Creamy Sausage and Butternut Squash Pasta

By
Derek Jacobson
·

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This creamy sausage and butternut squash pasta tastes like fall in a bowl. Cubes of squash simmer in broth until soft, then get mashed right in the pan into a silky orange sauce with cream, Parmesan, and sage. Browned Italian sausage and a few handfuls of spinach turn it into a full meal.

There is no blender and no roasting. Everything cooks in one skillet while the pasta boils, so dinner is ready in about 45 minutes. It makes 6 servings and reheats well, which makes it great for lunches.

Jump to Recipe

Why This Butternut Squash Pasta Works

Most butternut squash sauces call for roasting the squash and then blending it. This one skips both steps. Small 1/2 inch cubes cook fast in simmering broth, and they get so soft that a potato masher turns them smooth in about a minute.

Cooking the squash in the sausage drippings is where the flavor comes from. The pork fat, onion, garlic, and sage soak into the squash as it simmers. A pinch of nutmeg brings out its natural sweetness, and a little red pepper keeps it from tasting flat. The starchy pasta water at the end helps the sauce cling to every noodle.

Ingredients and Easy Swaps

  • Rigatoni or penne (12 ounces): Short tube shapes trap the sauce. Shells or orecchiette work too.
  • Mild Italian sausage (1 pound): Use hot sausage for more kick, or turkey sausage for a lighter dish.
  • Butternut squash (3 cups, about 1 pound): Pre-cut squash from the produce section saves time. Frozen squash cubes also work and cook a bit faster.
  • Onion, garlic, and sage: Fresh sage is best, but 1 teaspoon dried works fine.
  • Chicken broth (1 1/2 cups): Vegetable broth works too.
  • Heavy cream (1/2 cup) and Parmesan (3/4 cup): Half-and-half makes a lighter sauce.
  • Baby spinach (2 cups): Chopped kale is a heartier swap. Add it a minute earlier so it softens.

How to Make It at a Glance

  1. Boil the pasta until al dente, saving 1 cup of pasta water.
  2. Brown the sausage in a large skillet for 6 to 8 minutes, then move it to a plate.
  3. Cook the onion in the drippings, then add the garlic and sage.
  4. Add the squash, broth, and seasonings. Cover and simmer 12 to 15 minutes until very soft.
  5. Mash the squash, stir in the cream and Parmesan, then toss in the pasta, sausage, and spinach with splashes of pasta water.

Tips for the Best Creamy Sausage and Butternut Squash Pasta

  • Save time with a bag of pre-cut butternut squash from the produce section.
  • For an extra smooth sauce, blend the cooked squash with an immersion blender before adding the cream.
  • Swap the sausage for 2 cups of shredded rotisserie chicken if you like.

Common Mistakes to Avoid

  • Big squash cubes. Large pieces take much longer to soften. Keep them about 1/2 inch.
  • Undercooked sausage. Brown it until no pink remains, or until it reaches 160°F.
  • Dumping the pasta water. That starchy water is what makes the sauce creamy and glossy. Scoop out a cup before you drain.
  • Thick, pasty sauce. The sauce tightens as it sits. Add pasta water a splash at a time until it flows.

What to Serve With It

This pasta is rich, so a crisp salad is a good partner. Try arugula with lemon and olive oil, or a simple green salad with apples and walnuts. Garlic bread or warm focaccia is great for wiping up extra sauce. Roasted Brussels sprouts or green beans also fit the fall theme.

Storage and Reheating

Store leftovers in a covered container in the fridge for up to 4 days. The pasta soaks up sauce as it sits, so add a splash of broth, milk, or water when you reheat. Warm it in a skillet over medium-low heat, stirring often, or microwave single portions for 1 to 2 minutes, stirring halfway.

Butternut Squash Pasta FAQ

Can I use canned butternut squash or pumpkin purée?
Yes. Use about 1 1/2 cups of purée, stir it into the broth, and simmer for 5 minutes instead of 15.

How do I cut a whole butternut squash safely?
Trim both ends, cut it where the neck meets the bulb, then peel each piece and scoop out the seeds before cubing.

Can I make it vegetarian?
Leave out the sausage, cook the onion in 2 tablespoons of butter, and use vegetable broth. Toss in white beans for protein.

Can I freeze it?
Cream sauces can turn grainy after freezing. It is best fresh or from the fridge.

Looking for more comforting pasta dinners? Try our Baked Ziti with Meatballs or our Pesto Chicken Pasta Bake. For more ideas, see all of our cozy fall pasta recipes.

Easy Variations

  • Brown butter and sage: Brown 2 tablespoons of butter with the sage for a nutty, toasty flavor.
  • Add mushrooms: Sauté 8 ounces of sliced mushrooms with the onion.
  • Baked version: Spread the finished pasta in a dish, top with mozzarella, and bake at 400°F for 15 minutes.

Kid-Friendly Swaps

The sweet orange sauce is usually a hit with kids, much like mac and cheese. Leave out the red pepper flakes and use mild sausage. Fun pasta shapes like shells or wagon wheels make it more appealing. If someone is picky about greens, chop the spinach very fine or stir it into the sauce before mashing the squash.

Creamy Sausage and Butternut Squash Pasta
Pin
Print

Creamy Sausage and Butternut Squash Pasta

Recipe by Derek Jacobson
Servings

6

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 12 ounces rigatoni or penne

  • 1 pound mild Italian sausage, casings removed

  • 1 small yellow onion, diced

  • 3 garlic cloves, minced

  • 3 cups peeled butternut squash, cut into 1/2-inch cubes (about 1 pound)

  • 1 1/2 cups chicken broth

  • 6 fresh sage leaves, chopped, or 1 teaspoon dried sage

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon red pepper flakes

  • 1/2 cup heavy cream

  • 3/4 cup grated Parmesan, divided

  • 2 cups baby spinach

Directions

  • Cook the pasta in salted water until al dente. Save 1 cup of the pasta water, then drain.
  • While the pasta cooks, brown the sausage in a large, deep skillet over medium-high heat for 6 to 8 minutes, breaking it into crumbles. Move it to a plate, leaving the drippings in the pan.
  • Add the onion to the skillet and cook for 3 minutes. Stir in the garlic and sage and cook for 30 seconds.
  • Add the squash, broth, salt, nutmeg and red pepper flakes. Cover and simmer for 12 to 15 minutes, until the squash is very soft.
  • Mash the squash right in the pan with a potato masher until mostly smooth. Stir in the cream and 1/2 cup of the Parmesan.
  • Add the pasta, sausage and spinach and toss until the spinach wilts. Add pasta water a splash at a time until the sauce is creamy. Serve with the rest of the Parmesan.
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Creamy Sausage and Butternut Squash Pasta

This creamy sausage and butternut squash pasta tastes like fall in a bowl. Cubes of squash simmer in broth until soft, then get mashed right in the pan into a silky orange sauce with cream, Parmesan, and sage. Browned Italian sausage and a few handfuls of spinach turn it into a full meal.

There is no blender and no roasting. Everything cooks in one skillet while the pasta boils, so dinner is ready in about 45 minutes. It makes 6 servings and reheats well, which makes it great for lunches.

Jump to Recipe

Why This Butternut Squash Pasta Works

Most butternut squash sauces call for roasting the squash and then blending it. This one skips both steps. Small 1/2 inch cubes cook fast in simmering broth, and they get so soft that a potato masher turns them smooth in about a minute.

Cooking the squash in the sausage drippings is where the flavor comes from. The pork fat, onion, garlic, and sage soak into the squash as it simmers. A pinch of nutmeg brings out its natural sweetness, and a little red pepper keeps it from tasting flat. The starchy pasta water at the end helps the sauce cling to every noodle.

Ingredients and Easy Swaps

  • Rigatoni or penne (12 ounces): Short tube shapes trap the sauce. Shells or orecchiette work too.
  • Mild Italian sausage (1 pound): Use hot sausage for more kick, or turkey sausage for a lighter dish.
  • Butternut squash (3 cups, about 1 pound): Pre-cut squash from the produce section saves time. Frozen squash cubes also work and cook a bit faster.
  • Onion, garlic, and sage: Fresh sage is best, but 1 teaspoon dried works fine.
  • Chicken broth (1 1/2 cups): Vegetable broth works too.
  • Heavy cream (1/2 cup) and Parmesan (3/4 cup): Half-and-half makes a lighter sauce.
  • Baby spinach (2 cups): Chopped kale is a heartier swap. Add it a minute earlier so it softens.

How to Make It at a Glance

  1. Boil the pasta until al dente, saving 1 cup of pasta water.
  2. Brown the sausage in a large skillet for 6 to 8 minutes, then move it to a plate.
  3. Cook the onion in the drippings, then add the garlic and sage.
  4. Add the squash, broth, and seasonings. Cover and simmer 12 to 15 minutes until very soft.
  5. Mash the squash, stir in the cream and Parmesan, then toss in the pasta, sausage, and spinach with splashes of pasta water.

Tips for the Best Creamy Sausage and Butternut Squash Pasta

  • Save time with a bag of pre-cut butternut squash from the produce section.
  • For an extra smooth sauce, blend the cooked squash with an immersion blender before adding the cream.
  • Swap the sausage for 2 cups of shredded rotisserie chicken if you like.

Common Mistakes to Avoid

  • Big squash cubes. Large pieces take much longer to soften. Keep them about 1/2 inch.
  • Undercooked sausage. Brown it until no pink remains, or until it reaches 160°F.
  • Dumping the pasta water. That starchy water is what makes the sauce creamy and glossy. Scoop out a cup before you drain.
  • Thick, pasty sauce. The sauce tightens as it sits. Add pasta water a splash at a time until it flows.

What to Serve With It

This pasta is rich, so a crisp salad is a good partner. Try arugula with lemon and olive oil, or a simple green salad with apples and walnuts. Garlic bread or warm focaccia is great for wiping up extra sauce. Roasted Brussels sprouts or green beans also fit the fall theme.

Storage and Reheating

Store leftovers in a covered container in the fridge for up to 4 days. The pasta soaks up sauce as it sits, so add a splash of broth, milk, or water when you reheat. Warm it in a skillet over medium-low heat, stirring often, or microwave single portions for 1 to 2 minutes, stirring halfway.

Butternut Squash Pasta FAQ

Can I use canned butternut squash or pumpkin purée?
Yes. Use about 1 1/2 cups of purée, stir it into the broth, and simmer for 5 minutes instead of 15.

How do I cut a whole butternut squash safely?
Trim both ends, cut it where the neck meets the bulb, then peel each piece and scoop out the seeds before cubing.

Can I make it vegetarian?
Leave out the sausage, cook the onion in 2 tablespoons of butter, and use vegetable broth. Toss in white beans for protein.

Can I freeze it?
Cream sauces can turn grainy after freezing. It is best fresh or from the fridge.

Looking for more comforting pasta dinners? Try our Baked Ziti with Meatballs or our Pesto Chicken Pasta Bake. For more ideas, see all of our cozy fall pasta recipes.

Easy Variations

  • Brown butter and sage: Brown 2 tablespoons of butter with the sage for a nutty, toasty flavor.
  • Add mushrooms: Sauté 8 ounces of sliced mushrooms with the onion.
  • Baked version: Spread the finished pasta in a dish, top with mozzarella, and bake at 400°F for 15 minutes.

Kid-Friendly Swaps

The sweet orange sauce is usually a hit with kids, much like mac and cheese. Leave out the red pepper flakes and use mild sausage. Fun pasta shapes like shells or wagon wheels make it more appealing. If someone is picky about greens, chop the spinach very fine or stir it into the sauce before mashing the squash.

Creamy Sausage and Butternut Squash Pasta
Pin
Print

Creamy Sausage and Butternut Squash Pasta

Recipe by Derek Jacobson
Servings

6

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 12 ounces rigatoni or penne

  • 1 pound mild Italian sausage, casings removed

  • 1 small yellow onion, diced

  • 3 garlic cloves, minced

  • 3 cups peeled butternut squash, cut into 1/2-inch cubes (about 1 pound)

  • 1 1/2 cups chicken broth

  • 6 fresh sage leaves, chopped, or 1 teaspoon dried sage

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon red pepper flakes

  • 1/2 cup heavy cream

  • 3/4 cup grated Parmesan, divided

  • 2 cups baby spinach

Directions

  • Cook the pasta in salted water until al dente. Save 1 cup of the pasta water, then drain.
  • While the pasta cooks, brown the sausage in a large, deep skillet over medium-high heat for 6 to 8 minutes, breaking it into crumbles. Move it to a plate, leaving the drippings in the pan.
  • Add the onion to the skillet and cook for 3 minutes. Stir in the garlic and sage and cook for 30 seconds.
  • Add the squash, broth, salt, nutmeg and red pepper flakes. Cover and simmer for 12 to 15 minutes, until the squash is very soft.
  • Mash the squash right in the pan with a potato masher until mostly smooth. Stir in the cream and 1/2 cup of the Parmesan.
  • Add the pasta, sausage and spinach and toss until the spinach wilts. Add pasta water a splash at a time until the sauce is creamy. Serve with the rest of the Parmesan.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest