Cozy Roasted Squash with Savory Sausage and Creamy Autumn Pasta Sauce
Description:
This comforting fall-inspired pasta dish is a symphony of flavors: sweet roasted squash, savory sausage, and a rich, creamy sauce infused with autumn spices and Parmesan cheese. Perfect for a cozy dinner, it’s hearty yet elegant enough to impress guests. The natural sweetness of the roasted squash balances beautifully with the savory depth of the sausage and the creamy pasta sauce.
Ingredients:
For the Roasted Squash:
1 medium butternut squash (about 2 lbs), peeled and cubed
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp ground nutmeg
For the Sausage:
1 lb (450 g) Italian sausage (mild or spicy), casing removed
1 tbsp olive oil (if needed)
For the Creamy Pasta Sauce:
1 small onion, finely chopped
3 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried sage
1/4 tsp crushed red pepper flakes (optional)
1/2 cup dry white wine (optional, or substitute with chicken broth)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
For the Pasta:
12 oz (340 g) pasta of choice (penne, rigatoni, or fettuccine work well)
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Roast the Squash
Preheat oven to 400°F (200°C).
Toss the cubed squash with olive oil, salt, pepper, smoked paprika, and nutmeg.
Spread in a single layer on a baking sheet.
Roast for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
Step 2: Cook the Sausage
While the squash is roasting, heat a skillet over medium heat.
Add the sausage, breaking it up with a spoon.
Cook until browned and cooked through, about 8–10 minutes.
Remove from the skillet and set aside.
Step 3: Make the Creamy Sauce
In the same skillet, add a little olive oil if needed. Sauté onions until translucent, about 3–4 minutes.
Add garlic, thyme, sage, and red pepper flakes; cook 30 seconds until fragrant.
Deglaze the pan with white wine (or broth), scraping up any browned bits. Let it reduce by half.
Stir in heavy cream and Parmesan cheese. Simmer gently for 3–5 minutes until thickened. Season with salt and pepper.
Step 4: Cook the Pasta
Cook pasta in salted boiling water according to package instructions.
Reserve 1/2 cup pasta water before draining.
Step 5: Combine Everything
Add roasted squash and sausage to the sauce.
Toss in the cooked pasta, adding a splash of reserved pasta water to reach desired creaminess.
Taste and adjust seasoning.
Step 6: Serve
Garnish with fresh parsley and extra Parmesan.
Serve warm, paired with crusty bread for an extra cozy meal.
Prep and Cook Time:
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 4–6
Q&A / Tips:
Q1: Can I use a different type of squash?
A: Yes! Kabocha or acorn squash works beautifully. Adjust roasting time based on density.
Q2: Can I make this vegetarian?
A: Substitute the sausage with sautéed mushrooms or a plant-based sausage alternative. The sauce will remain creamy and flavorful.
Q3: Can I make this ahead?
A: Yes, you can roast the squash and cook the sausage a day ahead. Reheat the sauce gently on the stovetop and combine with pasta before serving.
Q4: Can I use half-and-half instead of heavy cream?
A: Yes, but the sauce will be slightly less rich. Add a bit of Parmesan to maintain creaminess.
Q5: What pasta shapes work best?
A: Penne, rigatoni, or fettuccine hold the sauce well. Short tubular pasta works best to capture chunks of squash and sausage.