Sausage Pasta with Roasted Butternut Squash Recipe

Introduction

This Sausage Pasta with Roasted Butternut Squash is a hearty and comforting dish perfect for any night of the week. Combining savory Italian sausage with sweet, tender squash and a rich tomato sauce, it’s a flavorful way to enjoy pasta with a seasonal twist.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound Italian sausage (sweet or spicy), casings removed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes until tender.
2. Step 2: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage, breaking it up as it cooks, until browned about 8-10 minutes. Drain excess grease.
3. Step 3: Add the chopped onion to the sausage and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
4. Step 4: Pour in the crushed tomatoes and tomato sauce. Add dried oregano, basil, and red pepper flakes if using. Season with salt and black pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 15 minutes, or longer for deeper flavor. Adjust seasoning as needed.
5. Step 5: About 10 minutes before the sauce is ready, cook the pasta according to package instructions until al dente. Drain the pasta.
6. Step 6: Add the cooked pasta to the skillet with the sauce. Gently stir in the roasted butternut squash and grated Parmesan cheese. Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.

Tips & Variations

• For a vegetarian option, substitute the sausage with sautéed mushrooms or plant-based sausage.
• Use a mix of sweet and spicy Italian sausage to balance flavors.
• Add a splash of red wine to the sauce for enhanced depth.
• Try fresh herbs like basil or thyme instead of dried for a brighter taste.
• If you prefer a creamier sauce, stir in a little heavy cream or mascarpone at the end.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, this recipe works well with penne, rigatoni, fusilli, or any sturdy pasta shape that holds the sauce well.

Is it necessary to peel the butternut squash?

Peeling the butternut squash is recommended for a tender texture and better flavor integration, but if you prefer, you can roast it with the skin on and scoop out the flesh after cooking.

Sausage Pasta with Roasted Butternut Squash Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

Sausage Pasta Squash is a hearty and flavorful dish featuring roasted butternut squash combined with savory Italian sausage and a rich tomato sauce, all tossed together with your favorite pasta. This comforting meal is perfect for an easy weeknight dinner that satisfies with a balance of sweet, spicy, and savory flavors.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley (optional, for garnish)

Meat

• 1 pound Italian sausage (sweet or spicy), casings removed

Pantry Staples

• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons olive oil

Instructions

1. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread the pieces in a single layer on a baking sheet and roast for 25 to 30 minutes until the squash is tender and slightly caramelized.
2. Cook the sausage and aromatics: While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage (removing casings) and cook, breaking it up with a spoon, until it is browned and cooked through, about 8 to 10 minutes. Drain any excess grease. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Simmer the tomato sauce: Pour in the crushed tomatoes and tomato sauce. Add the dried oregano, dried basil, and red pepper flakes if using. Season with salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer, then reduce the heat to low and cover. Let it simmer for at least 15 minutes to develop the flavors, stirring occasionally. Feel free to simmer longer for a richer taste.
4. Cook the pasta and combine: About 10 minutes before the sauce is ready, cook the pasta in salted boiling water according to package instructions until al dente. Drain the pasta and add it directly to the skillet with the sauce. Gently stir in the roasted butternut squash and the grated Parmesan cheese until everything is well combined and heated through.
5. Serve: Dish the pasta and sausage squash mixture onto plates. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while hot for the best flavors and texture.

Notes

• Use sweet or spicy Italian sausage based on your heat preference.
• Roasting the butternut squash enhances its sweetness and adds depth to the dish.
• Simmer the sauce longer for a richer, more developed flavor.
• Parmesan cheese adds savory umami, but you can substitute with Pecorino Romano if preferred.
• Fresh parsley garnish brightens the dish but can be omitted if unavailable.
• Reserve a bit of pasta water to loosen the sauce if it becomes too thick after combining.

Keywords: butternut squash, Italian sausage, pasta, roasted squash, tomato sauce, easy pasta recipe, comforting dinner, penne pasta