Description
This Autumn Sausage Pasta Squash combines the earthy sweetness of roasted squash with hearty beef sausage, creating a satisfying meal perfect for cozy fall nights. It’s easy to prepare and sure to impress at any dinner gathering.
Ingredients
- Italian sausage (or turkey/chicken sausage for a leaner option)
- Rotini or penne pasta (or gluten-free pasta)
- Butternut squash (or acorn/delicata squash; canned pumpkin as a substitute)
- Vegetable or chicken broth (low-sodium version optional)
- Fresh sage
- Fresh thyme
- Minced garlic
- Chopped onion
- Olive oil
- Salt
- Pepper
- Freshly grated Parmesan cheese (optional)
- Maple syrup or brown sugar (optional for sweetness)
- Toasted pine nuts or walnuts (optional for crunch)
- Heavy cream or mascarpone (optional for creaminess)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 25-30 minutes, or until tender.
- While the squash is roasting, bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente. Once done, reserve about a cup of pasta water and then drain the pasta.
- In a large skillet over medium heat, add a splash of olive oil and the sausage. Cook until browned and cooked through, breaking it up with a spatula as it cooks, which should take about 5-7 minutes.
- Stir in minced garlic, chopped onion, and cook until the onion is translucent (about 3-4 minutes). Then, mix in fresh sage and thyme for that lovely autumn aroma.
- Once the squash is done roasting, carefully scoop out the flesh and add it to the skillet with the sausage. Mix well, then add in the cooked pasta along with the reserved pasta water a little at a time until you reach your desired sauce consistency.
- Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with freshly grated Parmesan cheese if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: For a touch of sweetness, consider adding a drizzle of maple syrup or a sprinkle of brown sugar when mixing in the squash. To add a delightful crunch, top your pasta with toasted pine nuts or walnuts before serving. If you love a creamier sauce, stir in a splash of heavy cream or a dollop of mascarpone just before serving. This dish is perfect for meal prep; you can make a larger batch and divide it into portions for quick dinners throughout the week.