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Autumn Sausage Pasta Squash

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This cozy fall dinner combines roasted squash, savory Italian sausage, and creamy pasta for a hearty, comforting meal that tastes like autumn in a bowl. It’s easy to make, crowd-pleasing, and perfect for weeknights or gatherings.

Ingredients

Scale
  • 1 medium acorn or butternut squash (about 2 lbs), peeled and diced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 10 ounces short pasta (rigatoni, penne, or fusilli)
  • Salt, for boiling pasta water
  • 12 ounces Italian sausage (mild or spicy, casing removed; turkey sausage works too)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup low-sodium chicken broth (or veggie broth for vegetarian version)
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1/3 cup grated Parmesan cheese (plus more for serving)
  • Pinch of red pepper flakes (optional)
  • Fresh sage leaves, fried in olive oil (optional, for garnish)
  • More grated Parmesan (for garnish)
  • Cracked black pepper (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the diced squash with olive oil, kosher salt, and black pepper. Spread in a single layer and roast for 25-30 minutes, flipping once, until golden and fork-tender.
  2. While the squash roasts, bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Reserve 3/4 cup pasta water, then drain and set aside.
  3. Heat a large skillet over medium heat. Add sausage and break it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through. Drain excess fat if needed.
  4. Add diced onion to the skillet and cook for 3-4 minutes until soft and golden. Stir in garlic, sage, thyme, nutmeg, and red pepper flakes (if using). Cook for 1 more minute.
  5. Pour in chicken broth and let simmer for 2 minutes, scraping up browned bits. Add roasted squash. For extra creaminess, blend half the squash with a splash of broth and return to the pan. Stir in heavy cream and bring to a gentle simmer.
  6. Add drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Sprinkle in Parmesan and stir until melted and creamy. Taste and adjust seasoning.
  7. Serve in bowls, topped with extra Parmesan, fried sage, and cracked black pepper. Enjoy warm.

Notes

For a vegetarian version, use plant-based sausage or sautéed mushrooms and veggie broth. Gluten-free pasta and dairy-free cream/cheese can be substituted. Roast squash in a single layer for best caramelization. Always reserve pasta water to help create a silky sauce. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: autumn, fall, sausage, pasta, squash, cozy dinner, comfort food, easy, weeknight, creamy, Italian sausage, roasted squash, acorn squash, butternut squash

Find it online: https://realityeats.com/autumn-sausage-pasta-squash-recipe-easy-cozy-fall-dinner-idea/