Description
This Butternut Squash, Sage & Sausage Pasta is a comforting autumn-inspired dish combining creamy roasted butternut squash sauce infused with sage and nutmeg, paired with savory sweet Italian sausage and tender pasta. It’s a hearty and flavorful meal perfect for cozy dinners.
Ingredients
Roasted Vegetables
- 2 1/2 cups butternut squash, cubed
- 1 white onion, chopped into halves and then quarters
- 2 garlic cloves
- 2 tbsp olive oil
Sauce & Sausage
- 1/2 cup chicken broth
- 16 oz sweet Italian sausage
- 1 tbsp olive oil
- 2 tbsp butter
- 6-8 large sage leaves, chopped
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup half & half
- 1/4 cup parmesan cheese, plus more for topping
Pasta
- 1 lb pasta (butterfly noodles, bowtie, rigatoni, or penne)
- 1/4 cup reserved pasta water
Instructions
- Preheat & Roast Vegetables: Preheat the oven to 400°F (204°C). On a baking sheet, toss the cubed butternut squash, chopped onion quarters, and whole garlic cloves in 2 tablespoons of olive oil. Spread them evenly and roast for 15-20 minutes, flipping the vegetables halfway through to ensure even cooking.
- Blend Roasted Vegetables: Once roasted and softened, transfer the vegetables and garlic to a blender. Add the 1/2 cup chicken broth and blend until smooth and creamy. Set this butternut squash puree aside for the sauce.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining the pasta. Set the pasta aside.
- Cook Sausage: While the pasta cooks, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the sweet Italian sausage, breaking it up as it cooks, and cook until browned and cooked through, about 7-10 minutes. Remove the sausage from the pan and set aside.
- Prepare Sage Butter: Lower the heat to medium-low. Add 2 tablespoons of butter to the same pan. Once the butter begins to brown slightly, add the chopped fresh sage leaves. Cook for 1-2 minutes until the sage becomes fragrant and the butter is nutty.
- Make Sauce Base: Add the butternut squash puree to the sage butter in the pan. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon nutmeg. Cook this mixture for about 5 minutes, stirring occasionally to meld the flavors.
- Add Cream & Cheese: Slowly pour in 3/4 cup half & half while stirring continuously. The sauce will thin out but remain creamy. Stir in 1/4 cup parmesan cheese until melted and incorporated.
- Adjust Sauce Consistency: Add the reserved 1/4 cup pasta water to the sauce and stir vigorously. This will help thicken the sauce back up to a rich, clingy texture perfect for coating the pasta.
- Combine All Components: Return the cooked sausage to the pan and mix it into the sauce. Then add the cooked pasta. Toss everything gently to coat the pasta evenly with the sauce and integrate the sausage.
- Serve: Plate the pasta and top with extra parmesan cheese if desired. Serve immediately while hot and enjoy the cozy, flavorful dish.
Notes
- You can substitute the sweet Italian sausage with spicy sausage if you prefer a little heat.
- Butterfly noodles are similar to bowtie (farfalle); rigatoni or penne also work well with this sauce.
- Be careful not to overcook the pasta; al dente texture is ideal for this dish.
- If you prefer a thicker sauce, reduce the amount of half & half slightly or add more parmesan.
- The sauce can be prepared in advance and gently reheated with the pasta before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-American
