Description
This Creamy Butternut Squash Pasta with Sausage is a comforting and flavorful dish that combines roasted butternut squash, savory Italian sausage, and a rich, creamy sauce. Perfectly cooked pasta is coated in a smooth squash and cream blend, enhanced with Parmesan cheese and fresh sage, creating a delicious meal that is both hearty and elegant.
Ingredients
Scale
Butternut Squash
- 1 medium butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta and Meat
- 1 pound pasta (penne or rigatoni work well)
- 1 pound Italian sausage (sweet or spicy, depending on your preference)
Sauce
- 1 onion (diced)
- 3 cloves of garlic (minced)
- 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 butternut squash that feels heavy for its size and has a matte beige skin. Peel the squash using a sharp vegetable peeler, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.
- Roasting the Squash: Toss the squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 25 minutes or until the squash is tender. Alternatively, you may boil the squash cubes for 10-15 minutes if short on time.
- Cooking the Sausage: Remove the casings from the Italian sausage if using link sausage. In a large skillet over medium heat, brown the sausage, breaking it into smaller pieces as it cooks. Once cooked through, set aside and drain any excess fat.
- Making the Sauce Base: In the same skillet, sauté the diced onion until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Pureeing the Sauce: Add the roasted butternut squash cubes, chicken or vegetable broth, and heavy cream to the skillet. Use an immersion blender to puree the mixture until smooth. If you do not have an immersion blender, carefully transfer the mixture to a standard blender and puree.
- Finishing the Sauce: Stir in the grated Parmesan cheese and chopped fresh sage. Season with salt, pepper, and optional red pepper flakes to taste. Adjust the consistency by adding more broth if too thick or letting it simmer gently to reduce if too thin.
- Cooking the Pasta: Cook the pasta in salted boiling water according to package instructions until al dente. Reserve one cup of pasta water before draining.
- Combining All Elements: Return the cooked pasta to the pot and add the creamy butternut squash sauce along with the cooked sausage. Toss together thoroughly, adding reserved pasta water as needed to achieve the desired consistency.
- Final Seasoning and Serving: Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes. Serve warm and enjoy a rich, comforting pasta dish packed with autumn flavors.
Notes
- Roasting the squash enhances its natural sweetness, but boiling is a quicker alternative.
- Choose Italian sausage according to your spice preference: sweet for milder flavor, spicy for a kick.
- Plant-based sausages can be substituted for a vegetarian version of this dish.
- Use pasta water to adjust sauce consistency to ensure it clings well to the pasta.
- Fresh sage adds a beautiful aromatic note; dried sage can be used if fresh is unavailable but use less.
