Description
This cozy autumn pasta dish combines roasted butternut squash, savory sausage, and a creamy sauce for a warm, comforting dinner.
Ingredients
Scale
- 600 g (1.3 lb) butternut squash, cubed
- 450 g (1 lb) Italian sausage, casings removed
- 340 g (12 oz) short pasta (rigatoni, cavatappi, or penne)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 120 ml (1/2 cup) heavy cream
- 120 ml (1/2 cup) chicken or vegetable stock
- 50 g (1/2 cup) grated Parmesan cheese
- 2 tbsp chopped fresh sage or 1 tbsp chopped thyme
- 1 small lemon, zested and juiced (optional)
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 220°C (425°F). Peel and cube butternut squash, toss with olive oil, salt, and pepper, and roast for 20–25 minutes.
- Bring a large pot of salted water to a boil. Add short pasta and cook until 1 minute shy of al dente, then reserve pasta water and drain.
- Heat a skillet over medium-high heat and brown sausage for 6–8 minutes until crisp.
- Add diced onion to the pan and sauté until translucent. Add minced garlic and cook until aromatic.
- P our stock into the pan, scraping up browned bits, then add heavy cream and simmer for a few minutes.
- Stir in roasted squash and Parmesan until combined, then incorporate the pasta and loosen with reserved water.
- Finish with sage or thyme, lemon zest, and juice if using, and season to taste.
Notes
For make-ahead, roast squash and brown sausage up to 48 hours ahead. Store them separately in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 7g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 95mg