Description
A cozy fall one-pot dinner featuring roasted butternut squash, sweet Italian sausage, and crispy sage for a comforting meal.
Ingredients
Scale
- 400 g (14 oz) short pasta (penne or rigatoni)
- 600 g (1 lb 5 oz) butternut squash, peeled and cut into 2 cm cubes
- 450 g (1 lb) sweet Italian sausage, casings removed
- 1 medium onion (150 g / 5.3 oz), finely chopped
- 3 cloves garlic, minced
- 12–16 fresh sage leaves
- 120 ml (1/2 cup) white wine or chicken stock
- 120 ml (1/2 cup) heavy cream
- 60 g (1/2 cup) grated Parmesan cheese
- Olive oil and unsalted butter (for roasting and finishing)
- Salt and black pepper to taste
- Optional: red pepper flakes, lemon zest
Instructions
- Preheat the oven to 220°C (425°F). Toss squash with olive oil and salt, roast for 20-25 minutes.
- While the squash roasts, heat olive oil in a skillet, crumble sausage and brown for 5-7 minutes.
- Reduce heat, add butter and onion, sauté until translucent, then add garlic and deglaze with wine or stock.
- Bring a large pot of salted water to boil, cook pasta until al dente, reserving pasta water, then drain pasta.
- Add heavy cream, Parmesan, sausage, and roasted squash to the skillet, tossing with reserved pasta water until sauce is glossy.
- In a small pan, melt butter and fry sage leaves until crisp, then drain on paper towel. Serve pasta topped with fried sage and more Parmesan.
Notes
Make ahead by roasting squash and browning sausage 48 hours in advance. Store separately for better texture when reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 95 mg