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–+ servings
A bowl of rigatoni pasta with butternut squash sauce, italian sausage chunks, and grated cheese evokes a classic butternut squash and sausage pasta. Beside it are plain pasta, extra grated cheese, and a mixed salad on a blue surface with gold utensils.
This creamy butternut squash and sausage pasta blends roasted squash, Italian sausage, and Parmesan in a silky sauce. A cozy, flavorful dinner perfect for fall nights.

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

  1. Preheat oven to 400°F (200°C).
  2. Line a 9x13 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
  3. Drizzle with olive oil, season with salt and pepper.
    1 ½ tbsp olive oil
  4. Roast for 45–60 minutes or until the squash is tender and slightly caramelized on the edges.
    Halved butternut squash with seeds, quartered tomatoes, and chunks of white onion arranged on a parchment-lined baking tray—perfect for roasting as the base of a flavorful butternut squash and sausage pasta.

Make the sauce base

  1. Transfer all roasted vegetables to a blender or food processor.
  2. Add the red chili flakes and blend until smooth. Set aside.
    ½ tsp red chili flakes

Cook the pasta

  1. Add the dry pasta to a large pot.
    1 lb pasta
  2. Pour in enough cold water to cover the pasta plus about an inch.
  3. Salt the water generously, then bring everything to a boil together.
  4. Stir occasionally and cook until the pasta is al dente.
  5. 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

  1. 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
    A black frying pan contains small, unevenly shaped portions of raw ground sausage for butternut squash and sausage pasta, spaced apart, on a wooden countertop.
  2. Cook until browned and fully cooked, about 8–10 minutes. Remove from heat.

Thin and serve

  1. 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.
  2. Add heavy cream and blend until combined.
    1 tbsp heavy cream
    A small metal saucepan filled with smooth, orange-colored butternut squash and sausage pasta sauce sits on a wooden surface. The sauce appears thick and creamy, with a few visible swirls on the surface.
  3. Taste and adjust seasoning as needed.
    Salt and freshly cracked black pepper
  4. Add sauce and cooked sausage to pasta and toss until the noodles are glossy and coated.
  5. Plate and garnish with Parmesan cheese and freshly cracked black pepper.
    Freshly grated Parmesan cheese
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