I love this dish because it strikes the perfect balance between rustic and refined. The roasted squash brings a caramelized sweetness that complements the savory sausage and nutty Parmesan. It’s simple to prepare yet feels indulgent — the kind of pasta that makes any dinner feel special. I also appreciate how versatile it is: I can use spicy sausage for extra heat or sweet Italian sausage for a milder, comforting version. It’s a complete, one-pan-style meal that delivers cozy fall vibes in every bite.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
½ butternut squash, peeled and diced (about 2 cups) 2 tablespoons olive oil Salt and black pepper, to taste ½ teaspoon paprika ½ teaspoon garlic powder 8 ounces rigatoni pasta (or your favorite short pasta) 8 ounces spicy Italian sausage, removed from casing 1 tablespoon butter ½ small onion, thinly sliced 2 cloves garlic, minced 1 teaspoon chopped fresh sage (or ½ teaspoon dried) ¼ cup grated Parmesan cheese ¼ cup reserved pasta water Optional: 2 tablespoons heavy cream for added richness
Directions
I preheat the oven to 400°F (200°C). I toss the diced butternut squash with olive oil, salt, pepper, paprika, and garlic powder, then spread it on a baking sheet. I roast it for 25–30 minutes until golden and caramelized.
While the squash roasts, I bring a pot of salted water to a boil and cook the rigatoni until al dente. Before draining, I reserve about ¼ cup of the pasta water, then set the pasta aside.
In a large skillet, I cook the sausage over medium heat until browned and cooked through. I remove it from the pan and set it aside.
In the same skillet, I melt the butter, then sauté the sliced onion for about 5 minutes until soft and golden. I add the garlic and sage, cooking for about 30 seconds until fragrant.
I add the roasted squash to the skillet, gently mashing some of the pieces to help create a creamy base. Then I stir in the cooked sausage, pasta, and a splash of reserved pasta water.
I mix in the Parmesan cheese and optional cream, tossing everything together until the sauce coats the pasta evenly. I taste and adjust the seasoning with salt and pepper as needed.
I serve it hot, topped with extra Parmesan and a sprinkle of fresh sage for garnish.
Servings and Timing
Servings: 4 Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Calories: ~520 kcal per serving
Variations
I like to play around with this recipe depending on what’s in my pantry. Sometimes I swap butternut squash for roasted pumpkin or sweet potato for a slightly different sweetness. For a vegetarian version, I skip the sausage and add sautéed mushrooms or white beans. If I want more creaminess, I stir in extra Parmesan or a spoonful of ricotta. When I’m cooking for spice lovers, I add a pinch of red pepper flakes or use hot Italian sausage for a bolder kick.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over low heat with a splash of water, milk, or cream to loosen the sauce. It also reheats well in the microwave — I just cover it loosely to retain moisture. I avoid freezing it since the squash can change texture once thawed.
FAQs
Can I use pre-cut squash?
Yes, I often use pre-cut butternut squash to save time — it roasts just as beautifully.
Can I substitute the sausage?
Absolutely. I sometimes use chicken sausage or even plant-based sausage for a lighter version.
What pasta works best?
I prefer rigatoni because it holds the sauce well, but penne, fusilli, or farfalle also work great.
Can I make this dish creamy without heavy cream?
Yes, I use a splash of milk or an extra tablespoon of butter and more pasta water to achieve a creamy consistency.
How do I keep the squash from turning mushy?
I roast it at high heat until caramelized — that keeps the edges crisp while the inside stays tender.
Can I make this ahead of time?
Yes, I prepare the components in advance (roast the squash and cook the sausage), then toss everything together right before serving.
What herbs pair well with this pasta?
I love sage for its earthy aroma, but thyme or rosemary also add wonderful depth.
Can I add vegetables?
Definitely. I often toss in spinach, kale, or roasted red peppers for extra color and nutrition.
What cheese can I use instead of Parmesan?
Pecorino Romano, Asiago, or even grated Gruyère make excellent substitutes.
Is this recipe kid-friendly?
Yes! If I’m serving it to kids, I use sweet Italian sausage instead of spicy and reduce the herbs slightly for a milder flavor.
Conclusion
I love making this Cozy Autumn Sausage Pasta Squash because it perfectly captures the essence of fall — warm, savory, and deeply comforting. The sweetness of roasted squash combined with the spice of sausage and the richness of Parmesan creates a dish that feels both rustic and indulgent. It’s simple enough for a weeknight yet special enough for a holiday table, making it one of my favorite recipes to enjoy all season long.
This Cozy Autumn Sausage Pasta Squash is the ultimate fall comfort food, combining roasted butternut squash, spicy sausage, and sage in a creamy, Parmesan-coated pasta. It’s hearty, flavorful, and easy enough for weeknight dinners while still feeling special enough for guests.
Ingredients
½ butternut squash, peeled and diced (about 2 cups)
2 tablespoons olive oil
Salt and black pepper, to taste
½ teaspoon paprika
½ teaspoon garlic powder
8 ounces rigatoni pasta (or your favorite short pasta)
8 ounces spicy Italian sausage, removed from casing
1 tablespoon butter
½ small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon chopped fresh sage (or ½ teaspoon dried)
¼ cup grated Parmesan cheese
¼ cup reserved pasta water
Optional: 2 tablespoons heavy cream for added richness
Instructions
Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, pepper, paprika, and garlic powder. Spread on a baking sheet and roast for 25–30 minutes until golden and caramelized.
Meanwhile, cook the rigatoni in salted boiling water until al dente. Reserve ¼ cup of the pasta water and drain the rest.
In a large skillet, cook the sausage over medium heat until browned and fully cooked. Remove from the pan and set aside.
In the same skillet, melt butter and sauté the onion for about 5 minutes until soft and golden. Add garlic and sage, cooking for another 30 seconds.
Add the roasted squash to the skillet and mash some of it gently to create a creamy texture. Stir in the cooked sausage, pasta, and reserved pasta water.
Mix in the Parmesan cheese and optional cream, tossing until the sauce coats the pasta evenly.
Taste and adjust seasoning with salt and pepper. Serve hot with extra Parmesan and fresh sage on top.
Notes
For a milder flavor, use sweet Italian sausage instead of spicy.
Substitute roasted pumpkin or sweet potato for a variation in flavor.
Add spinach, kale, or roasted red peppers for more vegetables.
Pecorino Romano or Asiago can replace Parmesan for a different cheese profile.
Roast squash at high heat to caramelize and prevent mushiness.
