Cozy Butternut Squash and Sausage Pasta

Imagine perfectly cooked pasta enveloped in a velvety butternut squash sauce, studded with savory sausage and finished with a generous sprinkle of Parmesan cheese. Pure comfort food at its finest!

Recipe Details

• Flavor Profile: Sweet and savory, with a hint of spice from the red pepper flakes, balanced by the richness of the sausage and Parmesan.
• Texture: Creamy sauce, tender squash, perfectly cooked pasta, and savory sausage.
• Prep Time: 25 minutes
• Cook Time: 45-55 minutes
• Difficulty: Easy to moderate, involving roasting vegetables and cooking pasta.

What You’ll Need

This flavorful pasta dish comes together with a combination of fresh vegetables, savory sausage, and aromatic herbs. The butternut squash is roasted to tender perfection, while the sausage and onions build a savory base for the sauce. The pasta then gets tossed in the creamy, rich sauce, flavored by the roasted squash and a touch of spice which brings this dish together perfectly.

Ingredient Notes

• Butternut Squash – The star of this dish, roasting it brings out its natural sweetness. Look for a squash that is firm, with no bruises or soft spots.
• Sausage – Adds a savory depth of flavor. Choose your favorite Italian sausage, or experiment with other varieties. Make sure the sausage is cut into bite-sized pieces for even cooking and distribution throughout the pasta.
• Garlic – Roasted garlic sweetens and mellows, adding depth of flavor to the sauce. Fresh is best!
• Onion – Provides a base of savory flavor that builds the sauce when sauteed. Yellow or white onions both work great.
• Pasta – Paccheri pasta is used, but feel free to substitute with your favorite pasta shape. Medium to large shapes work best for capturing the sauce.
• Tomato Paste – This adds richness and depth of flavor to the sauce, helping to create a beautiful color and a complex flavor profile.
• Red Pepper Flakes – Adds a touch of heat, balance the sweetness of the squash. Add more or less depending on your preference.
• Fresh Sage – Adds a fragrant, earthy note that complements the squash and sausage beautifully.
• Parmesan Cheese – Adds a salty, umami flavor that perfectly complements the other flavors in the dish. Buy a block and grate it yourself for the best texture and flavor.

Add-ins and Substitutions

• Add a pinch of nutmeg or cinnamon to the squash during roasting for extra warmth.
• For a vegetarian version, substitute the sausage with plant-based sausage crumbles or sautéed mushrooms.
• Add a handful of baby spinach or kale to the sauce for an extra dose of greens.
• A splash of heavy cream at the end will make it extra creamy.

How to Make Cozy Butternut Squash and Sausage Pasta

Follow these easy steps to make a delicious and comforting Butternut Squash and Sausage Pasta.

1. Preheat the oven to 400°F (200°C). Then prep your butternut squash.
2. Halve the 2 lb butternut squash lengthwise and remove the seeds. Drizzle the cut sides with olive oil. Place cut-side down on a baking sheet.
3. Take the top off the 1 head of garlic, exposing the cloves, and wrap in foil.
4. Bake until the squash is tender and the garlic is golden brown and soft, this typically takes 30-40 minutes for the squash and about 40 minutes for the garlic.
5. While the squash roasts, cook 1 lb of paccheri pasta in boiling salted water. Remove pasta from the water before it is fully cooked.
6. Begin cooking the sausage in a Dutch oven over medium heat until browned. Remove the sausage once it’s cooked and set aside.
7. Add 1 cup of chopped onion, 1 ½ tsp kosher salt, and the cloves from the roasted garlic. Sauté for several minutes. Add 1 tsp red pepper flakes and 1 tbsp chopped fresh sage, followed by 6 oz tomato paste. Cook the paste until it darkens.
8. Scoop out the squash flesh and add it, along with 1 – 1 ½ cups pasta water, to the Dutch oven. Mash everything together until smooth. Stir until smooth.
9. Add the cooked pasta, the sausage, and 4 oz grated Parmesan cheese, and stir to combine. Serve immediately.

Pro Tip: Don’t rush the sausage browning step for the best flavor, and make sure to fully cook the squash for that tender texture.

Recipe Tips

• Roast the butternut squash until very tender to ensure a creamy sauce.
• Don’t overcrowd the sausage when browning to ensure it cooks evenly.
• Reserve pasta water! It’s the secret ingredient for binding the sauce.
• Adjust the amount of red pepper flakes to your spice preference.
• Grate your own Parmesan cheese; pre-grated doesn’t melt the same way.

FAQs

• Can I use a different type of pasta? Yes! Feel free to substitute with your favorite pasta shape. Something with ridges or curves, like penne or fusilli, will hold the sauce beautifully.
• How can I make this spicier? Add more red pepper flakes, or a pinch of cayenne pepper, or use spicy Italian sausage.
• Can I freeze this dish? While this dish is best served immediately, you can freeze cooled leftovers in an airtight container for up to 2 months. Reheat gently on the stovetop or in the microwave.
• Can I make this ahead of time? You can roast the butternut squash and cook the sausage and sauce components a day ahead. Store them separately in the refrigerator, and then combine with the pasta just before serving.

Serving Suggestions

• Serve with a simple green salad with a light vinaigrette.
• Freshly baked garlic bread goes great with the flavors.
• Garnish with extra Parmesan cheese, fresh sage, or a drizzle of olive oil.

Make This Recipe in Advance

You can roast the butternut squash and prepare the sausage and sauce components a day in advance. Store these separately in the refrigerator. Then, simply combine everything with the pasta just before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.

Cozy Butternut Squash and Sausage Pasta

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• Author: Samantha Brooks
• Total Time: 80 minutes
• Yield: 6 servings 1x

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Description

Embrace the warmth of fall with this Cozy Butternut Squash and Sausage Pasta! This SEO-friendly comfort meal features tender roasted butternut squash blended into a velvety sauce, savory browned sausage, and aromatic fresh sage. It is the perfect balance of sweet, savory, and a hint of spice, creating a restaurant-quality dinner that is guaranteed to be a crowd-pleaser for cozy weeknights or family gatherings.

See also  Crispy Chipotle Beef Birria Tacos

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Ingredients

Scale 1x2x3x

• 2 lb butternut squash
• 1 head garlic
• 1 lb sausage, sliced into 1/4-inch pieces
• 1 lb paccheri pasta
• 1 cup chopped onion
• 1 1/2 tsp kosher salt
• 1 tbsp chopped fresh sage
• 1 tsp red pepper flakes
• 6 oz tomato paste
• 1 1/2 cups pasta water (reserved from boiling)
• 4 oz grated Parmesan cheese

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Instructions

Step 1: Roast the Squash and Garlic
Preheat the oven to 400°F (200°C). Halve the butternut squash lengthwise, remove seeds, and drizzle the cut sides with olive oil. Place cut-side down on a baking sheet. Slice the top off the head of garlic to expose the cloves, wrap it in foil, and place it on the sheet. Bake for 30-40 minutes until the squash is tender and the garlic is golden and soft.

Step 2: Cook the Pasta
While the vegetables roast, cook the paccheri pasta in a large pot of boiling salted water. Drain the pasta slightly before it reaches al dente, ensuring you reserve at least 1 1/2 cups of the starchy pasta water.

Step 3: Brown the Sausage
In a large Dutch oven over medium heat, cook the sliced sausage until deeply browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 4: Sauté Aromatics and Paste
In the same Dutch oven, add the chopped onion and kosher salt. Squeeze the roasted garlic cloves out of their skins into the pot. Sauté for several minutes until the onion is translucent. Stir in the red pepper flakes, fresh sage, and tomato paste. Cook for 2-3 minutes until the tomato paste darkens in color.

Step 5: Create the Squash Sauce
Scoop the roasted butternut squash flesh from the skins and add it to the Dutch oven. Pour in 1 cup of the reserved pasta water. Mash the squash into the aromatics and stir until a smooth, velvety sauce forms. Add more pasta water if needed to reach your desired consistency.

Step 6: Combine and Finish
Add the cooked pasta, browned sausage, and grated Parmesan cheese to the sauce. Stir well to coat every piece of pasta. Serve immediately while hot and creamy.

Notes

Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a small splash of water or broth to loosen the sauce.

Vegetarian Variation: To make this dish meat-free, substitute the sausage with plant-based sausage crumbles or 1 lb of sliced cremini mushrooms sautéed until golden brown.

Perfect Texture Tip: For an ultra-smooth sauce, you can transfer the squash, roasted garlic, and pasta water to a blender before adding the pasta and sausage back into the pot.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 585
• Sugar: 8g
• Sodium: 960mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 6g
• Protein: 26g
• Cholesterol: 55mg

Keywords: butternut squash pasta, sausage and squash pasta, creamy fall pasta, roasted butternut squash sauce, cozy autumn dinner, paccheri with sausage