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Butternut Squash Pasta is the perfect fall pasta dish mixing sausage, roasted butternut squash and pasta topped with freshly grated parmesan cheese and creamy butternut squash sage sauce. This is a comforting meal for those colder months!
This Butternut Squash Pasta is hands down one of my favorite pasta dishes that I make in the fall along with this Baked Mac and Cheese with Bread Crumbs.
They are both so comforting and cozy as the weather starts to cool off. I just adore the butternut squash paired with the sausage, pasta and the sage. There is just something about fall that I love, especially the food. If you like comfort food you also might like this Sausage Gnocchi Soup Recipe or this Olive Garden Chicken Tortellini Alfredo.
The nice thing about this pasta dish is that the leftovers almost taste better than the first day you make this dish. The flavors really soak into the pasta and the creamy sauce gets even better. Butternut squash is my go-to squash this time of year.
I love the sweet flavor and use it in all kinds of recipes from this Slow Cooker Butternut Squash Apple Soup to this Butternut Squash Apple Bake to today’s Butternut Squash Pasta.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Squash: The butternut squash is the star of the show in this recipe. It is used in the actual dish with cubed butternut squash and then also is pureed in the sauce with a small amount of cream and Parmesan cheese. It brings a sweetness to the dish that can’t be beat.
- Sausage: Ground sausage is a nice addition to the pasta and adds some protein. You can use mild or try spicy to take things up a level with the heat. You also can use ground pork in its place or even turkey.
- Pasta: I go for a medium sized pasta in this dish but any of your favorite will work. I used orecchiette in today’s pasta dish which is also one I use in this One Pot Kale Broccoli Chickpea Orrechiette.
- Cheese: Parmesan cheese is used in the sauce of this dish and is also sprinkled on top of the finished dish. I love the saltiness it brings and how it helps to thicken up the sauce.
- Cream: I added cream to the sauce to thicken it and create a rich sauce. You can make it lighter by using broth in its place but it won’t be as creamy. You can also try using a small amount of Greek yogurt to help thicken the sauce.
How to Make Butternut Squash Pasta
Step 1: Roast Squash: Preheat over to 400 degrees. In a large mixing bowl mix peeled/cubed butternut squash with 2 Tablespoons olive oil and a dash of salt and pepper.
Spread the squash on a non-stick baking sheet. Roast the butternut squash for 30 minutes, using tongs to stir the butternut squash a few times throughout cooking.
Step 2: Drain & Reserve Pasta Water: While the butternut squash is cooking cook the pasta according to package. Reserve 1/4 cup pasta water and set aside. Drain pasta and run under cold water. Put in the large mixing bowl once cooled.
Step 3: Cook Sausage: In a large skillet heat 2 Tablespoons olive oil over medium heat and cook sausage, using a wooden spoon to break apart the sausage. When the sausage begins to brown add the garlic and continue to cook until the sausage is browned.
Step 4: Mix Pasta: Add the sausage mixture to the pasta in the large mixing bowl.
Remove the butternut squash from the oven and set 1/4 cup of the squash aside. Put the rest of the squash with the sausage and pasta mixture.
Step 5: Create Sauce: In a blender puree 1/4 cup of the butternut squash, the sage, garlic clove, parmesan cheese, 1/4 cup reserved pasta water and the 1/4 cup of the cream. Pour the butternut squash sauce over the pasta mixture and combine adding more reserved pasta water if needed to reach your desired consistency.
Sprinkle crushed red pepper, the freshly grated parmesan and salt and pepper to taste. Garnish with fresh sage, Italian parsley and serve warm.
Storage Tips
Store the leftover pasta in an airtight container for up to 4 days. To reheat you can heat in a skillet or the microwave.
Recipe FAQ
When you save the pasta water, save more than you think you might need. This is a great way to thin about the sauce. You can also add more cream if you want it to be creamier.
Make sure to cut the squash in a uniform size to ensure they cook evenly.
More Pasta Recipes
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Butternut Squash Pasta
Ingredients
- 4 Tablespoons olive oil, separated
- 1 butternut squash, peeled and diced (about 1 pound)
- 1 pound ground sausage, mild
- 4 cloves garlic , minced
- 1/2 pound orecchiette pasta, or pasta of your choice
- 1/4 cup reserved pasta water, more or less for desired consistency
- 1/4 cup parmesan, freshly grated
- 1/2 teaspoon crushed red pepper, optional for a little spice
- Salt and pepper to taste
- 1/4 cup roasted butternut squash
- 1 clove garlic , minced
- 1/4 cup parmesan, freshly grated
- 3 sage
- 1/4 cup pasta water, reserved
- 1/4 cup cream
Instructions
- Preheat over to 400 degrees. In a large mixing bowl mix peeled/cubed butternut squash with 2 Tablespoons olive oil and a dash of salt and pepper.
- Spread the squash on a non-stick baking sheet. Roast the butternut squash for 30 minutes, using tongs to stir the butternut squash a few times throughout cooking.
- While the butternut squash is cooking cook the pasta according to package. Reserve 1/4 cup pasta water and set aside. Drain pasta and run under cold water. Put in the large mixing bowl once cooled.
- In a large skillet heat 2 Tablespoons olive oil over medium heat and cook sausage, using a wooden spoon to break apart the sausage. When the sausage begins to brown add the garlic and continue to cook until the sausage is browned.
- Add the sausage mixture to the pasta in the large mixing bowl.
- Remove the butternut squash from the oven and set 1/4 cup of the squash aside. Put the rest of the squash with the sausage and pasta mixture.
- In a blender puree 1/4 cup of the butternut squash, the sage, garlic clove, parmesan cheese, 1/4 cup reserved pasta water and the 1/4 cup of the cream.
- Pour the butternut squash sauce over the pasta mixture and combine adding more reserved pasta water if needed to reach your desired consistency.
- Sprinkle crushed red pepper, the freshly grated parmesan and salt and pepper to taste. Garnish with fresh sage, Italian parsley and serve warm.
Notes
- Store the leftover pasta in an airtight container for up to 4 days. To reheat you can heat in a skillet or the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t made this yet, but I’m trying to figure out what to replace the cream with. My husband is dairy free, but will use some Parmesan or goat cheese from time to time. Do you think almond milk would be an okay option or should I just use more pasta water?
I have never tried almond milk but I find sometimes in sauces it creates a strange texture. Some options – you can just add pasta water (start with a small amount and then add more as needed). That mixed with maybe some Parmesan cheese can create at least a semi-creamy sauce. You also can try to soak 1 cup of raw cashews for 8-24 hours. Drain and put in a blender or food processor with 1/2 cup of fresh water or chicken broth and blend for 2 minutes until smooth and creamy.This can be used in place of cream. Another option is 1 or 2 tablespoons of butter if you are ok using that. That can help create at least a rich flavor to the sauce. Hope you enjoy!
The perfect fall pasta!
The combination of roasted butternut squash, savory sausage, and creamy sauce in this Butternut Squash Pasta is perfect for the fall season. It’s a comforting and flavorful dish that I look forward to making as the weather cools down. Plus, the leftovers are even better the next day!
So glad you enjoyed it! It is such a nice combination.
Very good, great week night dinner. Next time I would double the amount of squash and add more sage. The sage flavor got kind of lost, even though I used 6 leaves instead of 3.
Thanks for letting me know! I am glad you liked it!
Butternut squash is my favorite thing about the fall, hands down. I especially love it roasted and paired with sage and sausage. Great recipe. Fall comfort food at it’s finest.
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I didn’t enjoy squash as a kid until I FINALLY tasted butternut squash. I love pork.
This is a way to have it without making a pig of myself—-pun intended. I like how the cheese is not melted too.
😉 haha you are funny Carol! I agree–having the freshly grated parmesan that isn’t melted is great!
I love the idea of a butternut squash sauce. I don’t really cook with butternut squash much but that needs to chance this fall. 🙂
Thanks Des! It is a really great sauce that is light but has great flavor. I hope you try it out!
Sausage + butternut squash + sage = give me two servings please!
I know, right!? 🙂
Yum! I love any type of pasta dish, but loving all the warm fall flavors in this one! Perfect for the weeknight!