Cozy Roasted Squash with Savory Sausage & Creamy Autumn Pasta Sauce
Description
This comforting pasta brings together sweet roasted squash, savory sausage, and a silky cream sauce infused with garlic, herbs, and a hint of nutmeg. It’s rich but balanced, perfect for chilly evenings when you want something hearty, cozy, and satisfying.
Ingredients (Serves 4)
For the Roasted Squash
2 cups butternut squash, peeled & cubed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried thyme or rosemary
For the Pasta & Sauce
300 g pasta (penne, rigatoni, or fettuccine)
250 g sausage (chicken, turkey, or beef), casings removed
1 tbsp olive oil or
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cooking cream or heavy cream
½ cup milk or pasta water
½ tsp nutmeg
½ tsp paprika or chili flakes (optional)
Salt & black pepper to taste
½ cup grated Parmesan cheese
Optional Garnish
Fresh parsley or sage
Extra Parmesan
Cooking Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Instructions
Step 1: Roast the Squash
Preheat oven to 200°C (400°F).
Toss squash with olive oil, salt, pepper, and thyme.
Spread on a baking tray and roast for 20–25 minutes, until golden and tender.
Step 2: Cook the Pasta
Boil pasta in salted water according to package instructions.
Reserve ½ cup pasta water, then drain.
Step 3: Cook the Sausage
Heat olive oil in a large pan over medium heat.
Add sausage and cook, breaking it apart, until browned and cooked through.
Remove and set aside.
Step 4: Make the Creamy Autumn Sauce
In the same pan, add onion and sauté for 3–4 minutes.
Add garlic and cook for 30 seconds.
Pour in cream and milk (or pasta water).
Season with nutmeg, paprika, salt, and pepper.
Simmer gently for 5 minutes until slightly thick.
Step 5: Bring It All Together
Add roasted squash and sausage to the sauce.
Stir in pasta and Parmesan cheese.
Toss gently until everything is well coated.
Adjust consistency with pasta water if needed.
Nutritional Information (Per Serving – Approx.)
Calories: 520 kcal
Protein: 24 g
Carbohydrates: 48 g
Fat: 26 g
Fiber: 5 g
Tips & Variations
Swap sausage for mushrooms or lentils for a vegetarian version.
Use pumpkin or sweet potato instead of squash.
Add spinach or kale for extra greens.
For extra richness, stir in a spoon of cream cheese.
Questions & Answers
Q: Can I make this ahead of time?
Yes! Store in the fridge for up to 3 days. Reheat gently with a splash of milk.
Q: Can I freeze it?
Cream sauces don’t freeze perfectly, but it’s still safe. Texture may change slightly.
Q: What pasta works best?
Short pasta like penne or rigatoni holds the sauce best.
Q: How can I make it lighter?
Use half-and-half or evaporated milk instead of heavy cream.