Description
This cozy autumn pasta combines roasted butternut squash, savory Italian sausage, and tender pasta in a creamy sage and Parmesan sauce. It’s the perfect seasonal comfort dish for chilly nights.
Ingredients
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1 medium butternut squash, peeled and cubed (3 cups)
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2 tbsp olive oil, divided
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½ tsp salt + ¼ tsp black pepper
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12 oz rigatoni or penne pasta
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1 lb Italian sausage (sweet or spicy), casings removed
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1 small onion, diced
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3 garlic cloves, minced
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1 tsp fresh sage, chopped
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½ tsp thyme
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¾ cup heavy cream (or half-and-half)
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Pinch of nutmeg
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½ cup grated Parmesan cheese
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Fresh herbs, for garnish
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Reserved pasta water, as needed
Instructions
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Preheat oven to 425°F. Toss squash with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 min until golden.
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Boil pasta until al dente. Reserve ½ cup water, then drain.
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In a skillet, heat 1 tbsp olive oil. Brown sausage until cooked through, 7–8 min. Remove and set aside.
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In same pan, sauté onion 5 min. Add garlic, sage, and thyme. Cook 1 min.
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Add cream and nutmeg. Simmer 3 min. Stir in Parmesan and some pasta water.
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Return sausage, pasta, and roasted squash to pan. Stir gently to combine. Add more water if needed.
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Serve warm, topped with herbs and extra cheese.
Notes
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Use gluten-free pasta or plant-based sausage for dietary needs.
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Swap cream with coconut or oat milk for dairy-free version.
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Add spinach or kale for extra veggies.
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Keeps in fridge 4 days; reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes