Autumn Sausage Pasta with Butternut Squash

Autumn nights call for a comforting bowl of pasta, and this Autumn Sausage Pasta with Butternut Squash delivers cozy flavor in every bite. Savory sausage pairs with sweet roasted squash, creating a perfect balance of hearty and seasonal. This version stands out because it gives you two paths creamy and indulgent or light and fresh without complicating the cooking process. Ready in about 40 minutes, it’s a satisfying dish that feels special yet simple enough for a weeknight dinner.

Why You’ll Love Autumn Sausage Pasta with Butternut Squash

• Quick & Weeknight Friendly: Ready in about 40 minutes with minimal prep.
• Balanced Flavors: Sweet roasted squash, savory sausage, and a touch of sage or garlic create a cozy fall blend.
• Two Ways to Finish: choose a creamy, cheese-laced version or a lighter olive oil finish, and see a quick alfredo-style finish for extra-silky sauce results.
• Flexible Protein: Works with pork, chicken, or even plant-based sausage.
• Crowd-Pleasing Comfort: Family-friendly and elegant enough to serve at a fall gathering.

This recipe stands apart because it offers flexibility without losing depth of flavor. The technique emphasizes caramelized squash and a glossy pasta-sausage sauce, so every bite feels rich and satisfying.

Ingredients Needed

For the base

• 3 tablespoons extra-virgin olive oil
• 3⁄4 pound butternut squash, peeled and cut into 1⁄2-inch cubes
• Kosher salt and freshly ground black pepper
• 1 medium onion, finely diced
• 1 pound hot Italian sausage, casings removed
• 12 ounces short pasta such as farfalle or orecchiette
• 1⁄2 cup finely grated Pecorino Romano
• 1 tablespoon chopped flat-leaf parsley

Optional creamy finish

• 1⁄2 cup heavy cream or 1⁄3 cup mascarpone
• 1⁄3 cup finely grated Parmesan

Optional lighter finish

• 1 to 2 tablespoons extra olive oil
• 1 teaspoon lemon zest and 1 tablespoon lemon juice

Notes and substitutions

• Use mild Italian sausage if you prefer less heat. Chicken or turkey sausage works with a small splash of olive oil to boost richness.
• Swap Pecorino with Parmesan for a slightly sweeter, nuttier finish.
• Choose gluten-free pasta and reduce the boil time by 1 to 2 minutes to keep texture firm.
• Dairy-free path uses the lighter finish with olive oil and lemon. Omit cheese or finish with toasted breadcrumbs.
• Replace butternut with delicata or acorn, or try a creamy pumpkin pasta when you want the same cozy profile with a smoother sauce. Cut to 1⁄2-inch pieces and roast to the same doneness.
• Reserve at least 1 cup pasta water. It helps the sauce cling and stay glossy.

How to Make Autumn Sausage Pasta with Butternut Squash

1. Prep ahead

Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Peel, seed, and dice the squash into ½-inch cubes. Dice the onion and mince garlic if using.

2. Roast the squash

Toss squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a parchment-lined sheet pan in a single layer. Roast 20–25 minutes, flipping once, until tender and caramelized on the edges. This step develops the sweet, nutty flavor that defines the dish.

3. Brown the sausage and aromatics

While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat. Add sausage, breaking it into crumbles with a wooden spoon. Cook the sausage until it reaches 160°F for pork or 165°F for poultry, verified with a thermometer, then proceed with the aromatics (USDA FSIS).Stir in diced onion (and garlic if desired) and cook until softened and fragrant. Scrape up any browned bits from the pan this adds depth to the sauce.

4. Cook the pasta

Add pasta to the boiling water. Cook until al dente, following package times but tasting a minute early. Reserve 1 cup pasta water before draining.

5. Build the sauce base

Return roasted squash to the skillet with sausage and onions. Stir well. Pour in about ½ cup reserved pasta water, stirring to loosen browned bits and create a glossy base.

6. Choose your finish

• Creamy path: stir in heavy cream or mascarpone with Pecorino and follow this silky garlic-parmesan method for a sauce that clings beautifully. Let simmer 1–2 minutes until the sauce thickens slightly. Add pasta and toss until coated, loosening with more pasta water as needed.
• Lighter path: Add extra olive oil, lemon zest, and juice. Toss pasta with sausage and squash, splashing in reserved pasta water to bind everything together.

7. Final touches

Taste and adjust seasoning. Add more cheese, a pinch of chili flakes for heat, or extra lemon for brightness. Garnish with parsley before serving.

Pro Tips & Troubleshooting

Expert Tips

• Even squash roasting: Cut squash into uniform ½-inch cubes so they cook at the same rate and caramelize evenly.
• Maximize flavor: Use a wide skillet when browning sausage. More surface area means better color and richer flavor.
• Silky sauce: Stir cheese off the heat to prevent clumping and keep the sauce smooth.
• Glossy finish: Add pasta water gradually while tossing to create a silky coating that clings to each piece.

Common Mistakes to Avoid

• Crowding the pan: Overcrowded squash steams instead of roasting, leaving it soft and bland. Spread pieces out.
• Skipping the pasta water: Without starchy water, the sauce will feel flat and dry. Always reserve at least a cup.
• Boiling the creamy path too hard: High heat can cause the sauce to split. Simmer gently after adding cream or mascarpone.

Quick Shortcut

Short on time? Microwave squash cubes for 4–5 minutes until just tender, then pan-sear in olive oil to add caramelized edges without full roasting.

Serving, Storage & Variations

Serving Ideas

• Sprinkle with extra Pecorino or Parmesan just before serving.
• Garnish with crispy fried sage leaves for a fragrant crunch.
• Pair with garlic bread and a simple arugula salad dressed in Japanese ginger salad dressing for a balanced meal.

Storage

• Refrigerate leftovers and eat within 3 to 4 days; for best quality, freeze for about 2 to 3 months (FoodSafety.gov).
• Thaw overnight in the refrigerator before reheating.

Reheating

• Reheat gently in a skillet over medium heat, adding a splash of water, broth, or cream to restore moisture.
• Microwave in short intervals, stirring between bursts, to avoid uneven heating.

Variations

• Spicy Kick: Use hot Italian sausage and an extra pinch of chili flakes.
• Light & Fresh: Choose the olive oil and lemon finish instead of cream.
• Gluten-Free: Swap in gluten-free pasta and shorten the cook time slightly to keep it al dente.
• Dairy-Free: Omit cheese and cream, then finish with toasted breadcrumbs or nutritional yeast.
• Vegetarian Path: Use plant-based sausage or white beans for protein.

Nutritional Information

Here’s the estimated nutrition breakdown per serving (based on 4 servings, using pork sausage, pasta, cream, and cheese):

Nutrient	Amount per Serving
Calories	~620 kcal
Protein	~28 g
Carbohydrates	~55 g
Dietary Fiber	~5 g
Total Fat	~30 g
Saturated Fat	~12 g
Sodium	~950 mg

Notes on Nutrition

• Using chicken or turkey sausage will reduce overall fat and calories while keeping protein high.
• Skipping the cream and cheese in favor of olive oil and lemon lowers saturated fat.
• Butternut squash contributes vitamin A, vitamin C, and dietary fiber, according to USDA FoodData Central.
• Pasta water emulsifies the sauce without extra fat, so don’t forget to save it.

Tip: If you adjust ingredients (gluten-free pasta, dairy-free swaps, or leaner sausage), use an online tool like Cronometer or MyFitnessPal to recalculate values.

Conclusion

This Autumn Sausage Pasta with Butternut Squash is the perfect balance of hearty and comforting, yet simple enough for any night of the week. Roasted squash brings natural sweetness, sausage adds savory depth, and you can choose between a creamy or lighter finish to match your mood. It’s flexible, satisfying, and ready in under an hour.

If you try this recipe, please leave a comment and a star rating it helps others discover it and gives us feedback too. Share your creation on Pinterest or Facebook to inspire more cozy fall cooking.

What variation will you try first creamy indulgence or light and fresh? Let us know in the comments!

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