Autumn Sausage Squash Pasta

$- 2 cups butternut squash, peeled and cut into cubes - 8 ounces Italian sausage, casings removed - 2 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 1 small onion, finely diced - 8 ounces pasta (penne or rigatoni recommended) - 1/2 teaspoon dried sage - 1/2 teaspoon dried thyme - 1/4 teaspoon ground nutmeg - Salt and freshly ground black pepper, to taste - 1/2 cup vegetable broth - 1/2 cup grated Parmesan cheese, plus more for serving - Fresh parsley, chopped, for garnish - Large baking sheet - Large pot for boiling pasta - Large skillet - Wooden spoon - Knife and cutting board - Measuring cups and spoons You can swap butternut squash for sweet potatoes or pumpkin. Use turkey sausage instead of Italian sausage for a lighter dish. If you want a vegetarian option, try using mushrooms or lentils. Instead of Parmesan cheese, use nutritional yeast for a dairy-free version. For herbs, fresh sage and thyme work well if you have them. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). While it warms up, take 2 cups of butternut squash. Peel it and cut it into small cubes. Spread these cubes on a baking sheet. Drizzle 1 tablespoon of extra virgin olive oil over them. Sprinkle with salt and pepper to taste. Roast the squash for 20 to 25 minutes. You want it tender and slightly caramelized. While the squash roasts, fill a large pot with salted water and bring it to a boil. Add 8 ounces of your choice of pasta, like penne or rigatoni. Cook the pasta according to the package instructions until it is al dente. After cooking, drain the pasta but save 1/2 cup of the pasta water. Set the pasta aside for later. Now, get a large skillet and place it over medium heat. Add 8 ounces of Italian sausage, removing the casings first. Use a wooden spoon to break it apart as it cooks. Let it brown for about 5 to 7 minutes. When the sausage is cooked, add 1 small finely diced onion and 3 minced garlic cloves to the skillet. Sauté for 3 to 4 minutes until the onion is soft and fragrant. Next, sprinkle in 1/2 teaspoon of dried sage, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of ground nutmeg. Cook for an extra 1 to 2 minutes to blend the flavors. Pour in 1/2 cup of vegetable broth and let it simmer for about 3 minutes. This helps scrape up any tasty bits stuck to the pan. Gently fold in the roasted butternut squash and the drained pasta. Toss everything together, adding the reserved pasta water as needed to create a creamy sauce. Adjust the taste with salt and pepper. Finally, remove the skillet from heat and stir in 1/2 cup of grated Parmesan cheese. Plate the pasta and top with fresh parsley and extra Parmesan for a lovely finish. To roast butternut squash well, start with even cubes. This helps them cook evenly. Preheat your oven to 400°F (200°C). Spread the squash on a baking sheet. Drizzle it with olive oil and sprinkle salt and pepper. Roast for 20 to 25 minutes. Look for tender pieces with caramelized edges. This adds flavor and sweetness to your pasta. For this dish, I recommend using penne or rigatoni. Both shapes hold sauce well. Their ridges grab the creamy sauce and bits of sausage. You can also use farfalle or fusilli for fun shapes. These options add texture and interest to your meal. Just make sure to cook the pasta until al dente. This keeps it firm and prevents mushiness. To boost flavor, consider adding fresh herbs. Fresh sage or thyme adds depth. You can also try crushed red pepper for a bit of heat. A dash of cinnamon can add warmth too. If you like garlic, add an extra clove or two. Experiment with your favorite spices. This dish is very flexible, and your taste buds will thank you! Pro Tips Perfectly Roasted Squash: Ensure the butternut squash is cut into uniform cubes for even roasting. A little caramelization adds depth to the flavor! Choosing the Right Pasta: Penne or rigatoni are ideal as their shapes hold onto the sauce and bits of sausage and squash, enhancing each bite. Adjusting Creaminess: If the pasta seems dry, gradually add the reserved pasta water. This starchy water helps create a silky sauce that clings beautifully to the pasta. Garnishing with Flair: For an extra touch, drizzle a little high-quality olive oil over the plated pasta and finish with a few shavings of Parmesan for a restaurant-quality presentation. {{image_4}} You can easily make a vegetarian version of this dish. Replace the Italian sausage with plant-based sausage. These sausages have great flavor and texture. You can also use mushrooms for a hearty bite. Portobello or shiitake mushrooms work well. They add umami and depth to your meal. Adding seasonal vegetables can boost the dish's flavor and nutrition. Try bell peppers, spinach, or kale. These veggies blend well with the squash. They also add color and crunch. Roast them alongside the butternut squash for the best taste. You can mix and match according to your taste. Cheese can change the whole dish. If you want a different flavor, try goat cheese or feta. These cheeses add a tangy twist. For a creamier taste, use ricotta. Each cheese gives a new personality to the dish. You can also mix a few types for a richer flavor profile. After enjoying this Autumn Sausage Squash Pasta, you may have some leftovers. Store them in an airtight container. The pasta will stay fresh for about three days in the fridge. Make sure to let it cool before sealing the container. This helps keep the pasta from becoming too soggy. To reheat your pasta, use a skillet for best results. Add a splash of water or broth to the pan. This keeps the pasta moist and helps it warm evenly. Heat over medium-low heat, stirring often. If you prefer the microwave, place the pasta in a bowl. Cover it with a damp paper towel and heat it in short intervals. Stir in between to ensure even heating. If you want to save some for later, you can freeze this dish. Make sure it is completely cool before freezing. Use freezer-safe containers or bags. It can last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, follow the reheating instructions above. Enjoy your seasonal flavors anytime! Yes, you can use many types of pasta for this dish. While I recommend penne or rigatoni for their shape and texture, you can try others like fusilli or farfalle. These shapes hold the sauce well. Just make sure to adjust the cooking time based on the pasta type. Always taste for doneness as it cooks. To make this dish low-carb, swap out the pasta for spiralized vegetables. Zucchini noodles, or "zoodles," are a great choice. They cook quickly and soak up the sauce nicely. You can also use cauliflower rice as a base. This keeps the dish light but still full of flavor. You can add multiple proteins to this recipe. Ground turkey or chicken works well as a lean option. If you prefer seafood, shrimp is a fantastic choice. Just sauté it until it's cooked through, then mix it in with the pasta and sauce. For a vegetarian touch, add chickpeas or lentils for protein without meat. This blog post covered how to create a tasty Autumn Sausage Squash Pasta. We explored ingredients, cooking tools, and substitutions. Step-by-step instructions helped you prep and cook with ease. Tips on roasting squash, pasta choices, and flavor boosts made your dish better. We also discussed variations for vegetarians and storage tips for leftovers. Overall, this dish is flexible and fun to make. I hope you feel inspired to try it! Enjoy every bite!$

Autumn Sausage Squash Pasta

A comforting pasta dish featuring roasted butternut squash and Italian sausage, perfect for autumn.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 cups butternut squash, peeled and cut into cubes
8 ounces Italian sausage, casings removed
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 small onion, finely diced
8 ounces pasta (penne or rigatoni recommended)
0.5 teaspoon dried sage
0.5 teaspoon dried thyme
0.25 teaspoon ground nutmeg
to taste Salt and freshly ground black pepper
0.5 cup vegetable broth
0.5 cup grated Parmesan cheese, plus more for serving
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C). On a baking sheet, spread the cubed butternut squash evenly. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for about 20-25 minutes or until the squash is tender and the edges are lightly caramelized.
While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving 1/2 cup of the pasta cooking water for later. Set the pasta aside.
In a large skillet set over medium heat, add the Italian sausage. Use a wooden spoon to break it apart as it cooks, allowing it to brown thoroughly for about 5-7 minutes.
Once the sausage is cooked, add the finely diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
Sprinkle in the dried sage, thyme, and nutmeg. Continue to cook for an additional 1-2 minutes to enhance the flavors of the herbs.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Scrape up any brown bits stuck to the bottom of the pan, allowing the broth to reduce slightly for about 3 minutes.
Gently fold the roasted butternut squash and the drained pasta into the skillet, tossing everything together. Gradually add reserved pasta water as needed to create a creamy, cohesive sauce. Season with additional salt and pepper to taste.
Remove the skillet from heat and stir in the grated Parmesan cheese, mixing until it melts and is fully combined with the pasta.
Immediately plate the pasta, garnishing with freshly chopped parsley and an extra sprinkle of Parmesan cheese.

Notes

Serve in shallow bowls, drizzle with olive oil, and garnish with parsley for an elegant finish.

Keyword autumn, butternut squash, Italian sausage, pasta