Description

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

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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.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Roasting & Sautéing
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 5g
Sodium: 720mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 25g
Cholesterol: 65mg