Indulgent Butternut Squash Pasta with Sausage & Sage: Your Ultimate Fall Comfort Meal
Embrace the cozy flavors of autumn with this incredible Butternut Squash Pasta. This comforting dish beautifully blends savory sausage, tender roasted butternut squash, and your favorite pasta, all coated in a rich, creamy butternut squash and sage sauce, then finished with a generous sprinkle of freshly grated Parmesan cheese. It’s the perfect hearty meal to warm you from the inside out during those crisp, colder months!
The Best Butternut Squash Pasta for Fall Evenings
There are certain dishes that just scream “fall” and for me, this Butternut Squash Pasta is at the top of that list. Alongside classics like a hearty Baked Mac and Cheese with Bread Crumbs, this pasta dish offers unparalleled comfort and coziness as the cooler weather sets in. I am utterly smitten with the harmonious combination of sweet butternut squash, savory sausage, perfectly cooked pasta, and aromatic sage. There’s truly something magical about autumn, and the food it inspires is definitely a major highlight.
One of the many delightful aspects of this particular pasta dish is that the leftovers often taste even better the next day! The flavors have ample time to meld and deepen into the pasta, and the creamy sauce develops an even richer, more luxurious texture. Butternut squash is my absolute favorite squash to cook with during this season. Its inherent sweetness and versatility make it ideal for a wide array of recipes, from warming soups like this Slow Cooker Butternut Squash Apple Soup, to comforting sides like this Butternut Squash Apple Bake, and of course, today’s featured Butternut Squash Pasta. It’s a staple for a reason!
Key Ingredients for This Delicious Butternut Squash Pasta Dish
Crafting a truly memorable butternut squash pasta comes down to selecting quality ingredients that work together in perfect harmony. Here’s a closer look at what makes this dish so special:
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BUTTERNUT SQUASH: This vibrant and naturally sweet squash is undeniably the star of our show. We utilize it in two fantastic ways: first, as tender, roasted cubes adding texture and bursts of flavor throughout the dish; and second, puréed into the creamy sauce, creating an incredibly smooth and rich base. Its natural sweetness is a game-changer, elevating the entire flavor profile. When selecting your butternut squash, look for one that feels heavy for its size and has a uniform, unblemished tan skin. You can also substitute with other winter squashes like acorn squash or delicate squash for a slightly different flavor profile.
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SAUSAGE: Ground sausage introduces a wonderful depth of savory flavor and a satisfying protein element to the pasta. Mild Italian sausage is a classic choice, offering a balanced taste that complements the squash beautifully. However, if you’re looking to add a little heat and excitement, a spicy Italian sausage will certainly take things up a notch. For those seeking alternatives, ground pork works exceptionally well, or you could opt for ground turkey or chicken for a lighter option. Vegetarian? Sautéed mushrooms or even crumbled plant-based sausage can be fantastic substitutes, providing an umami-rich counterpoint to the sweet squash.
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PASTA: While I prefer a medium-sized pasta shape that can capture the creamy sauce and bits of squash, feel free to use any of your favorites! In this particular recipe, I’ve chosen orecchiette, whose “little ear” shape is perfect for cradling the sauce. It’s also a go-to for other recipes like my One Pot Kale Broccoli Chickpea Orecchiette. Other excellent choices include rigatoni, penne, cavatappi, or even long strands like fettuccine or pappardelle if you prefer a different mouthfeel. For a gluten-free option, simply use your favorite GF pasta, ensuring it’s cooked al dente.
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PARMESAN CHEESE: Freshly grated Parmesan cheese is a non-negotiable component of this dish. It’s incorporated directly into the sauce, lending its distinctive salty, umami-rich flavor and helping to thicken it to the perfect consistency. A final generous sprinkle over the finished pasta adds an irresistible savory topping and a beautiful presentation. For an extra layer of flavor, consider using Pecorino Romano or even a sharp Asiago.
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CREAM: Heavy cream is my secret weapon for achieving that velvety, luxurious texture in the sauce. It binds all the flavors together and provides a richness that makes this pasta truly indulgent. If you’re aiming for a healthier profile, you can substitute vegetable or chicken broth, though be aware that the sauce will be less creamy. For a slight tang and some added thickness without all the fat, a small amount of full-fat Greek yogurt can also work wonders, whisked in carefully at the end to prevent curdling.
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FRESH HERBS: Fresh herbs are essential for elevating any pasta dish, and this one is no exception. I’ve opted for fragrant sage, which pairs impeccably with butternut squash, along with bright Italian parsley for a fresh counterpoint. Don’t be shy about experimenting with other herbs you love – fresh thyme or a touch of rosemary could also be delightful additions, adding their unique aromatic notes to this comforting meal.
Enhance Your Meal: Perfect Pairings for Butternut Squash Pasta
This Butternut Squash Pasta is a substantial and satisfying meal on its own, but it truly shines when paired with complementary side dishes. Here are some fantastic options that will round out your autumn feast:
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Lemon Arugula Salad with Pine Nuts: A zesty and peppery arugula salad provides a wonderful contrast to the richness of the pasta. Toss fresh arugula with juicy cherry tomatoes, toasted pine nuts for crunch, and a generous shaving of Parmesan, then dress simply with a vibrant lemon and olive oil vinaigrette. Its brightness cuts through the creaminess, offering a refreshing balance.
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Easy Kale Lemon Salad: If you love hearty greens, this kale salad is an excellent choice. Featuring fresh, crisp veggies and a simple yet flavorful homemade lemon dressing, it makes for a healthy side dish that’s both nutritious and delicious. The slight bitterness of kale stands up well to the sweet squash, making it one of my absolute favorite kale salad recipes!
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Easy Yeast Bread: No pasta dish is complete without some crusty bread for soaking up every last drop of that amazing sauce. This simple, no-fail yeast bread recipe yields two delicious artisan loaves, requiring no mixer. These rustic loaves are incredibly versatile, perfect for dinner, sandwiches, and more – a must-have alongside this pasta!
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Green Beans with Toasted Almonds: For a simple yet elegant vegetable side, try these Green Beans with Brown Butter and Toasted Almonds. It’s a delightful twist on traditional green beans, where the nutty aroma and flavor of brown butter beautifully coat the freshly cooked beans. A sprinkle of crunchy toasted almonds adds a fantastic textural element, making it a perfect accompaniment.
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Butternut Squash Pasta
Julia Jolliff
15 minutes
30 minutes
45 minutes
8 servings
Saved
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Ingredients
- 4 Tablespoons olive oil, separated
- 1 butternut squash, peeled and diced (about 1 pound)
- 1 pound ground sausage, mild
- 4 cloves garlic , minced
- 1/2 pound orecchiette pasta, or pasta of your choice
- 1/4 cup reserved pasta water, more or less for desired consistency
- 1/4 cup parmesan, freshly grated
- 1/2 teaspoon crushed red pepper, optional for a little spice
- Salt and pepper to taste
- 1/4 cup roasted butternut squash (for the sauce)
- 1 clove garlic , minced (for the sauce)
- 1/4 cup parmesan, freshly grated (for the sauce)
- 3 fresh sage leaves
- 1/4 cup pasta water, reserved (for the sauce)
- 1/4 cup heavy cream (for the sauce)
Instructions
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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large mixing bowl, combine the peeled and diced butternut squash with 2 tablespoons of olive oil, a dash of salt, and a dash of freshly ground black pepper. Toss well to ensure the squash is evenly coated.
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Spread the seasoned butternut squash in a single layer on a non-stick baking sheet. Roast the butternut squash in the preheated oven for approximately 25-30 minutes, or until tender and lightly caramelized. Be sure to use tongs to stir the squash a few times throughout the cooking process to ensure even roasting.
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While the butternut squash is roasting, bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Before draining, make sure to reserve 1/4 cup of the starchy pasta water – this will be crucial for achieving the perfect sauce consistency. Drain the pasta and, if not serving immediately, you can rinse it under cold water to prevent it from sticking, then transfer it to a large mixing bowl.
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In a large skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the ground sausage and cook, breaking it apart with a wooden spoon, until it is thoroughly browned and cooked through. Once the sausage begins to brown, add the minced garlic and continue to cook for another minute until fragrant.
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Once the sausage is fully cooked, carefully transfer the sausage mixture (including any rendered fats and garlic) into the large mixing bowl with the cooked pasta.
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Remove the roasted butternut squash from the oven. Set aside 1/4 cup of the roasted squash cubes to be used for the creamy sauce. Add the remaining roasted squash directly to the mixing bowl with the sausage and pasta mixture.
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To prepare the luscious sauce, combine the reserved 1/4 cup of roasted butternut squash, the fresh sage leaves, the additional minced garlic clove, 1/4 cup of freshly grated Parmesan cheese, the 1/4 cup of reserved pasta water, and the 1/4 cup of heavy cream in a blender. Blend until the mixture is completely smooth and creamy.
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Pour the velvety butternut squash sauce over the pasta and sausage mixture in the large mixing bowl. Toss everything gently but thoroughly until all the pasta and ingredients are beautifully coated in the creamy sauce. If the sauce appears too thick, gradually add a little more reserved pasta water, a tablespoon at a time, until you achieve your desired consistency.
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Season the pasta with crushed red pepper (if using, for an extra kick), additional freshly grated Parmesan cheese, and salt and black pepper to taste. Garnish generously with fresh sage leaves or chopped Italian parsley, and serve warm immediately for the best experience. Enjoy this ultimate taste of fall!
Nutrition
Carbohydrates: 34g,
Protein: 16g,
Fat: 27g,
Saturated Fat: 9g,
Polyunsaturated Fat: 3g,
Monounsaturated Fat: 13g,
Trans Fat: 0.1g,
Cholesterol: 53mg,
Sodium: 472mg,
Potassium: 572mg,
Fiber: 3g,
Sugar: 3g,
Vitamin A: 10669IU,
Vitamin C: 22mg,
Calcium: 141mg,
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.