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Creamy Cozy Autumn Sausage Pasta with Squash

A delightful, warming pasta dish made with roasted butternut squash and savory Italian sausage, perfect for cozy autumn dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the pasta
  • 12 ounces pasta (rigatoni or penne) Choose your preferred pasta shape.
  • 1 medium butternut squash (halved and seeded) Provides sweetness and creaminess.
  • 1 tablespoon olive oil (plus 1-2 teaspoons for brushing squash) Used for roasting the squash.
  • 1 pound Italian sausage (casings removed) Adds a savory flavor.
For the sauce
  • 1 onion diced Adds depth of flavor.
  • 3 cloves garlic (minced) Enhances the aroma.
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes For a bit of heat.
  • 1 cup chicken broth Could substitute with vegetable broth.
  • 1 cup heavy cream Adds creaminess to the sauce.
  • 1/2 cup grated Parmesan cheese For flavor and thickness.
To season
  • Salt and pepper To taste.
  • Fresh parsley (for garnish) Adds freshness and color.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Lightly brush the cut sides of butternut squash halves with olive oil, then place cut-side down on a baking sheet.
  3. Roast for 40-45 minutes until fork-tender and golden brown.
  4. Once cooked, scoop out the flesh and gently mash it.
  5. While the squash roasts, cook pasta according to package directions until al dente. Drain and reserve 1 cup of pasta water.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Add sausage and cook for 5-7 minutes, breaking it into pieces until browned.
  3. Add diced onion and cook for 3-4 minutes until softened.
  4. Stir in minced garlic, sage, thyme, and red pepper flakes, cooking for 1 minute until fragrant.
  5. Pour in chicken broth and let it simmer for 5 minutes.
  6. Stir in heavy cream and Parmesan cheese, cooking until melted and thickened (about 2-3 minutes).
  7. Fold in the mashed squash and cooked pasta, adjusting sauce consistency with reserved pasta water.
  8. Season with salt and pepper, heat through for 2-3 minutes, then serve garnished with fresh parsley.

Notes

For a vegetarian option, substitute the sausage with plant-based sausage or sautéed mushrooms. Leftovers can be stored in the fridge for up to 3 days, or frozen for 2-3 months.