Pasta with Roasted Squash and Apple Cider Reduction Pasta with Roasted Squash and Apple Cider Reduction

Celebrate fall with this slightly sweet and beautiful Pasta with Roasted Squash, Kielbasa and Apple Cider Reduction. This dish has everything you need for a one-dish meal, including tons of veggies, whole grain pasta, and a little savory sausage.

The apple and roasted butternut squash are delightfully sweet, and the sausage and parmesan cheese provide a savory counterpoint.  I hope you’ll enjoy it!

Pasta with Roasted Squash, Kielbasa and Apple Cider Reduction

Total Prep Time: 25 minutes
Active Time: 25 minutes
Serves:  4

12 ounces whole grain pasta (whole wheat, brown rice, quinoa and corn, red lentil, etc)
½ butternut squash, peels and seeds removed and cut into 1-inch cubes
½ lb kielbasa or other favorite sausage (antibiotic, preservative and hormone-free)
1 onion, minced
2 teaspoons minced garlic from about 2 cloves
4 cups broccoli florets from about 1 small head
2 cups apple cider
1 apple, core removed and cut into ½ inch cubes
½ cup grated parmesan or pecorino romano cheese
Extra virgin olive oil (EVOO), sea salt and black pepper


  1. Pre-heat your oven to 375 degrees. Toss the cubed squash with a little EVOO and large pinches of salt and pepper.  Spread single layer on a large baking sheet or roasting dish and roast for about 25 minutes until tender and golden, tossing once with a spatula so that the cook evenly.
  2. Bring a large pot of water to a boil and cook the pasta to al dente per package instructions. When the pasta is done cooking drain it and set it aside (toss the pasta with a little EVOO to prevent sticking if it’s going to be several minutes until the other ingredients and sauce are ready).
  3. Meanwhile place a large sauté pan over medium-low heat. Add a large drizzle of EVOO along with the minced onion, diced apple and kielbasa.  Sauté until the onion is translucent and fragrant, about 4 minutes.  Add the garlic and sauté another minute.
  4. Add the apple cider and bring to a simmer. Simmer until the cider is reduced by about 1/2, then add the broccoli and cover the pan until the broccoli is lightly steamed (bright green but still crisp-tender).
  5. Toss the pasta with the roasted squash and the cider and vegetable mixture. Top with the parmesan cheese and serve warm.