Winter Squash and Sausage Penne
Savor the cozy flavors of the season with this irresistible Winter Squash and Sausage Penne! Featuring tender roasted butternut, acorn, or delicata squash, savory Italian sausage, and a luxuriously creamy Parmesan sauce, this hearty pasta dish is the ultimate comfort food for chilly nights. Fresh sage and a hint of optional red pepper flakes add layers of warmth and aroma, while al dente penne perfectly cradles every bite of creamy goodness. Ideal for a quick weeknight dinner or an indulgent gathering, this recipe brings together rich textures and autumn-inspired flavors in just 50 minutes. Your new go-to for winter meals is here!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 medium-sized winter squash (butternut, acorn, or delicata)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces Italian sausage (sweet or spicy)
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh sage (chopped)
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and chop the winter squash into 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then spread them on a baking sheet in a single layer.
Roast the squash in the oven for 20-25 minutes, or until tender and lightly caramelized. Stir halfway through cooking for even roasting.
While the squash roasts, bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the cooked pasta aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Remove the casing from the sausage and crumble it into the pan. Cook for 5-7 minutes, breaking it into small pieces with a wooden spoon, until browned and fully cooked.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Reduce the heat to low and pour in the heavy cream. Stir well to combine, then mix in the grated Parmesan cheese until melted and smooth.
Gently fold in the roasted squash, cooked penne pasta, and 1/4 cup of reserved pasta water. Stir to coat everything in the creamy sauce, adding more pasta water if needed to achieve your desired consistency.
Taste and adjust seasoning with additional salt and black pepper, if needed. Sprinkle in the chopped sage and red pepper flakes (if using).
Serve the Winter Squash and Sausage Penne immediately, garnished with extra Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 6.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 885 mg | 19% | |
*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.
