One-Pot Orecchiette with Sausage, Fennel and Butternut Squash

20 min
15 min
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.

uncooked pasta

6 oz, orecchiette variety

uncooked butternut squash

10 oz, diced (about 2 c)

uncooked fennel bulb(s)

1 medium, chopped

cooked chicken sausage(s)

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

uncooked shallot(s)

2 medium, thinly sliced

fresh thyme

3 sprig(s)

canned chicken broth

32 oz

fresh 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

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