Description
This Creamy Butternut Squash Pasta with Sausage recipe combines the natural sweetness of roasted butternut squash with the savory depth of Italian sausage, all enveloped in a luscious creamy sauce enhanced with fresh sage and Parmesan cheese. Perfectly comforting and flavorful, this dish is ideal for a satisfying weeknight dinner or a cozy gathering.
Ingredients
Scale
Squash and Roasting
- 1 medium butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta
- 1 pound pasta (penne or rigatoni)
Sausage and Aromatics
- 1 pound Italian sausage (sweet or spicy)
- 1 onion (diced)
- 3 cloves garlic (minced)
Sauce
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage (chopped)
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Preparing the Butternut Squash: Choose a firm butternut squash that feels heavy for its size and has a matte beige color. Peel the squash using a sharp vegetable peeler and cut it in half lengthwise. Remove the seeds and cut the flesh into 1-inch cubes. Toss the cubes with olive oil, salt, and pepper. Roast them on a baking sheet at 400°F (200°C) for about 25 minutes until tender and caramelized. Alternatively, boil the cubes for 10-15 minutes if short on time.
- Preparing the Sausage: Remove casings if using link sausage. In a large skillet over medium heat, brown the sausage while breaking it into smaller pieces. Cook until no longer pink inside, then remove from skillet and set aside. Drain excess fat from the pan if needed.
- Making the Creamy Sauce: In the same skillet, sauté the diced onion until translucent and soft. Add minced garlic and cook for another minute until fragrant. Add the roasted butternut squash, chicken or vegetable broth, and heavy cream to the skillet. Using an immersion blender, puree the mixture until smooth; if you don’t have an immersion blender, carefully transfer the mixture to a traditional blender and blend until creamy. Return the puree to the skillet and stir in grated Parmesan cheese and chopped fresh sage. Season with salt, pepper, and optional red pepper flakes. Adjust sauce consistency by adding broth if too thick, or simmering gently to thicken if too thin.
- Cooking the Pasta: Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
- Combining the Dish: Return the drained pasta to the pot. Add the creamy butternut squash sauce and cooked sausage. Toss everything together thoroughly, adding reserved pasta water as needed to achieve a smooth, saucy consistency that coats the pasta well. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
Notes
- Roasting butternut squash intensifies its natural sweetness and flavor compared to boiling.
- Removing sausage casings results in crumbled texture and better integration into the pasta.
- You can substitute chicken sausage or plant-based sausage for a lighter or vegetarian option.
- Using reserved pasta water helps bind the sauce to the pasta, creating a silkier texture.
- Fresh sage adds a lovely herbaceous note, but dried sage can be used in smaller amounts if fresh is unavailable.
- Adjust the spice level by adding red pepper flakes to taste.
