Nothing captures the cozy flavors of fall quite like this Delicious Autumn Sausage Pasta Squash. It’s a hearty, colorful, and satisfying dish that brings together roasted squash, savory sausage, and a creamy sauce that ties everything together. The sweetness of the squash complements the richness of the sausage, while herbs and parmesan add depth and warmth. I tried this recipe using butternut squash and rigatoni pasta, and the result was pure comfort in a bowl—rich, slightly sweet, and full of fall goodness.
Why You’ll Love This Recipe
This Delicious Autumn Sausage Pasta Squash is a perfect balance of savory and sweet, making it the ultimate cozy dinner for cooler evenings. The combination of roasted squash and browned sausage gives it an irresistible depth of flavor. The creamy sauce, made with a touch of parmesan and garlic, coats the pasta beautifully and makes every bite comforting and rich. It’s an easy weeknight meal that feels gourmet but comes together quickly with simple ingredients. Plus, it’s versatile—you can use butternut, acorn, or even delicata squash depending on what’s in season.
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Delicious Autumn Sausage Pasta Squash – A Cozy Fall-Inspired Dinner
- Total Time: 45 mins
- Yield: 4 servings
- Diet: Halal
Description
Delicious Autumn Sausage Pasta Squash is a cozy, savory dish that brings together roasted butternut squash, hearty sausage, tender pasta, and a light, creamy sauce. It’s packed with fall flavors — sage, garlic, and Parmesan — making it the perfect comfort meal for chilly evenings.
Ingredients
- 12 oz pasta (penne, rigatoni, or fusilli)
- 1 lb Italian sausage (mild or spicy)
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh sage or 1 tsp dried sage
- 2 cups baby spinach (optional)
- Fresh parsley or extra Parmesan for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and caramelized.
- Meanwhile, cook pasta according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add sausage and cook, breaking it apart, until browned and cooked through. Remove from pan and set aside.
- In the same skillet, add onion and garlic. Sauté until fragrant and softened, about 3 minutes.
- Stir in roasted butternut squash, cooked sausage, and sage. Add chicken broth and heavy cream, stirring to combine.
- Simmer for 3–5 minutes until slightly thickened. Stir in Parmesan cheese until melted and creamy.
- Add cooked pasta and toss to coat. If needed, add a splash of reserved pasta water for a smoother sauce.
- Stir in spinach (if using) until wilted. Taste and adjust seasoning with salt and pepper.
- Serve warm, topped with parsley or extra Parmesan cheese.
Notes
- Use turkey or chicken sausage for a lighter version.
- Substitute the heavy cream with half-and-half for a lighter sauce.
- This dish also works great with roasted sweet potatoes instead of butternut squash.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Sautéed and Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butternut Squash: Roasted until caramelized and tender, adding natural sweetness and creaminess to the dish.
Italian Sausage: Adds rich, savory flavor—choose mild or spicy depending on your preference.
Pasta: Rigatoni, penne, or orecchiette work well for holding the creamy sauce.
Olive Oil: Used for roasting and sautéing, adding depth and richness.
Garlic: Brings warmth and aromatic depth to the sauce.
Onion: Sautéed until golden for a sweet, flavorful base.
Heavy Cream: Creates a silky, luscious sauce that binds all the ingredients together.
Parmesan Cheese: Adds saltiness and umami, enriching the sauce beautifully.
Chicken Broth: Helps thin out the sauce and enhance the overall flavor.
Sage and Thyme: Classic autumn herbs that bring warmth and fragrance.
Salt and Black Pepper: Essential for balancing all the flavors.
Spinach (optional): Adds color, nutrients, and a touch of freshness.
Crushed Red Pepper (optional): For a subtle spicy kick that balances the sweetness of the squash.
Directions
Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and thyme. Spread evenly on a baking sheet and roast for 20–25 minutes until golden and tender.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, reserving about ½ cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it apart with a spatula as it browns. Cook until golden and crisp, about 5–6 minutes. Add chopped onion and cook until softened. Stir in garlic and sage, cooking for another 30 seconds until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 3–4 minutes until slightly thickened. Add roasted squash to the pan and mash some of it lightly with a spoon to help thicken the sauce while leaving some chunks intact for texture.
Stir in the cooked pasta and toss to coat, adding reserved pasta water as needed for a silky consistency. Sprinkle with grated parmesan cheese and stir until creamy and well combined. Season with salt, pepper, and a pinch of red pepper flakes if desired.
Serve hot, garnished with extra parmesan and fresh sage leaves for a beautiful, aromatic finish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Perfect for serving 4 people as a hearty main course.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of cream or broth to loosen the sauce. This dish can also be frozen for up to 2 months—thaw overnight in the fridge and reheat before serving.
Variations and Customizations
Spicy Sausage Version: Use hot Italian sausage and extra chili flakes for bold flavor.
Pumpkin Pasta Twist: Swap the squash for pumpkin purée for an even creamier sauce.
Vegan Option: Use plant-based sausage and coconut cream instead of dairy cream.
Gluten-Free Version: Use gluten-free pasta or spiralized zucchini noodles.
Cheesy Upgrade: Stir in a handful of shredded mozzarella or fontina for extra creaminess.
Nutty Flavor: Add toasted walnuts or pine nuts on top for texture and depth.
Lemon Herb Finish: Add a squeeze of lemon juice and fresh parsley before serving for brightness.
Roasted Veggie Mix: Include roasted carrots, sweet potatoes, or Brussels sprouts for a heartier dish.
Sage Brown Butter Sauce: Replace olive oil with brown butter infused with sage for an elevated twist.
Lightened-Up Version: Substitute half the cream with milk or Greek yogurt for a lighter sauce.
FAQs
1. Can I use pre-cut or frozen squash?
Yes, pre-cut or frozen butternut squash works perfectly—just roast until tender.
2. What type of sausage works best?
Italian sausage (mild or spicy) provides the best flavor balance for this dish.
3. Can I make this without cream?
Yes, substitute with half-and-half or milk for a lighter version.
4. Can I prepare this ahead of time?
Yes, prepare the sauce and pasta separately, then combine and reheat before serving.
5. How do I keep the sauce creamy?
Add a splash of reserved pasta water to maintain a silky consistency.
6. Can I use another squash variety?
Absolutely—acorn, kabocha, or delicata squash all work well.
7. How spicy is this dish?
It’s mild, but you can adjust the spice level with red pepper flakes.
8. What pasta shape works best?
Short pasta like rigatoni or penne holds the sauce beautifully.
9. Can I add greens?
Yes, spinach, kale, or arugula are great additions for freshness.
10. Can I use cheese other than Parmesan?
Yes—Pecorino Romano or Asiago both add great flavor.
Conclusion
This Delicious Autumn Sausage Pasta Squash is the perfect fall comfort dish—creamy, savory, and full of seasonal flavors. With roasted squash, hearty sausage, and a rich parmesan cream sauce, it’s a cozy meal that feels both rustic and elegant. It’s quick enough for weeknights yet special enough for guests. Every bite is a warm reminder of why fall cooking is so comforting—flavorful, colorful, and absolutely delicious.