Butternut Squash and Sausage Pasta
Ingredients
For Squash Sauce
- ½ medium butternut squash halved (squash should weigh about 2½-3 lbs total)
- 2 medium tomatoes quartered
- 1 medium yellow onions quartered
- 1 ½ tbsp olive oil
- ½ tsp red chili flakes adjust to taste
For Pasta
- 1 lb pasta rigatoni, penne, or similar
- All reserved pasta water see instructions for measurements
- 1 tbsp heavy cream
- ½ lb ground Italian sausage mild or spicy, cooked
- Salt and freshly cracked black pepper
- Freshly grated Parmesan cheese for garnish
Instructions
Roast the vegetables
- Preheat oven to 400°F (200°C).
- Line a 9×13 sheet pan with parchment paper. Lay the butternut squash cut side up, tomatoes, and onions on the sheet pan.½ medium butternut squash, 2 medium tomatoes, 1 medium yellow onions
- Drizzle with olive oil, season with salt and pepper.1 ½ tbsp olive oil
- Roast for 45–60 minutes or until the squash is tender and slightly caramelized on the edges.
Make the sauce base
- Transfer all roasted vegetables to a blender or food processor.
- Add the red chili flakes and blend until smooth. Set aside.½ tsp red chili flakes
Cook the pasta
- Add the dry pasta to a large pot.1 lb pasta
- Pour in enough cold water to cover the pasta plus about an inch.
- Salt the water generously, then bring everything to a boil together.
- Stir occasionally and cook until the pasta is al dente.
- Drain the pasta in a bowl to reserve the pasta water. We will use the pasta water to thin out the sauce
Cook the Italian sausage
- In a large skillet over medium heat, add the sausage in small chunks (don’t break it up too fine). I like to use a fork and break off small chunks.½ lb ground Italian sausage
- Cook until browned and fully cooked, about 8–10 minutes. Remove from heat.
Thin and serve
- In the food processor or blender with the squash sauce, add 1 cup pasta water and blend to loosen the sauce to a silky consistency. Consistency should be similar to that of a gravy. If you want the sauce a little thinner, add more pasta water, ½ cup at a time.
- Add heavy cream and blend until combined.1 tbsp heavy cream
- Taste and adjust seasoning as needed.Salt and freshly cracked black pepper
- Add sauce and cooked sausage to pasta and toss until the noodles are glossy and coated.
- Plate and garnish with Parmesan cheese and freshly cracked black pepper.Freshly grated Parmesan cheese
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!If you’ve ever wished your cozy fall soup could become a pasta, this butternut squash and sausage situation is it. It’s creamy, savory, and just a little bit spicy—all without needing an actual cream sauce. The squash does all the heavy lifting here, blending into a silky, sweet-savory sauce that clings to every bite of rigatoni. And the sausage? Well, it adds exactly the kind of salty, rich bite that makes you go back for thirds.
I love this pasta because it feels like something you’d get at a little candlelit restaurant… except it’s made with roasted vegetables and a blender. No roux, no multiple pans, and no shame if you eat it straight out of the pot. Plus, this method gives you a trick you’ll want to use again: blending roasted squash and tomatoes into pasta sauce is low-effort and wildly good.
Can I use pre-cut squash?
Yes, and I often do when I’m feeling a little lazy (read: every weeknight). Just keep an eye on the roasting time—smaller cubes will caramelize faster than a halved squash. You want them fork-tender and a little golden on the edges.
What kind of sausage works best?
Either spicy or mild Italian sausage will work, depending on your vibe. I like spicy for a kick, but mild is great if you’re feeding kids or just don’t want the heat. You could even swap in chicken sausage or [link to “creamy white bean pasta”] if you want to keep it lighter.
Do I have to use pasta water?
Yes, it’s worth it. Pasta water is liquid gold here. It loosens the sauce while helping it cling to the noodles, thanks to all that starchy goodness. You want a sauce that’s thick enough to coat but loose enough to twirl. Aim for a gravy-like consistency.
Can I make this ahead?
Absolutely. The squash sauce can be made a few days in advance and stored in the fridge. You can even freeze it. Just reheat gently with a splash of water or broth before tossing with pasta and sausage. It’s also great on [link to “roasted vegetable lasagna”] or spooned over gnocchi.
Leftovers & storage tips
Once combined, this pasta keeps well in the fridge for up to 4 days. Store it in an airtight container, and reheat gently on the stove or in the microwave with a splash of water or cream. The sauce will thicken as it sits, so loosen it up as needed.
Extra tips from someone who’s made this too many times:
- Don’t skimp on seasoning the squash before roasting. Salt = flavor.
- Blend the sauce while it’s still warm for a smoother texture.
- If you like a bit of crunch, top with toasted breadcrumbs or [link to “crispy garlic breadcrumbs”] before serving.
- Pair it with a simple side like [link to “garlicky sautéed kale”] or a crisp salad with lemon vinaigrette.
And if you love this kind of fall-inspired comfort food, don’t miss [link to “creamy mushroom pasta”], [link to “sweet potato gnocchi”], or [link to “baked ziti with sausage”] for more cozy pasta night ideas.
This butternut squash and sausage pasta is the kind of dish that feels special enough for guests but easy enough for a weeknight. One pot for pasta, one pan to roast, and one blender. That’s it. And the payoff? Chef’s kiss.