When butternut squash is in season, you better believe I'm cooking it any way possible - that's how Butternut Squash and Sausage Pasta was born! This recipe is comfort in a dish. Satisfying pasta, flavorful sausage, and seasonal butternut squash. They come together to create the perfect fall dinner.
Tips for successful Butternut Squash Pasta:
- Cook your pasta al dente (meaning "with a bite"). Pasta will be added into a skillet and will continue to cook a bit more. Nobody wants mushy pasta!
- A good rule of thumb is to never cook with wine you wouldn't drink. You don't need to buy an expensive bottle, but it is worth upgrading from a cooking wine (don't worry, the alcohol cooks out!).
- The pasta shape for this Butternut and Sausage Pasta is completely up to you. See what you have in your pantry before shopping!
- This dish can easily be made vegetarian (see other vegetarian dishes). I do recommend something similar to the sausage (it adds SUCH great flavor), so I would look for a vegetarian/vegan substitute rather than omitting all together.
Ingredients you'll need:
- 1 Onion
- 1 Celery Stalk
- 1 Large Carrot
- ½ Cup Extra Virgin Olive Oil
- 1 tablespoon Minced Garlic
- Salt & Pepper to taste
- 1 lb Sweet Italian Sausage
- 1 Cup White Wine
- 8 Oz Pasta of your choice
- 3 Cups Butternut Squash, cubed
- 3 Basil Leaves
- ½ Cup Heavy Cream
- ⅓ teaspoon Nutmeg
- 3 tablespoon Parmesan
Helpful Supplies and Equipment
- Food Processor - Affordable and the perfect size for meals like this one!
- Hexclad Stock Pots (10% off) - Totally worth the investment
I would love to have your honest feedback or review of this dish if you made it and or tell me what additions or changes you made to it to adjust to your palate.
Detailed Instructions for Butternut Squash Pasta:
Prepping
Step1: Chop onion, celery stalk and carrot. Mince Garlic.
Step 2: Place chopped items into food processor with olive oil, garlic and salt and pepper to taste. Purée until smooth.
Cooking Vegetables and Sausage
Step 3: Pour puréed vegetables into stock pot on medium high heat for 5-6 minutes.
Step 4: Remove casing from sausage and add sausage to stock pot. Cook down 15 minutes over medium heat. Add 1 cup white wine and reduce for 3-5 minutes.
Step 5: Place everything from pot back into the food processor and purée. Place to the side.
Prepping Pasta
Step 6: Boil water and begin cooking pasta.
Cooking Squash
Step 7: Cut butternut squash into small cubes. Sauté 3 cups worth of butternut squash for 3-4 minutes. Add salt, pepper & basil. Add meat & veggie mixture back in with squash.
Combining
Step 8: Add cooked pasta to the meat and veggie mixture adding in 4-5 tablespoon of reserved pasta water.
Reduction of Heavy Cream
Step 9: In a separate small stock pot on medium heat, add ½ cup heavy cream, ½ teaspoon salt and ⅓ teaspoon nutmeg over medium heat. Simmer for 10-15 minutes then add 2-3 tablespoon parmesan cheese to thicken.
Plating
Step 10: Pour reduced heavy cream on bottom of serving plate. Place pasta mixture on top (be sure to grab cubes of squash). Top with Truff oil*, basil and parmesan cheese if you please!
Recipe
Butternut Squash and Sausage Pasta
Ingredients
- 1 Onion
- 1 Celery Stalk
- 1 Carrot large
- ½ Cup Extra Virgin Olive Oil
- 1 tablespoon Garlic minced
- Salt & Pepper to taste
- 1 lb Sweet Italian Sausage
- 1 Cup White Wine
- 8 Oz Pasta
- 3 Cups Butternut Squash cubed
- 3 Basil Leaves
- ½ Cup Heavy Cream
- ⅓ teaspoon Nutmeg
- 3 tablespoon Parmesan
Instructions
Part 1 - Prepping
- Chop onion, celery stalk and carrot. Mince Garlic. Place chopped items into food processor with olive oil, garlic and salt and pepper to taste. Purée.
Part 2 - Cooking Vegetables and Sausage
- Pour puréed vegetables into stock pot on medium high heat for 5-6 minutes. Remove casing from sausage and add sausage to stock pot. Cook down 15 minutes over medium heat. Add 1 cup white wine and reduce for 3-5 minutes.
- Place everything from pot back into the food processor and purée. Place to the side.
Part 3 - Prepping Pasta
- Boil water and start cooking pasta.
Part 4 - Cooking Squash
- Cut butternut squash into small cubes.
- Sauté 3 cups worth of butternut squash for 3-4 minutes.
- Add salt, pepper & basil.
- Add meat & veggie mixture back in.
Part 5 - Combining
- Add cooked pasta to the meat and veggie mixture adding in 4-5 tablespoon pasta water.
Part 6 - Reduction of Heavy Cream
- In a separate small stock pot on medium heat, add ½ cup heavy cream, ½ teaspoon salt and ⅓ teaspoon nutmeg over medium heat.
- Simmer for 10-15 minutes then add 2-3 tablespoon parmesan cheese to thicken.
Part 7 - Plating
- Pour reduced heavy cream on bottom of serving plate. Place pasta mixture on top (be sure to grab cubes of squash). Top with Truff oil, basil and parmesan cheese if you please!
Nutrition
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