Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 pound short-cut pasta (e.g., penne or rigatoni)
- 12 ounces pre-cooked chicken sausage, sliced
- 2 tablespoons olive oil, plus more for roasting
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or low-sodium chicken broth)
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and roast for 20-25 minutes until tender. While the squash roasts, cook the pasta according to package directions, ensuring you reserve 1 cup of the starchy cooking water before draining.
- Step 2: Once the squash is roasted and slightly cooled, transfer it to a blender or food processor along with 1/4 cup of the heavy cream or reserved pasta water. Blend until completely smooth and creamy to create the sauce base. Set the puree aside.
- Step 3: Heat 2 tablespoons of olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced chicken sausage and cook for 5-7 minutes until lightly browned. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn the garlic.
- Step 4: Pour the butternut squash puree and the remaining heavy cream (or chicken broth) into the skillet. Stir well, bringing the mixture to a gentle simmer. If the sauce is too thick, add reserved pasta water (1/4 cup at a time) until the desired consistency is reached. Season generously with salt and pepper.
- Step 5: Add the drained pasta and the grated Parmesan cheese to the skillet with the sauce. Toss everything together until the pasta is fully coated. Serve immediately, garnishing with extra cheese if desired.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days; note that the pasta will soak up the sauce upon chilling, so you may need a splash of liquid when reheating.
- To revive the creamy sauce when reheating, gently warm portions on the stovetop and stir in a spoonful of reserved broth or water to restore moisture and texture.
- A simple garnish of crispy fried sage leaves or toasted chopped walnuts adds welcome texture and depth to the earthy butternut squash sauce.
- Always reserve that starchy pasta water—it is the secret ingredient for smoothly adjusting the thickness of the butternut squash puree without diluting its rich flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American