Description
A cozy fall dinner featuring sweet roasted squash, browned sausage, and warm sage in a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 400 g (14 oz) medium pasta (penne, rigatoni, or orecchiette)
- 450 g (1 lb) Italian sausage, crumbled
- 600 g (1.3 lb) butternut squash, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8–10 fresh sage leaves, thinly sliced or 1 tsp dried sage
- 120 ml (½ cup) heavy cream or half-and-half
- 240 ml (1 cup) chicken broth
- 1 tbsp (15 ml) lemon juice or 1 tsp white wine vinegar
- 60 g (½ cup) grated Parmesan cheese
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- Optional: ¼ tsp red pepper flakes
Instructions
- Preheat the oven to 220°C (425°F). Toss squash with olive oil, salt, and pepper. Roast for 20–25 minutes.
- Bring a large pot of salted water to a boil and cook pasta until very al dente (about 7–9 minutes). Reserve pasta cooking water, then drain.
- Heat a large sauté pan over medium-high heat. Add sausage and cook until deeply browned, about 6–8 minutes.
- Reduce heat to medium. Add onion and cook until translucent, then add garlic and sage; sauté for 30–45 seconds.
- Pour chicken broth into the pan and bring to a simmer. Stir in heavy cream and simmer until slightly thickened.
- Return sausage and roasted squash to the pan, then add drained pasta and Parmesan. Toss with reserved pasta water.
- Remove from heat and stir in lemon juice and season to taste.
- Plate immediately, topping with extra Parmesan and sage if desired.
Notes
Avoid overcrowding the squash for even roasting. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 8g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 110mg