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.
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.