Go Back
A vibrant featured image showcases a delicious Sausage Pasta Squash dish, perfect for a comforting and flavorful meal.

Sausage Pasta Squash Ultimate Recipe

This Sausage Pasta Squash recipe is a flavorful and comforting dish perfect for fall evenings. It combines savory sausage, sweet squash, and your favorite pasta in a creamy and satisfying one-pot (almost!) meal that's easy to customize.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage, sweet, mild, or hot, casings removed
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 pound pasta, penne, rotini, or farfalle
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 cup heavy cream optional
  • 1/4 cup grated Parmesan cheese, for serving
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme, or 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon dried sage, or 1 1/2 teaspoons fresh sage, chopped
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes optional
  • Fresh parsley optional
  • Grated nutmeg optional

Equipment

  • Large pot or Dutch oven
  • knife
  • cutting board
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Colander (optional)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the sausage and cook, breaking it up with a spoon, until it's browned and cooked through (5-7 minutes). Remove from the pot and set aside, leaving rendered fat in the pot.
  3. Add the chopped onion to the pot and cook until softened (about 5 minutes).
  4. Add the minced garlic and cook until fragrant (about 1 minute). Be careful not to burn the garlic.
  5. Add the cubed butternut squash to the pot and cook for a few minutes, stirring occasionally, until it starts to soften slightly.
  6. Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pot.
  7. Add the pasta to the pot and stir to combine.
  8. Reduce the heat to a simmer, cover the pot, and cook until the pasta is tender and the squash is soft (about 12-15 minutes), stirring occasionally to prevent sticking. Add more water or broth if needed.
  9. Once the pasta is cooked, stir in the cooked sausage and heavy cream (if using).
  10. Season with salt, pepper, thyme, and sage. Add red pepper flakes if desired.
  11. Cook for another minute or two, until everything is heated through.
  12. Serve immediately, garnished with grated Parmesan cheese and fresh parsley (if desired).

Notes

Choose high-quality sausage for the best flavor. Roasting the squash beforehand can enhance its sweetness. Don't overcook the pasta. Adjust seasoning to taste. A squeeze of lemon juice can brighten the flavors. The dish can be made ahead of time and reheated. Use different vegetables like acorn squash, sweet potatoes, or pumpkin. Chicken sausage, chorizo, or plant-based sausage are great substitutes. Add some spice with red pepper flakes or hot sauce. For a vegetarian option, omit the sausage. Stir in mozzarella, provolone, or goat cheese for extra creaminess. Use gluten-free pasta for a gluten-free version. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding broth or water to prevent drying.