Description
A hearty and cozy autumn dish featuring roasted butternut squash, savory sausage, and pasta tossed in a creamy sauce — perfect for a comforting fall meal.
Ingredients
- 12 oz pasta (penne or rigatoni)
- 1 lb Italian sausage (mild or spicy, casing removed)
- 2 cups butternut squash, cubed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp dried sage or 1 tbsp fresh sage, chopped
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes or until tender and golden.
- Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant.
- Add the roasted squash and sausage back into the skillet. Pour in the chicken broth and cream, stirring gently to combine.
- Add the cooked pasta and toss everything together. If the sauce is too thick, add a bit of reserved pasta water to loosen it.
- Stir in the Parmesan cheese and sage. Adjust seasoning with salt, pepper, and red pepper flakes to taste.
- Garnish with chopped parsley and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use turkey sausage for a leaner option.
- Add spinach or kale for extra greens and nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: American