This dish combines the rich, savory flavors of Italian sausage with the sweet, creamy texture of butternut squash, creating a comforting meal that's perfect for chilly autumn evenings.
Ingredients
Scale:
12 oz. of your favorite pasta (fettuccine or penne work well)
1 medium butternut squash (about 2 lbs), peeled and cubed
2 tablespoons olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 cup vegetable or chicken broth
1 cup heavy cream
½ teaspoon nutmeg
Salt and pepper to taste
1 lb Italian sausage (mild or spicy)
Freshly grated Parmesan cheese for topping
Chopped fresh parsley or sage for garnish
Instructions
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender and lightly browned.
While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, add the remaining tablespoon of olive oil. Remove the sausage from its casing and crumble into the skillet. Cook until browned and cooked through, about 5-7 minutes.
Add the chopped onion and minced garlic to the skillet with the sausage. Cook until the onion is translucent, about 3-5 minutes.
Once the butternut squash is roasted, transfer it to a blender. Add the broth, heavy cream, nutmeg, and a pinch of salt and pepper. Blend until smooth and creamy.
Pour the blended butternut squash sauce into the skillet with the sausage and onions. Stir well to combine, heating through for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat the noodles evenly in the sauce. If the mixture seems dry, add more reserved pasta water as needed.
Plate the creamy pasta, garnishing with freshly grated Parmesan cheese and a sprinkle of chopped parsley or sage.
