Description
A hearty pasta dish featuring roasted butternut squash, browned sausage, and a creamy sage sauce, perfect for a cozy autumn dinner.
Ingredients
Scale
- 400 g Pasta (short shapes like rigatoni or penne)
- 500 g Butternut squash, peeled and cut into 1.5 cm cubes
- 400 g Italian sausage, removed from casings
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 10–12 leaves Fresh sage, roughly chopped
- 120 ml Heavy cream or 240 ml whole milk
- 120 ml Chicken or vegetable stock
- 60 g Parmesan cheese, grated
- 15 ml Olive oil
- 15 g Butter
- Zest of ½ Lemon
- Salt and black pepper to taste
Instructions
- Preheat the oven to 220°C (425°F). Toss cubed butternut with olive oil, salt, and black pepper on a baking sheet. Roast for 18–22 minutes.
- Bring a pot of salted water to a boil and cook pasta until just shy of al dente, about 8–10 minutes. Reserve pasta water, then drain.
- Warm a skillet over medium-high heat and add sausage meat, cooking until browned, about 6–8 minutes. Transfer to a bowl.
- Add butter to the skillet with sausage fat, sauté onion for 4–5 minutes, then add garlic and cook for another 30–45 seconds.
- Pour in stock and cream; simmer for 2–3 minutes until slightly reduced.
- Return sausage and roasted squash to the pan, followed by pasta and Parmesan. Stir in reserved pasta water until sauce coats the pasta. Add sage and lemon zest; serve immediately.
Notes
For variations, try swapping sausage with lentils for a vegetarian option, or add greens for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 120 mg