Creamy Butternut Squash Pasta with Italian sausage
Ingredients
- 1 medium butternut squash (about 2 ½–3 lbs), peeled, seeded, and cubed
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
- ½ tsp crushed red pepper flakes (optional)
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- ½ cup chicken broth (or vegetable broth)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 12 oz short pasta (rigatoni, penne, or orecchiette work well)
- Fresh sage or parsley, for garnish
Instructions
- Roast the Squash. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, pepper, and crushed red pepper flakes. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.
- Cook the Pasta.While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Cook the Sausage.In a large skillet, heat 1 tbsp olive oil over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through. Remove sausage from the pan and set aside.
- Make the Sauce.In the same skillet, add onion and sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute more. Add roasted squash and broth. Simmer for 3–4 minutes, then blend (with an immersion blender or carefully in a regular blender) until smooth and creamy. Stir in the heavy cream and Parmesan.
- Combine Everything.Return the sausage to the skillet. Add cooked pasta and toss, adding reserved pasta water as needed for a silky sauce.
- Serve.Garnish with fresh sage or parsley, extra Parmesan, and a drizzle of good olive oil. Serve warm.
StorageLeftovers keep well in the fridge for 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.