Sausage Pasta with Roasted Butternut Squash Recipe

Introduction

This Sausage Pasta Squash recipe combines savory Italian sausage with sweet roasted butternut squash for a comforting and flavorful pasta dish. It’s easy to prepare and perfect for a cozy weeknight dinner that pleases the whole family.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound Italian sausage (sweet or spicy), casings removed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
2. Step 2: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 8-10 minutes. Drain any excess grease.
3. Step 3: Add the chopped onion to the sausage and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in the crushed tomatoes and tomato sauce. Add dried oregano, basil, and red pepper flakes if using. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to develop flavor.
5. Step 5: About 10 minutes before the sauce is done, cook the pasta according to package instructions until al dente. Drain the pasta well.
6. Step 6: Stir the cooked pasta into the sauce along with the roasted butternut squash and grated Parmesan cheese. Mix gently to combine and heat through.
7. Step 7: Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.

Tips & Variations

• For a vegetarian version, omit the sausage and add sautéed mushrooms or lentils for protein.
• Use spicy Italian sausage if you want a bit of heat, or choose mild for a gentler flavor.
• Roasting the squash brings out its natural sweetness—don’t skip this step for the best taste.
• Add a splash of red wine to the sauce while it simmers for extra depth of flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Thaw and drain any excess moisture before roasting to prevent sogginess.

What type of pasta works best for this dish?

Penne, rigatoni, or other tube-shaped pasta hold the sauce nicely, but you can use any pasta you prefer or have on hand.