
One-Pot Orecchiette with Sausage, Fennel & Butternut Squash
7
Point(s)
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
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.
Ingredients
Uncooked pasta
6 oz, orecchiette variety
Raw 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