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This butternut squash pasta tastes like the best parts of the season in one bowl. It’s a creamy squash pasta you’ll want to come back to as the weather shifts, and you start craving hearty fall meals. The roasted squash blends into a smooth, silky sauce, the sausage adds savory balance, and the sage brings an earthy aroma that ties everything together. It’s simple enough for a weeknight dinner yet still special enough to share with friends and family.
As soon as butternut squash pops up at the market, this pasta goes straight onto my meal plan. It is one of those fall dishes I have made more times than I can count. It is both comforting and full of those rich, seasonal flavors we all crazy this time of year.
Roasted squash melts into the brown sausage, garlic and sage, creating a silky, savory sauce that feels indulgent without weighing you down. If you love cozy squash-forward dishes like my Cheesy Butternut Squash Orzo or Easy Roasted Butternut Squash Soup, this pasta will fit right into your fall recipe rotation. If you like stuffed squash recipes try my Mediterranean Stuffed Butternut Squash or this Mediterranean Stuffed Acorn Squash.
Why You’ll Love This Butternut Squash Pasta Recipe
I love how family-friendly this pasta is. The blended squash sauce is mild and velvety, and the pasta shape catches the sauce in every bite. It’s a kid-friendly pasta that works well on busy weeknights when you want something satisfying without extra effort.
- great leftovers: this dish is so easy to make and makes great leftovers. The leftovers are even better because the flavors soak deeper into the pasta overnight, giving you a make-ahead pasta sauce that reheats beautifully.
- silky squash sauce: The blended roasted squash creates a smooth, silky sauce that clings to every bite without feeling too heavy. It’s the kind of cozy meal that warms you up on a crisp fall evening.
- versatile: you can easily modify this pasta by switching the protein for ground chicken or turkey, adding veggies like carrots or adding greens like kale or spinach.
Ingredients You’ll Need
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Butternut squash: Roasting the squash helps deepen the flavor and gives the sauce a smooth finish. Part of it is blended into the sauce, while the rest is folded into the pasta for texture.
- Ground sausage: Mild sausage adds savory depth and richness. You can use spicy sausage, ground turkey, chicken sausage, or a plant-based option if you need a vegetarian pasta recipe.
- Pasta: Orecchiette works well because it cups the sauce, but any medium-shaped pasta such as shells, rotini, or short tubes will pick up the sauce easily.
- Parmesan: Freshly grated parmesan thickens the squash cream sauce and adds nutty flavor.
- Cream: A small amount of cream creates a silky squash puree. For a dairy-free option, try broth blended with dairy-free yogurt.
- Sage: Sage brings an earthy aroma and pairs well with fall flavors.
This cozy butternut squash pasta brings warmth to any fall table. If you love squash-forward meals, try my Butternut Squash Sage Risotto next.
Recipe Variations
- protein: swap the ground sausage for ground turkey or ground chicken.
- beans: make it vegetarian and leave out the meat for beans. Try chickpeas or white beans.
- squash: if you want to swap the squash try using acorn squash or delicata squash.
- cheese: cheese like feta or goat cheese would be great in this savory pasta dish.
- veggies: add in veggies like carrots, celery or bell pepper.
How to Make This Creamy Butternut Squash Sausage Pasta
- Step 1: Preheat the oven to 400°F. Toss the peeled, diced butternut squash with half of the olive oil, salt, and pepper.
- Step 2: Spread the squash on a baking sheet and roast for about 30 minutes, stirring a few times until golden and soft.
- Step 3: Cook the pasta according to the package. Reserve pasta water, drain, and cool the pasta slightly before transferring it to a large bowl.
- Step 4: Warm the remaining olive oil in a skillet. Brown the sausage, breaking it apart as it cooks. Add garlic and cook until fragrant.
- Step 5: Add the sausage mixture to the pasta.
- Step 6: Set aside a small portion of the roasted squash. Blend the remaining squash with sage, garlic, parmesan, cream, and pasta water until smooth.
- Step 7: Pour the roasted butternut squash sauce over the pasta and sausage. Toss to coat, adding more pasta water as needed.
- Step 8: Fold the reserved roasted squash into the pasta for added texture. Stir in crushed red pepper, more parmesan, and salt and pepper to taste. Garnish with fresh sage.
Tips for the Best Texture
- Roasting the squash is key. It concentrates the flavor and keeps the sauce from becoming watery. If the sauce seems thick, add warm pasta water to loosen it. If it seems thin, blend in more roasted squash or a little extra parmesan. If the sauce leans sweet, adjust with a pinch of salt or a small splash of lemon.
- Browning the sausage properly makes a big difference. Let it sit undisturbed in the pan for a minute or two so it develops color before you break it apart. That caramelization gives the sauce the savory depth it needs to balance the natural sweetness of the squash. If the pan looks dry, add a splash of olive oil to help the sausage crisp instead of steam.
- The sauce can turn overly sweet if the squash isn’t roasted long enough, so make sure it’s deeply caramelized before blending. The opposite issue can happen if too much parmesan is added at once, the sauce can tighten quickly. Start with a smaller amount and adjust. And if the pasta turns out dry, it usually means the pasta water wasn’t incorporated slowly. Ladling it in gradually helps the sauce cling without becoming thin.
Make-Ahead & Storage Tips
- The sauce reheats beautifully, making it ideal for a freezer-friendly pasta sauce. Blend the sauce, let it cool, and freeze it in an airtight container for up to three months. Reheat gently on the stovetop, adding a splash of pasta water or broth to bring back the creaminess.
- Leftover pasta keeps well in the fridge for up to four days. When reheating, add a little water to loosen the sauce since pasta naturally absorbs it overnight.
Recipe FAQs
Yes. Blend the roasted squash with broth and dairy-free yogurt instead of cream and parmesan.
Frozen squash works as long as it’s roasted until caramelized.
Orecchiette, shells, and small tube shapes pair well with thicker sauces.
Salt and a small amount of lemon help brighten the sauce.
More Squash Recipes
Vegetarian
Butternut Squash Chickpea Curry
Slow Cooker
Slow Cooker Butternut Squash Apple Soup
Vegetarian
Butternut Squash Apple Bake
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Creamy Butternut Squash Pasta with Sausage
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.
BTW, I’m not trying to spam you here, but I love your blog logo. I paint food blogger logo aprons (I’m also a food blogger), and I think your design would look adorable on the front of a chefs apron. I’m running a 15% off sale from now until October 31st in my Etsy shop if you’re interested. Please contact me if you’d like to tie one on. LOL
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!