Creamy Butternut Squash Pasta with Sausage

Ah, fall! The season of cozy sweaters, crisp air, and… Butternut Squash Pasta with Sausage!

Did you know that butternut squash is packed with vitamins A and C, making it a nutritious addition to your pasta dishes?

This creamy, comforting recipe is about to become your new autumn obsession. Get ready to tantalize your taste buds with the perfect blend of sweet squash and savory sausage!

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need to create this mouthwatering dish:

• 1 medium butternut squash, peeled and cubed
• 1 pound pasta (penne or rigatoni work well)
• 1 pound Italian sausage (sweet or spicy, depending on your preference)
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Preparing the Butternut Squash

The star of our dish is, of course, the butternut squash. Here’s how to prepare it:

1. Choose a squash that feels heavy for its size and has a matte, beige color.
2. Use a sharp vegetable peeler to remove the skin, then cut the squash in half lengthwise.
3. Scoop out the seeds and cut the flesh into 1-inch cubes.
4. Toss the cubes with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25 minutes or until tender.

Pro tip: Roasting brings out the squash’s natural sweetness, but if you’re short on time, you can boil the cubes for 10-15 minutes instead.

Choosing the Right Sausage

The sausage adds a savory punch to balance the sweetness of the squash. Italian sausage is a classic choice, but feel free to experiment!

Chicken sausage can be a lighter option, while spicy sausage adds a kick.

For our vegetarian friends, plant-based sausages work wonderfully too!

To cook the sausage:

1. Remove the casings if using link sausage.
2. Brown the sausage in a large skillet over medium heat, breaking it into smaller pieces as it cooks.
3. Once cooked through, set aside and drain any excess fat.

Crafting the Creamy Sauce

Now, let’s create that luscious, creamy sauce that brings everything together:

1. In the same skillet used for the sausage, sauté the diced onion until translucent.
2. Add minced garlic and cook for another minute.
3. Add the roasted butternut squash, chicken broth, and heavy cream.
4. Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer to a standard blender.
5. Stir in the Parmesan cheese and chopped sage.
6. Season with salt and pepper to taste.

The key to a perfect sauce is achieving the right consistency – it should coat the back of a spoon but still be pourable.

If it’s too thick, add a bit more broth; if too thin, let it simmer to reduce.

Putting It All Together

It’s time to bring our masterpiece together:

1. Cook the pasta in salted water according to package instructions until al dente.
2. Reserve 1 cup of pasta water before draining.
3. Return the pasta to the pot and add the butternut squash sauce and cooked sausage.
4. Toss everything together, adding pasta water as needed to reach your desired consistency.
5. Taste and adjust seasoning if necessary.

Serving and Presentation Ideas

Now that your butternut squash pasta with sausage is ready, let’s make it look as good as it tastes:

• Garnish with extra Parmesan cheese, fresh sage leaves, and a sprinkle of red pepper flakes for color and heat.
• Serve in warm bowls to keep the dish at its best temperature.
• Pair with a crisp white wine like Pinot Grigio or a light red like Chianti.
• For a complete meal, serve with a side of roasted Brussels sprouts or a simple arugula salad.

Leftovers? No problem! This dish reheats beautifully.

Store in an airtight container in the refrigerator for up to 3 days.

When reheating, add a splash of broth or cream to restore its creamy texture.

There you have it – your guide to creating the ultimate butternut squash pasta with sausage! This dish is proof that comfort food can be both delicious and nutritious.

Whether you’re cooking for a cozy night in or impressing dinner guests, this recipe is sure to be a hit.

Recipe FAQ’s

What can I substitute for heavy cream to make it lighter?

You can use half-and-half or milk for a lighter version. For a dairy-free option, try unsweetened almond milk or coconut milk.

Can I make this dish vegetarian?

Absolutely! Simply omit the sausage or use a plant-based alternative. You can add roasted chickpeas or mushrooms for extra protein and texture.

Can I use pre-cut butternut squash to save time?

Absolutely! Pre-cut squash is a great time-saver. Just adjust roasting time as needed, as pre-cut pieces might cook faster.

Creamy Butternut Squash Pasta with Sausage

This creamy butternut squash pasta with sausage is the ultimate fall comfort food. It combines the sweetness of roasted butternut squash with the savory kick of Italian sausage, all enveloped in a luscious, cheesy sauce.

Perfect for a cozy weeknight dinner or entertaining guests, this dish is both impressive and surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American, Italian

Servings 6 Servings

Calories 550 kcal

Ingredients

  

• 1 medium butternut squash peeled and cubed
• 1 pound pasta penne or rigatoni work well
• 1 pound Italian sausage sweet or spicy, depending on your preference
• 1 onion diced
• 3 cloves of garlic minced
• 1 cup chicken or vegetable broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh sage chopped
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Instructions

 

Preparing the Butternut Squash

• Choose a squash that feels heavy for its size and has a matte, beige color.
• Use a sharp vegetable peeler to remove the skin, then cut the squash in half lengthwise.
• Scoop out the seeds and cut the flesh into 1-inch cubes.
• Toss the cubes with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 25 minutes or until tender.
• Pro tip: Roasting brings out the squash’s natural sweetness, but if you’re short on time, you can boil the cubes for 10-15 minutes instead.

Choosing the Right Sausage

• The sausage adds a savory punch to balance the sweetness of the squash. Italian sausage is a classic choice, but feel free to experiment!

  Chicken sausage can be a lighter option, while spicy sausage adds a kick. For our vegetarian friends, plant-based sausages work wonderfully too!
• To cook the sausage:
• Remove the casings if using link sausage.
• Brown the sausage in a large skillet over medium heat, breaking it into smaller pieces as it cooks.
• Once cooked through, set aside and drain any excess fat.

Crafting the Creamy Sauce

• In the same skillet used for the sausage, sauté the diced onion until translucent.
• Add minced garlic and cook for another minute.
• Add the roasted butternut squash, chicken broth, and heavy cream.
• Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, carefully transfer to a standard blender.
• Stir in the Parmesan cheese and chopped sage.
• Season with salt and pepper to taste.
• The key to a perfect sauce is achieving the right consistency – it should coat the back of a spoon but still be pourable. If it’s too thick, add a bit more broth; if too thin, let it simmer to reduce.

Putting It All Together

• Cook the pasta in salted water according to package instructions until al dente.
• Reserve 1 cup of pasta water before draining.
• Return the pasta to the pot and add the butternut squash sauce and cooked sausage.
• Toss everything together, adding pasta water as needed to reach your desired consistency.
• Taste and adjust seasoning if necessary.

Keyword Butternut Squash Pasta with Sausage, butternut squash recipes, pasta recipes