One-pot orecchiette with sausage, fennel, and butternut squash

One-Pot Orecchiette with Sausage, Fennel & Butternut Squash

Total Time
35 min
20 min
15 min
We love orecchiette, which literally translates to "little ears," because not only do they look adorable, they're great for scooping up thicker, chunkier sauces. Precooked chicken sausage comes in many flavors. We recommend sweet Italian but sub in spicy Italian if you want to give the dish a kick. You'll love how all of these delicious flavors comes together in just one pot, and you'll have dinner on the table in about half an hour.


Uncooked pasta

6 oz, orecchiette variety

Raw butternut squash

10 oz, diced (about 2 c)

Uncooked fennel bulb

1 medium, chopped

Cooked chicken sausage

6 oz, sweet Italian-variety, halved lengthwise, sliced


2 medium, thinly sliced

Fresh thyme

3 sprig(s)

Chicken broth

32 fl oz

Baby spinach

4 cup(s), packed

Grated Parmesan cheese

¼ cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp


  1. Combine pasta, squash, fennel, sausage, shallots, thyme and broth in a large, deep skillet (12-in diameter) or soup pot; bring to a boil over high heat. Cook, uncovered, stirring frequently, until pasta is al dente and cooking liquid thickens, about 10 minutes.
  2. Remove thyme. Add spinach, 2 cups at a time, stirring until each batch is wilted, about 1 minute.
  3. Remove pan from heat; stir in cheese, salt and pepper.
  4. Serving size: 1 3/4 c