Italian Sausage and Winter Squash Pasta
Indulge in the cozy, comforting flavors of Italian Sausage and Winter Squash Pasta, the perfect dish to warm up chilly evenings. This hearty recipe combines tender roasted winter squash—like butternut or acorn squash—for a touch of natural sweetness, with savory Italian sausage for a rich, flavorful contrast. A creamy sage-infused sauce made with garlic, shallots, and heavy cream wraps each piece of pasta—fusilli or rigatoni preferred—in silky deliciousness. Topped with Parmesan cheese and a hint of optional chile flakes for a spicy kick, this pasta is a delightful balance of sweet, savory, and slightly spicy flavors. Ready in under an hour, this easy-to-make recipe is ideal for weeknight dinners or special gatherings. Don’t forget to garnish with extra Parmesan and enjoy every bite of this soul-warming Italian-inspired meal! Perfect for fall and winter, this dish brings together seasonal ingredients with timeless comfort food appeal.
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Recipe Information
Ingredients
- 12 oz Pasta (such as fusilli or rigatoni)
- 12 oz Italian sausage (mild or hot)
- 1 medium Winter squash (butternut, acorn, or kabocha)
- 3 tbsp Olive oil
- 3 count Garlic cloves, minced
- 1 medium Shallot, finely chopped
- 2 tbsp Fresh sage, finely chopped
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
- 0.5 tsp Chile flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the winter squash into 1-inch pieces. Toss the squash with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Spread the squash on a baking sheet in a single layer.
Roast the squash in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through cooking.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then reserve 1 cup of pasta water and drain the rest.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Remove the casing from the Italian sausage and add it to the skillet, breaking it into small pieces. Cook until browned and cooked through, about 7-8 minutes. Transfer the sausage to a plate and set aside.
In the same skillet, add the minced garlic and chopped shallot. Cook for 2-3 minutes until softened and fragrant, stirring constantly to avoid burning.
Stir in the chopped sage and optionally the chile flakes, cooking for 1 minute to release their flavors.
Reduce the heat to low, add the heavy cream, and stir to combine. Return the cooked sausage to the skillet, along with the roasted squash.
Add the drained pasta to the skillet and toss everything together, adding the reserved pasta water 1/4 cup at a time until the sauce coats the pasta evenly.
Stir in the grated Parmesan cheese, season with additional salt and black pepper to taste, and remove from heat.
Serve immediately with extra Parmesan on top, and enjoy your Italian Sausage and Winter Squash Pasta!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 7.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
