Autumn Beef Sausage Pasta Squash: Easy Recipe
Cozy Autumn Favorite Pasta Dishes.
A cozy, comforting pasta dish with beef sausage, roasted butternut squash, and sage, perfect for a crisp autumn evening.
I remember creating this one afternoon when the first real chill of autumn had settled in. I had this beautiful butternut squash from the market sitting on my counter, looking like a piece of sculpture. I didn't have a plan, honestly. I just started roasting the squash, and the sweet smell filled the house. I had some beef sausage and fresh sage, and it just... came together. It felt less like following a recipe and more like painting with flavors. It’s one of those happy kitchen accidents that has become a staple ever since.
Why You'll Adore This Recipe
- •It tastes like autumn in a bowl. Sweet, savory, and so comforting.
- •It’s a wonderful way to use seasonal butternut squash.
- •Feels elegant enough for guests, but is simple enough for a Tuesday night.
- •The creamy sage sauce is just, well, everything.
- •It’s a hearty, satisfying one-dish meal.
- •The colors are so beautiful and rustic.
Oh, this is just everything I want to eat in the fall. The squash is so sweet and tender, and it pairs perfectly with the savory sausage and earthy sage. My husband, who isn't a huge squash fan, asked for a second helping. This recipe is a keeper, for sure. It feels like a warm hug.
Essential Ingredient Guide
- Butternut Squash: Look for a squash that feels heavy for its size with smooth, unblemished skin. The sweet, nutty flavor is the heart of this dish.
- Beef Sausage: I love using a mild Italian-style beef sausage, but a spicy one would be incredible too. It adds such a wonderful, savory depth.
- Fresh Sage: Please use fresh if you can. The leaves release an earthy, peppery aroma that dried sage just can't replicate. It’s the signature scent of this recipe.
- Pasta Water: Don't forget to save some! This starchy, salty water is the secret to a silky sauce that perfectly coats every piece of pasta. It’s liquid gold.
Complete Cooking Process
- First, we coax the sweetness out of the squash. A simple toss with olive oil and a hot oven turns it into tender, caramelized jewels.
- Next, we create layers of flavor. Brown the sausage to get that savory crust, then soften the onions in the same pan. The garlic and sage go in last, just until they bloom.
- Deglazing the pan with a bit of broth or juice lifts all those delicious browned bits. Then, the cream and Parmesan melt together into a dreamy, luscious sauce.
- The final step is like a family reunion in the pan. The pasta, roasted squash, and sausage all join the creamy sauce. A little pasta water helps everyone get along, creating the perfect consistency.
A Few Common Questions
→Can I use a different kind of squash?
Of course. Acorn squash or even sweet potatoes would be a lovely substitute. Just adjust the roasting time as needed.
→How can I make this dish vegetarian?
Simply omit the sausage and use sautéed mushrooms and perhaps some toasted walnuts or chickpeas for a similar hearty texture.
→Is it possible to prepare any of this ahead of time?
Yes, to make things easier, you can peel and cube the squash a day or two in advance. You can even roast it ahead of time and just gently rewarm it before adding it to the pasta.
→What's the best pasta shape for this?
I love something with ridges or cups to catch the sauce. Rigatoni, orecchiette, shells, or penne are all wonderful choices.
Autumn Beef Sausage Pasta Squash: Easy Recipe
Enjoy autumn beef sausage pasta squash, bursting with fall flavors! Perfect for cozy dinners or gatherings. A delicious and easy recipe!
Timing
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Recipe Details
Ingredients
For the Pasta and Squash
- 011 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 022 tablespoons olive oil
- 031/2 teaspoon salt
- 041/4 teaspoon black pepper
- 051 lb short pasta (like rigatoni, orecchiette, or shells)
- 061/2 cup reserved pasta water
For the Sausage and Sauce
- 011 lb mild or spicy beef sausage, casings removed
- 021 yellow onion, finely chopped
- 034 cloves garlic, minced
- 0410-12 fresh sage leaves, chopped
- 051/2 cup dry white grape juice or chicken broth
- 061 cup heavy cream
- 071/2 cup grated Parmesan cheese, plus more for serving
- 082 cups fresh spinach
- 09Pinch of nutmeg
Instructions
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized. Set aside.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
In a large skillet or Dutch oven, cook the beef sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Use a slotted spoon to remove the sausage to a plate, leaving the rendered fat in the skillet.
Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and chopped sage, cooking for another minute until fragrant. It should smell amazing.
Pour in the white grape juice or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a minute to reduce slightly.
Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese and a small pinch of nutmeg until the sauce is smooth and creamy.
Add the fresh spinach to the sauce and stir until it wilts completely. Return the cooked sausage to the skillet.
Gently fold in the cooked pasta and the roasted butternut squash. Add a splash of the reserved pasta water (start with 1/4 cup) to help the sauce cling to everything beautifully. Stir until everything is well-coated and heated through.
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately in warm bowls with an extra sprinkle of Parmesan cheese.
Notes & Tips
- 1If you prefer a lighter sauce, you can use half-and-half or whole milk instead of heavy cream.
- 2Feel free to add other autumn vegetables like kale or mushrooms.
- 3Toasted pecans or walnuts would be a lovely addition for some crunch.
Tools You'll Need
- •Don't crowd the squash on the baking sheet. Give it space to roast and caramelize, not steam.
- •Saving the pasta water is key. It helps emulsify the sauce and makes it wonderfully creamy without being too heavy.
- •Let the sausage get nicely browned. Those crispy bits add so much texture and flavor.
- •Stir the Parmesan in off the heat or on very low heat to prevent it from clumping.