Delicious Autumn Sausage Pasta Squash (Cozy, Creamy & One-Pan Comfort)

This Delicious Autumn Sausage Pasta Squash is the ultimate fall-inspired dinner—rich, savory sausage meets roasted butternut squash and tender pasta, all tossed in a creamy, herbed sauce that tastes like the season. It’s cozy, hearty, and packed with flavor from caramelized squash, browned sausage, and a whisper of nutmeg and sage.

Perfect for chilly nights, holiday gatherings, or meal prep, this one-pot pasta is as beautiful as it is comforting. The sweetness of the squash balances the spice of the sausage, and the creamy sauce clings to every bite of pasta like a warm sweater.

Let’s dig into this rustic, feel-good recipe that brings the best of fall to your table.

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Ingredients Overview

This pasta brings together the best savory and sweet elements of autumn. Here’s a breakdown of what you’ll need and why:

Butternut Squash

Roasted until golden and caramelized, butternut squash adds natural sweetness, creaminess, and vibrant color. Cut it into small cubes so it cooks quickly and blends into the sauce.

Pasta (Rigatoni, Penne, or Shells)

Short pasta shapes like rigatoni or penne hold the sauce well. Choose a pasta with ridges for maximum cling. You can also use whole wheat or gluten-free pasta.

Italian Sausage

Spicy or sweet Italian sausage adds bold flavor and protein. Pork sausage offers richness, but chicken or turkey sausage work well for a lighter option.

Onion & Garlic

Build a deep flavor base. Sautéed onions bring sweetness and depth, while garlic adds savory warmth.

Sage & Thyme

Classic autumn herbs that pair beautifully with sausage and squash. Use fresh if possible, but dried works too.

Heavy Cream (or Half-and-Half)

Forms the creamy sauce. You can lighten it up with half-and-half or make it dairy-free with coconut cream or oat milk.

Parmesan Cheese

Adds salty, umami richness to balance the sweetness of squash and cream. Freshly grated is best.

Nutmeg

A tiny pinch of nutmeg adds that subtle fall spice and deepens the flavor of the cream sauce.

Olive Oil

Used for roasting the squash and sautéing the aromatics. Choose extra virgin for best flavor.

Salt & Black Pepper

Essential to season the squash, sausage, and sauce.

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Step-by-Step Instructions

This dish comes together in about 45 minutes, including roasting the squash and cooking the pasta and sausage in the same pan.

1. Roast the Squash

• Preheat oven to 425°F (220°C).

• Peel and dice 1 medium butternut squash (about 3 cups) into ½-inch cubes.

• Toss with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.

• Spread on a lined baking sheet and roast for 20–25 minutes, flipping halfway, until caramelized and fork-tender.

2. Cook the Pasta

• Boil 12 oz pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

3. Brown the Sausage

• In a large skillet, heat 1 tbsp olive oil over medium heat.

• Add 1 lb Italian sausage (casings removed), breaking it into crumbles as it browns—about 7–8 minutes.

• Remove and set aside, leaving some drippings in the pan.

4. Sauté Aromatics

• In the same pan, add 1 diced onion and cook until soft, about 5 minutes.

• Add 3 cloves minced garlic, 1 tsp chopped sage, and ½ tsp thyme. Sauté 1 more minute.

5. Make the Creamy Sauce

• Lower heat and stir in ¾ cup heavy cream and a pinch of nutmeg.

• Simmer 2–3 minutes, then stir in ½ cup grated Parmesan and half the reserved pasta water.

• Add more water to loosen the sauce if needed.

6. Combine Everything

• Return sausage to the pan, then fold in cooked pasta and roasted squash.

• Stir gently to coat everything in the sauce.

• Season to taste with salt and black pepper.

• Cook 1–2 minutes more to meld flavors.

7. Serve

• Garnish with more Parmesan and a sprinkle of fresh sage or thyme.

• Serve warm with a green salad or crusty bread.

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Tips, Variations & Substitutions

Make It Lighter

• Use half-and-half or full-fat oat milk instead of cream.

• Use chicken or turkey sausage for less saturated fat.

• Reduce cheese slightly and add extra herbs for flavor.

Dairy-Free Option

• Swap cream for unsweetened coconut cream or cashew cream.

• Use nutritional yeast instead of Parmesan for that cheesy depth.

Pasta Options

• Use gluten-free pasta for GF diets.

• Whole wheat pasta adds fiber and a nutty contrast to the sweet squash.

• Tortellini or gnocchi work for a heartier version.

Add Veggies

• Stir in baby spinach or kale at the end for color and nutrients.

• Add roasted red peppers for a smoky layer.

Flavor Boosters

• Add crushed red pepper flakes for heat.

• Use browned butter instead of olive oil when sautéing the garlic and sage.

• Splash in white wine (¼ cup) after browning sausage to deglaze the pan.

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Serving Ideas & Occasions

This pasta squash dish is a fall favorite that’s rustic enough for casual dinners yet elegant enough for entertaining.

Serve With:

• Garlic bread or crusty sourdough

• Arugula or apple-fennel salad

• Roasted Brussels sprouts or green beans

Occasions:

• Weeknight family dinners

• Sunday fall feasts

• Potluck or Friendsgiving dishes

• Leftovers for lunch—it reheats beautifully!

It’s also great as a main dish or as a vegetarian-friendly side when made with plant-based sausage.

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Nutritional & Health Notes

This dish is packed with flavor and can be made to suit various dietary needs.

Highlights:

• Balanced: Includes protein, healthy fats, and complex carbs.

• Vitamin-rich: Butternut squash is loaded with vitamin A, C, and fiber.

• Customizable: Easy to make gluten-free, dairy-free, or meatless.

To reduce calories or carbs:

• Use zoodles or spaghetti squash instead of pasta.

• Reduce cream and cheese, and add extra squash or greens.

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Frequently Asked Questions (FAQs)

1. Can I use pre-cut squash?

Yes. Pre-diced squash saves time and works great. Just ensure it’s cut evenly for even roasting.

2. Can I make this ahead?

Yes. Make the full dish, cool, and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.

3. Can I use frozen squash?

You can, but roast it from frozen for better texture. It may not caramelize as much but will still taste great.

4. Can I make this vegetarian?

Absolutely. Omit sausage or use plant-based sausage alternatives. You can also add mushrooms or lentils for more heartiness.

5. How do I keep the pasta from drying out?

Reserve pasta water and add it gradually when mixing everything. Reheat with a splash of broth or cream to restore moisture.

6. Can I freeze it?

Yes, but the texture of the cream sauce may change slightly. Freeze in airtight containers for up to 2 months. Thaw in fridge before reheating.

7. What kind of sausage works best?

Italian pork sausage (mild or spicy) is traditional. Chicken, turkey, or even plant-based versions also work well.

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