Autumn Sausage Squash Pasta

$For a cozy and flavorful Autumn Sausage Squash Pasta, you need the following ingredients: - 2 cups butternut squash, cubed - 8 ounces Italian sausage, casings removed - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 small onion, finely chopped - 8 ounces pasta (penne or rigatoni works well) - 1/2 teaspoon dried sage - 1/2 teaspoon thyme - 1/4 teaspoon nutmeg - Salt and pepper to taste - 1/2 cup vegetable broth - 1/2 cup grated Parmesan cheese - Fresh parsley, chopped (for garnish) These ingredients create a warm and hearty dish. The butternut squash adds a sweet flavor and a lovely color. Italian sausage brings a savory depth. Olive oil and garlic enhance the taste while the herbs add a fragrant touch. Pasta like penne or rigatoni holds the sauce well. The vegetable broth gives the dish a nice base. Finally, the grated Parmesan cheese adds creaminess and richness. You can sprinkle fresh parsley on top for a pop of color. With these simple ingredients, you can create a dish that warms the heart and satisfies the soul. {{ingredient_image_1}} To start, I always choose a fresh butternut squash. First, I cut it into small cubes. This size helps it cook evenly and become tender. Next, I spread the cubes on a baking sheet. I drizzle them with olive oil and sprinkle salt and pepper on top. These seasonings boost the flavor. Then, I roast the squash in a preheated oven at 400°F (200°C) for about 20-25 minutes. I look for a golden color and a tender texture when it's done. For this dish, I prefer using penne or rigatoni pasta. Both types hold the creamy sauce well. I boil a large pot of salted water. Once it’s boiling, I add the pasta and cook it until it is al dente. This usually takes about 8-10 minutes, but I check the package for the exact time. After draining, I always save some pasta water. This water will help create a creamy sauce later. While the squash roasts and the pasta cooks, I prepare the sausage. I heat a large skillet over medium heat. I add the Italian sausage, breaking it apart with a wooden spoon. I cook it until it turns brown and is fully cooked, which takes around 5-7 minutes. Next, I add chopped onion and minced garlic to the skillet. I sauté them until the onion becomes translucent, which takes about 3-4 minutes. The aroma fills the kitchen, making it hard to wait! Now comes the fun part! I add dried sage, thyme, and nutmeg to the skillet. I stir them in and let them cook for 1-2 minutes. This step releases their flavors. Next, I pour in vegetable broth and let it simmer. I scrape the brown bits from the pan, which adds more flavor. After about 3 minutes, I add the roasted butternut squash and cooked pasta. I toss everything together, adding reserved pasta water as needed to make it creamy. Finally, I stir in grated Parmesan cheese until it melts. The dish is now ready to serve! To get the best caramelization, cut the butternut squash into even cubes. This helps them cook evenly. Spread the cubes on a baking sheet in a single layer. Drizzle with olive oil and sprinkle salt and pepper. Roast at 400°F (200°C) for 20 to 25 minutes. Look for a golden color and a soft texture. For seasoning, I suggest mixing in dried sage and thyme. These herbs bring out the sweetness of the squash. A pinch of nutmeg adds warmth and depth. To achieve the best texture, cook your pasta in salted boiling water. Follow the package instructions for timing. You want it al dente, which means it should be firm but not hard. This gives a nice bite to the dish. Save some pasta water before draining. This starchy water can help thicken your sauce. If your pasta seems dry, add a bit of this water to create a creamy finish. Consider adding fresh herbs like basil or parsley. These can brighten the dish and add fresh notes. You might also try using rosemary for a different flavor twist. For cheese, you can swap Parmesan for pecorino or goat cheese. Each type will change the dish's flavor. Grated cheese stirred into the pasta adds creaminess and richness. Pro Tips Choose the Right Pasta: Opt for pasta shapes like penne or rigatoni that can hold onto the sauce and roasted squash pieces for a better flavor experience. Add a Touch of Sweetness: If you like a hint of sweetness, consider adding a drizzle of maple syrup or honey to the roasted squash before baking. Customize Your Herbs: Feel free to experiment with fresh herbs like rosemary or sage to elevate the dish’s flavor profile even further. Make it Creamy: For an extra creamy sauce, add a splash of heavy cream or a dollop of mascarpone cheese along with the Parmesan. {{image_2}} You can change the sausage type for different flavors. Use chicken sausage for a lighter dish. Turkey sausage works well too and keeps it healthy. For a vegan option, try plant-based sausage. It adds a nice texture without meat. You can also use mushrooms for a hearty feel. This dish fits many vegetables. You can add spinach or kale for greens. Roasted Brussels sprouts or carrots add sweet flavors. In winter, use root vegetables like parsnips. In spring, fresh peas or asparagus can brighten the meal. Each season brings new tastes to explore! Pair your pasta with a fresh salad for balance. A simple arugula salad with lemon dressing works well. You can also serve it with garlic bread for a classic touch. Try different styles too. Serve the pasta in bowls for a cozy meal or on a big platter for sharing. Each way brings a fun twist. To store leftovers, use airtight containers. Glass containers work well. They keep food fresh and let you see inside. You can also use plastic containers, but make sure they seal tight. Let the pasta cool before sealing it. This prevents moisture buildup. Store your leftovers in the fridge. They will stay good for 3 to 4 days. If you want to keep it longer, freeze it. Use freezer-safe containers or bags. It will last up to 3 months in the freezer. When you are ready to eat again, reheating is easy. Use the stove for the best results. Place the pasta in a pan over low heat. Add a splash of vegetable broth or water. This helps keep it moist. Stir often to make sure it heats evenly. If you prefer the microwave, use a microwave-safe bowl. Cover the bowl with a damp paper towel. This keeps the pasta from drying out. Heat in short bursts, stirring in between. Enjoy the same cozy flavors as when it was fresh! You can pair this dish with a simple green salad. A salad with arugula and lemon dressing works well. You might also enjoy bread, like crusty baguette or garlic bread. For wine, try a light red like Pinot Noir. A crisp white, like Sauvignon Blanc, also matches nicely. Yes, you can prep some parts ahead. Cook the pasta and roast the squash in advance. Store them in the fridge for up to two days. When you're ready, just combine everything and heat it up. Look for golden brown edges on the squash. It should feel soft when you poke it with a fork. If you like a bit of bite, pull it out a little early. If you want it very tender, let it roast longer. You’ve learned how to make a delightful Autumn Sausage Squash Pasta. We covered ingredients, step-by-step cooking, and helpful tips. Remember to roast the squash well and choose the right pasta. Adjust flavors with herbs and cheese to fit your taste. This dish is flexible, easy to store, and great for sharing. With the right care, your meal can shine every time. Enjoy your cooking journey and make it your own!$

Autumn Sausage Squash Pasta

A comforting pasta dish featuring roasted butternut squash and Italian sausage, perfect for fall.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

2 cups butternut squash, cubed
8 ounces Italian sausage, casings removed
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
8 ounces pasta (penne or rigatoni)
0.5 teaspoon dried sage
0.5 teaspoon thyme
0.25 teaspoon nutmeg
to taste salt and pepper
0.5 cup vegetable broth
0.5 cup grated Parmesan cheese
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes or until tender and slightly caramelized.
While the squash is roasting, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
In a large skillet over medium heat, add the Italian sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Add the chopped onion and garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the dried sage, thyme, and nutmeg. Cook for an additional 1-2 minutes to release the flavors.
Pour in the vegetable broth and bring to a simmer, scraping any brown bits from the bottom of the pan. Allow the broth to reduce slightly for about 3 minutes.
Add the roasted butternut squash and cooked pasta to the skillet. Toss everything together, adding pasta water as needed to create a creamy sauce. Adjust seasoning with salt and pepper to taste.
Remove from heat and stir in the grated Parmesan cheese until melted and combined.
Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.

Notes

Serve in shallow bowls, and drizzle with a touch of olive oil and a sprinkle of extra Parmesan for an elegant touch.

Keyword butternut squash, fall recipe, Italian sausage, pasta