Print

Amazingly Delicious Butternut Squash and Sausage Pasta in 1 Pot

Butternut Squash and Sausage Pasta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Butternut Squash and Sausage Pasta is a comforting and flavorful dish, perfect for a cozy weeknight dinner. It combines sweet roasted butternut squash with savory Italian sausage in a simple, creamy sauce.

Ingredients

Scale
  • 1 pound butternut squash, peeled and cubed (about 4 cups)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound Italian sausage, casings removed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh sage leaves, chopped
  • 12 ounces pasta (such as penne or orecchiette)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
  2. While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
  3. In a large skillet, cook Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
  4. Add chopped onion to the skillet with the sausage and cook until softened, about 5-7 minutes. Stir in minced garlic and chopped sage, cooking for 1 minute more until fragrant.
  5. Pour in chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  6. Add the roasted butternut squash, cooked pasta, and Parmesan cheese to the skillet. Toss to combine. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  7. Serve immediately, topped with additional Parmesan cheese if desired.

Notes

  • For a vegetarian option, omit the sausage and add a can of drained cannellini beans or chickpeas for protein.
  • You can roast the butternut squash ahead of time to save on prep time.
  • Fresh sage is recommended for the best flavor, but 1 teaspoon dried sage can be substituted.
  • Adjust the amount of heavy cream to achieve your desired sauce consistency.

Nutrition

Find it online: https://whiskdaily.com/butternut-squash-and-sausage-pasta/