Butternut Squash Pasta Sausage: A Delicious and Easy Recipe

Butternut Squash Pasta Sausage: Prepare to be transported to a cozy autumn evening with every single bite of this incredibly flavorful dish! Imagine twirls of perfectly cooked pasta, coated in a velvety smooth butternut squash sauce, punctuated by the savory goodness of Italian sausage. It’s a symphony of flavors and textures that will leave you craving more.

Butternut squash, a staple of fall harvests, has been enjoyed for centuries. Its sweet and nutty flavor lends itself beautifully to both sweet and savory dishes. In this recipe, we harness its natural sweetness to create a luscious sauce that perfectly complements the richness of the sausage. While pasta dishes have existed for centuries, the combination of butternut squash and sausage is a more modern innovation, born from a desire to celebrate seasonal ingredients and create comforting, satisfying meals.

People adore this Butternut Squash Pasta Sausage recipe for so many reasons. The creamy texture of the sauce is simply divine, and the sweetness of the squash balances perfectly with the savory sausage. It’s also surprisingly easy to make, making it a perfect weeknight meal. Plus, it’s a fantastic way to sneak in some extra vegetables! Whether you’re looking for a comforting fall dinner or a crowd-pleasing dish for a gathering, this Butternut Squash Pasta Sausage is guaranteed to be a hit. Get ready to experience a taste of autumn in every delicious forkful!

this Recipe

Ingredients:

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound Italian sausage, sweet or hot (or a mix!), casings removed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound pasta (penne, rigatoni, or farfalle work well)
• Fresh parsley, chopped, for garnish

Preparing the Butternut Squash:

Okay, let’s start with the star of the show – the butternut squash! Prepping it can seem a little daunting, but trust me, it’s worth it. The sweet, nutty flavor is just incredible in this pasta.

1. Preheat your oven to 400°F (200°C). This will give the squash a nice, caramelized flavor.
2. Prepare the squash: Peel the butternut squash using a vegetable peeler. This can be a little tricky, so be careful! Then, cut the squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Finally, cut the squash into 1-inch cubes. Try to keep the cubes relatively uniform in size so they cook evenly.
3. Season and roast: In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly browned, flipping halfway through. You want it to be easily pierced with a fork. Set aside.

Cooking the Sausage and Sauce:

While the squash is roasting, let’s get started on the sausage and sauce. This is where all the savory flavors come together!

1. Brown the sausage: In a large skillet or Dutch oven over medium heat, add the remaining 1 tablespoon of olive oil. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well so it distributes evenly in the sauce.
2. Sauté the aromatics: Remove the sausage from the skillet and set aside. Leave any rendered fat in the skillet – that’s flavor gold! Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Deglaze the pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for a few minutes, until it’s reduced slightly.
4. Add the tomatoes and broth: Stir in the diced tomatoes (undrained), chicken broth, dried sage, dried thyme, and red pepper flakes (if using). Bring the mixture to a simmer.
5. Simmer the sauce: Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld together. The longer it simmers, the richer the flavor will be!
6. Finish the sauce: Stir in the cooked sausage and roasted butternut squash. Gently toss to combine. Then, stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. The cream adds a lovely richness and the Parmesan gives it a nice salty, cheesy flavor.

Cooking the Pasta:

While the sauce is simmering, let’s get the pasta cooking. Timing is key here so everything is ready at the same time!

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Al dente means “to the tooth” in Italian – you want the pasta to be firm but not hard.
2. Reserve pasta water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy sauce and helps the sauce cling to the pasta.
3. Drain the pasta: Drain the pasta in a colander.

Bringing it All Together:

Now for the best part – combining the pasta and sauce! This is where all your hard work pays off.

1. Combine pasta and sauce: Add the drained pasta to the skillet with the butternut squash and sausage sauce. Toss to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. I usually add about 1/2 cup.
2. Serve immediately: Serve the pasta immediately, garnished with fresh parsley and extra grated Parmesan cheese. A sprinkle of red pepper flakes adds a nice touch of heat, if you like.

Tips and Variations:

This recipe is delicious as is, but here are a few ideas to customize it to your liking:

• Add greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients and color.
• Use different squash: Acorn squash or kabocha squash would also work well in this recipe.
• Make it vegetarian: Omit the sausage and add more vegetables, such as mushrooms or bell peppers.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
• Add nuts: Toasted walnuts or pecans would add a nice crunch.
• Use different cheese: Pecorino Romano or Asiago cheese would be delicious alternatives to Parmesan.
• Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before adding the pasta.

Enjoy!

I hope you enjoy this Butternut Squash Pasta with Sausage as much as I do! It’s a perfect fall comfort food that’s sure to impress. Let me know in the comments if you try it and what you think!

Conclusion:

And there you have it! This Butternut Squash Pasta Sausage recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen. The creamy sweetness of the butternut squash perfectly complements the savory sausage, creating a dish that’s both comforting and surprisingly sophisticated. I truly believe this is a must-try recipe for anyone looking to elevate their pasta game.

But why is it a must-try? Beyond the incredible taste, it’s also incredibly versatile and relatively easy to make. You don’t need to be a Michelin-star chef to pull this off. The ingredients are readily available, and the steps are straightforward. Plus, it’s a fantastic way to sneak in some extra vegetables, making it a win-win for both your taste buds and your health!

Serving Suggestions and Variations:

Now, let’s talk about how you can make this dish your own. I love serving this Butternut Squash Pasta Sausage with a sprinkle of freshly grated Parmesan cheese and a handful of toasted pumpkin seeds for added crunch. A side of crusty bread is also a must for soaking up all that delicious sauce.

But the possibilities don’t stop there! Feel free to experiment with different types of sausage. Sweet Italian sausage will enhance the sweetness of the squash, while spicy Italian sausage will add a delightful kick. You could even use chicken or turkey sausage for a leaner option.

For a vegetarian twist, simply omit the sausage and add some roasted mushrooms or spinach. A sprinkle of red pepper flakes can also add some heat. If you’re feeling adventurous, try adding a splash of white wine to the sauce for extra depth of flavor.

Another great variation is to use different types of pasta. While I love it with penne, it’s also delicious with rigatoni, farfalle, or even gnocchi. The key is to choose a pasta shape that will hold the sauce well.

Don’t be afraid to get creative and experiment with different ingredients and flavors. That’s the beauty of cooking!

Why You Should Try This Recipe:

I know there are a million pasta recipes out there, but I truly believe this Butternut Squash Pasta Sausage stands out from the crowd. It’s the perfect balance of sweet, savory, and creamy, and it’s guaranteed to impress your family and friends. It’s also a great way to use up any leftover butternut squash you might have.

Share Your Experience!

I’m so excited for you to try this recipe! Once you do, please come back and let me know what you think. Did you make any variations? What did you think of the flavor combination? I’d love to hear all about your experience.

You can leave a comment below or share your photos on social media using [Your Hashtag]. I can’t wait to see your creations!

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This Butternut Squash Pasta Sausage is a dish that you’ll want to make again and again. Happy cooking! I am confident that you will find this recipe to be a new family favorite.