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Leftover Butternut Squash Pasta with Turkey

leftover squash pasta with turkey served on a white plate with a side of broccoli.

5 from 5 reviews

Leftover butternut squash pasta with turkey is a delicious way to use leftovers from Thanksgiving or other meals with extra squash. Leftover chicken could be used instead of turkey.

Ingredients

Scale
  • 1 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 2 cups leftover squash, mashed or puréed
  • 6 ozs low sodium chicken broth (plus a a bit more if needed)
  • 1 tbsp roasted garlic, or 2 cloves minced fresh garlic
  • 1 1/2 cups roasted turkey
  • 12 ozs short pasta, such as ziti or farfalle (bowtie)
  • 1 sage leaf, minced, or 1/2 tsp dried sage
  • 1/4 cup shredded Parmesan cheese plus more for passing at the table

Instructions

  1. Boil water in a large pot, to be ready for the pasta.
  2. Sauté the onion: Heat the olive oil in a large skillet on medium heat. Add the onion, stirring occasionally until it begins to soften, about 5 minutes.
  3. Add the squash: Stir the leftover squash into the skillet, along with the chicken broth and garlic. Simmer for a few minutes stirring occasionally.
  4. Cook the pasta: After adding the squash to the skillet, begin cooking the pasta in the boiling water according to package directions. Reserve 1/4 cup of the pasta cooking water. 
  5. Add the turkey along with the sage leaf to the skillet with the squash. Stir to combine the turkey and squash, adding a bit of reserved pasta cooking water if needed to achieve desired consistency. Add the 1/4 cup Parmesan cheese, and stir to combine. 
  6. Drain the pasta when it is cooked to your liking, and toss immediately with the leftover squash and turkey combination. Plate the pasta, and pass extra cheese at the table. Enjoy!

Notes

  • We had leftover Savory Mashed Butternut Squash on hand to make this recipe. You could use other types of mashed or puréed squash that you might have. 
  • If you want to make some roasted garlic to use for this recipe,  cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, and roast for about 40 minutes at 400 degrees until the garlic has become soft and browned. Set the garlic aside to cool, and squeeze out what you need when it is needed for the recipe.

Keywords: leftover squash recipes, butternut squash pasta, leftover squash and turkey, leftover turkey recipes

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