Pasta

10-minute Creamy Pesto Pasta (quick + easy)

Creamy Garlic Parmesan Chicken Pasta (gluten-free)

Marry Me Chicken Pasta (gluten-free)