Creamy Butternut Squash Pasta with Sausage
Creamy butternut squash pasta with sausage is a heartwarming dish that beautifully marries the sweetness of roasted butternut squash with the savory richness of Italian sausage. This comforting meal is perfect for busy weeknights or festive gatherings, offering a creamy texture and vibrant colors that are sure to please. Quick to prepare and easily adaptable, it can be transformed into a vegetarian delight without compromising on flavor. Gather your loved ones around the table and savor every delicious bite of this cozy dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
- 2 cups butternut squash, peeled and diced
- 8 oz pasta (fettuccine or penne)
- 1 lb Italian sausage (mild or spicy)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup low-sodium vegetable broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 8 fresh sage leaves
Instructions
- Peel and dice the butternut squash into small cubes for even cooking.
- Cook pasta in salted boiling water until al dente; reserve some pasta water before draining.
- In a skillet over medium heat, warm olive oil and crumble in the Italian sausage; cook until browned (about 5 minutes).
- Add diced onion and minced garlic to the skillet; sauté until onions are translucent (about 3 minutes).
- Incorporate diced butternut squash and vegetable broth; cover and simmer for about 10 minutes until squash is tender.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Return blended sauce to heat; stir in heavy cream and grated Parmesan cheese until combined.
- Toss cooked pasta into the sauce, adding reserved pasta water as needed for desired consistency.
- Serve garnished with freshly cracked pepper and additional sage if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Keywords: - For a vegetarian version, substitute Italian sausage with plant-based sausage or mushrooms. - Add spinach or kale for extra nutrition. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.