Easy Sausage and Butternut Squash Pasta

Easy Sausage and Butternut Squash Pasta is cozy, creamy, and weeknight-fast. We roast sweet squash, brown chicken sausage, and toss everything with pasta and a silky, Parmesan-kissed sauce. It tastes like fall without heavy cream.

Easy Sausage and Butternut Squash Pasta Ingredients

• 12 oz (340 g) short pasta (rigatoni or penne)
• 1 lb (450 g) butternut squash cubes (fresh or frozen, thawed)
• 12 oz (340 g) chicken Italian sausage, casings removed (or turkey)
• 1 small yellow onion, diced (about 1 cup / 150 g)
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided
• ½ tsp dried sage (or 6 fresh leaves, chopped)
• 1 cup (240 ml) low-sodium chicken broth
• ½ cup (120 ml) milk or half-and-half (or unsweetened oat milk)
• ¾ cup (60 g) freshly grated Parmesan, plus more to serve (use dairy-free parm if needed)
• 2 cups (60 g) baby spinach
• Pinch red pepper flakes (optional)
• 1 tsp lemon juice (optional, for brightness)

Swaps & Notes

Easy Sausage and Butternut Squash Pasta

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• Author: ARTICLE PINTEREST
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Creamy weeknight pasta with roasted butternut squash, chicken Italian sausage, spinach, and a silky Parmesan sauce made without heavy cream.

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Ingredients

Scale 1x2x3x

• 12 oz (340 g) short pasta (rigatoni or penne)
• 1 lb (450 g) butternut squash cubes
• 12 oz (340 g) chicken Italian sausage, casings removed
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp dried sage (or 6 fresh leaves, chopped)
• 1 cup (240 ml) low-sodium chicken broth
• 1/2 cup (120 ml) milk or half-and-half (or unsweetened oat milk)
• 3/4 cup (60 g) grated Parmesan, plus more to serve
• 2 cups (60 g) baby spinach
• Pinch red pepper flakes (optional)
• 1 tsp lemon juice (optional)

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Instructions

1. Roast the squash: Heat oven to 425°F (220°C). Toss squash with olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan. Roast 20 minutes until tender and caramelized.
2. Cook pasta: Boil in salted water until just shy of al dente. Reserve 1 cup pasta water; drain.
3. Build the sauce & toss: Brown sausage in a large skillet 4–5 minutes. Add onion, garlic, sage, remaining salt and pepper; cook 2–3 minutes. Stir in broth and milk; simmer 2 minutes. Add roasted squash, spinach, and pasta. Toss, adding pasta water until glossy. Off heat, fold in Parmesan and lemon juice. Adjust seasoning and serve.

Notes

Dairy-free: Use oat milk and dairy-free Parmesan, emulsifying with extra pasta water. Gluten-free: Use GF pasta and add pasta water gradually. No pork: Use chicken or turkey sausage; for meat-free, sauté mushrooms.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop, Roast
• Cuisine: American-Italian

Nutrition

• Serving Size: About 1 1/2 cups (270 g)
• Calories: 580
• Sugar: 7
• Sodium: 780
• Fat: 22
• Saturated Fat: 8
• Carbohydrates: 62
• Fiber: 6
• Protein: 32
• Cholesterol: 80

Keywords: Easy Sausage and Butternut Squash Pasta, creamy pasta, chicken sausage pasta, weeknight dinner, one-pot pasta, dairy-free option, gluten-free pasta, sage pasta, spinach pasta

Step-By-Step Instructions

1. Roast the squash (425°F/220°C, 20 minutes). Toss squash with olive oil, ½ tsp salt, ¼ tsp pepper. Spread on a sheet pan; roast until tender and caramelized on the edges.
2. Boil the pasta. Cook in salted water until just shy of al dente. Reserve 1 cup (240 ml) pasta water; drain.
3. Build the sauce & toss. In a large skillet over medium-high, brown sausage 4–5 minutes, breaking up. Add onion, garlic, sage, remaining salt and pepper; cook 2–3 minutes. Stir in broth and milk. Simmer 2 minutes, then add roasted squash, spinach, and pasta. Toss, adding ½–¾ cup pasta water until glossy. Off heat, fold in Parmesan and lemon juice. Adjust salt/pepper. Serve hot with more cheese.

Pro Tips & Variations

• Creamy without cream: The starch in pasta water + Parmesan makes a silky sauce—add water gradually until it coats.
• Use frozen squash: Thaw, pat dry, and roast on a hot pan so it caramelizes instead of steaming.
• Make it spicy: Add red pepper flakes with the garlic or use spicy chicken sausage.
• Veg-boost: Sub kale for spinach (sauté 2 minutes longer).
• Budget note: Skip fresh herbs and use dried sage; buy block Parmesan and grate it.
• Meal prep: Roast squash and brown sausage 2 days ahead; reheat in the skillet with broth.

Serving Suggestions

• Garlic bread or a simple arugula salad with lemon and olive oil.
• Add a side of roasted green beans or broccoli.

Storage & Reheating

• Refrigerate: 3–4 days in an airtight container.
• Freeze: Up to 2 months; sauce may separate slightly—stir in a splash of broth when reheating.
• Reheat: Skillet over medium with 2–4 tbsp water/broth, 3–5 minutes; or oven 350°F (175°C) covered 10–15 minutes; or microwave 60–90 seconds, stirring halfway.
• Food safety: Cool within 2 hours; reheat leftovers to 165°F (74°C).

Troubleshooting

• Sauce too thick? Add more hot pasta water, 1–2 tbsp at a time.
• Too thin? Simmer 1–2 minutes; more Parmesan helps it thicken.
• Squash underdone? Roast 5 minutes longer; cubes should pierce easily with a fork.

FAQs

Q1: Can I skip roasting and simmer the squash in the skillet?
A1: Yes. Dice smaller (½-inch/1.25 cm) and simmer in broth 8–10 minutes until tender, then proceed.

Q2: What sausage works best?
A2: Mild or spicy chicken Italian sausage. Turkey sausage also works; avoid pork if you don’t eat it.

Q3: How do I make this fully dairy-free?
A3: Use oat milk, dairy-free Parmesan, and olive oil only. Emulsify with extra pasta water for creaminess.

Nutrition (per serving)

Calories: ~580; Protein: ~32 g; Carbs: ~62 g; Fat: ~22 g