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Curried Squash & Sausage

This stovetop supper is simple to make, and it charms my whole family of curry lovers. My kids even ask for it cold to have in their school lunches. —Colette Lower, York, Pennsylvania
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    8 servings


  • 1 pound mild bulk Italian sausage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 large acorn squash or 6 cups butternut squash, seeded, peeled and cubed (1/2 in.)
  • 1 large unpeeled apple, cubed (1/2 in.)
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon salt
  • 3 cups cooked small pasta shells
  • 1/4 cup water


  • In a stockpot, cook and crumble sausage over medium heat until no longer pink, 5-6 minutes; remove.
  • In same pan, heat oil; cook and stir onion and pepper 3 minutes. Add squash; cook 5 minutes. Stir in apple, curry powder and salt until vegetables are crisp-tender, 3-4 minutes.
  • Return sausage to pan; add pasta and water. Heat through.
Nutrition Facts
1-1/3 cups: 385 calories, 18g fat (5g saturated fat), 38mg cholesterol, 735mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 14g protein.

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