There is something magical about the smell of sage on a crisp autumn evening. You have had a long day. You want something warm and filling to eat. This Creamy Autumn Sausage Squash Pasta is the perfect solution for your family.
This dish delivers a cozy, restaurant-quality meal right in your kitchen. It feels special but stays simple enough for a Tuesday night. You will love how the savory sausage meets sweet squash. It is the ultimate comfort food for the season.
Why This Recipe Is a Winner
This recipe is a total winner for busy fall weeknights. It combines high-protein sausage with nutrient-dense butternut squash. The sauce is rich and velvety without being overly complicated. It keeps you full and satisfied for hours.
Your family will love the balance of sweet and savory flavors. It is a great way to use seasonal produce from the market. This meal is budget-friendly and uses simple pantry staples. You get a gourmet feel without the high price tag.
Simple Cooking Method
Making this meal is surprisingly easy and very doable. You cook the pasta while the sauce simmers nearby. Even if you are a beginner, you can master this dish. One large skillet handles most of the work for you. Shortcuts like pre-cut squash can save you even more time.
Ingredients You’ll Need
These ingredients bring out the best of the harvest season.
- 1 lb Italian pork sausage, bulk
- 12 oz Penne rigate pasta
- 2 cups Butternut squash, peeled and 1/2-inch cubed
- 1 small Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Chicken broth, low sodium
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Fresh sage, minced
- 1/2 tsp Ground nutmeg
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/2 tsp Black pepper
Step-by-Step Directions
- Bring 4 quarts of heavily salted water to a rolling boil. Cook penne until al dente. Reserve 120ml of pasta water, then drain.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté butternut squash for 8-10 minutes until tender and golden. Set aside.
- Add remaining olive oil and sausage to the same skillet. Cook while breaking into crumbles until browned and fully cooked.
- Add diced onion to the sausage. Sauté for 4 minutes until soft. Stir in garlic, sage, and nutmeg for 60 seconds.
- Deglaze the skillet with chicken broth. Scrape the bottom to release all the flavorful bits.
- Reduce heat and stir in heavy cream. Simmer for 3 minutes. Whisk in Parmesan cheese until the sauce thickens.
- Add the cooked pasta and squash to the sauce. Toss well to coat everything evenly. Add reserved water if needed.
- Season with salt and pepper. Serve immediately while warm and creamy.
Best Ways to Enjoy It
Serve this pasta warm in large, shallow bowls. Add a side of crusty bread for dipping into the sauce. A simple green salad balances the richness perfectly. Light a candle and enjoy a cozy night in. It is the perfect meal for a quiet evening.
How to Store Leftovers
Keep your leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish makes a wonderful lunch the next day. Reheat it gently on the stove with a splash of milk. Avoid the microwave to keep the sauce creamy. It does not freeze well due to the cream.
Tips for Best Results
- Do not skip browning the sausage for deep flavor.
- Cut squash into small, even cubes for fast cooking.
- Use fresh sage for the best aromatic experience.
- Reserve your pasta water to adjust the sauce thickness.
- Grate your own Parmesan for a smoother melt.
- Swap in spicy sausage if you like a little heat.
- Ensure the skillet is hot before adding the squash.
Ways to Switch It Up
- Use ground turkey sausage for a leaner protein option.
- Try gluten-free penne to make it allergy-friendly.
- Stir in baby spinach at the end for extra greens.
- Swap butternut squash for sweet potatoes if you prefer.
Common Questions
Can I use frozen butternut squash?
Yes, you can use frozen squash for this recipe. Thaw it completely and pat it dry before sautéing. This ensures it gets a nice golden brown color.
What if my sauce is too thick?
Simply add a tablespoon of the reserved pasta water. Stir it in slowly until you reach your desired consistency. The starch in the water helps keep it smooth.
I hope this Creamy Autumn Sausage Squash Pasta brings warmth to your table. It is truly a family favorite in my home during the fall. Enjoy every cozy, savory bite!
— Katie Wood
Ingredients
- 1 lb Italian pork sausage, bulk
- 12 oz Penne rigate pasta
- 2 cups Butternut squash, peeled and 1/2-inch cubed
- 1 small Yellow onion, finely diced
- 3 cloves Garlic , minced
- 1 cup Heavy cream
- 1/2 cup Chicken broth, low sodium
- 1/2 cup Grated Parmesan cheese
- 1 tbsp Fresh sage, minced
- 1/2 tsp Ground nutmeg
- 2 tbsp Olive oil
- 1/2 tsp Sal t
- 1/2 tsp Black pepper
Instructions
- Bring 4 quarts of heavily salted water to a rolling boil. Cook penne according to package instructions until al dente. Reserve 120ml of pasta cooking water, then drain.
- In a large heavy-bottomed skillet, heat 1 tbsp olive oil over medium-high heat. Add butternut squash cubes and sauté for 8-10 minutes until tender and caramelized. Remove and set aside.
- In the same skillet, add the remaining olive oil and the bulk sausage. Cook while breaking into 1/2-inch crumbles until the internal temperature reaches 160°F (71°C).
- Add the diced onion to the sausage crumbles. Sauté for 4 minutes until translucent. Add minced garlic, sage, and nutmeg, cooking for 60 seconds until fragrant.
- Deglaze the skillet with chicken broth, using a wooden spoon to scrape the fond from the bottom of the pan.
- Reduce heat to medium-low and stir in the heavy cream. Simmer for 3 minutes. Slowly whisk in the Parmesan cheese until the sauce is emulsified and thickened.
- Incorporate the cooked pasta and sautéed squash into the sauce. Toss to coat, adding the reserved pasta water 1 tbsp at a time to adjust viscosity.
- Season with salt and black pepper. Serve immediately while internal temperature is above 140°F (60°C).
