This butternut squash sausage pasta is full of yummy butternut squash, savory sausage, herbs, and cheeses. It’s the perfect dinner!
I love using butternut squash during the fall and winter when squash is in season. It’s sweet, buttery, and full of vitamins too!
This butternut squash sausage pasta is the perfect fall comfort food: pasta with sausage, sage, hearty kale, earthy garlic, heavy cream, and both parmesan and asiago cheeses, it’s creamy and savory with every bite.
The bright orange from the squash and green from the kale makes it a gorgeous fall dish to start as the main course to any holiday meal.
You’re going to love serving this up to family and friends this holiday season!
Ingredients for butternut squash sausage pasta
- Butternut squash – This bright orange squash is full of vitamins, fiber, and antioxidants! It’s sweet, and fluffy, a total crowd-pleaser.
- Kale – Kale will give us a deep green color, and add more vitamins and nutrients to our dish.
- Sausage – I’ve opted to use salty and savory Italian sausage here.
- Cavatappi pasta – This corkscrew-shaped pasta is perfect for wrapping around our luscious sauce.
- Onion and garlic – Classic ingredients that will give us an earthy flavor.
- Sage – Sage is a classic fall herb that compliments the flavors of the sausage and the kale.
- Heavy cream – Heavy cream will give our sauce a creamy, velvety smooth texture.
- Cheeses – Both asiago and parmesan will provide salty and savory flavors.
- Pasta water – Yes, pasta water! Pasta water is full of starches from the cooked pasta and will help both with thinning out our sauce and sticking to our pasta to make sure every noodle is coated.
How to prepare butternut squash?
Preparing a butternut squash couldn’t be easier! Don’t let the size fool you, these big boys are easy to prep and clean, in a snap.
Most major grocery stores will have prepared butternut squash available upon request, so don’t be afraid to ask!
First, peel the butternut squash.
Next, simply cut the butternut squash lengthwise, and scoop out all of the seeds with a spoon.
Then, using a sharp chef’s knife, dice the butternut squash into cubes.
Now your squash is ready to be roasted!
Simply roast them, tossed with 2 tablespoons of olive oil, on a lined baking sheet at 400 degrees F for 20-30 minutes until tender.
You can make roasted butternut squash ahead of time, and freeze it in freezer-safe storage containers, and it’ll be ready for you when you need it!
Not a fan of kale?
No worries! Swiss chard or spinach would both be great substitutions.
Can’t find cavatappi pasta?
Feel free to use elbow macaroni or any other tube-shaped pasta.
Looking to stay lean?
Simply swap out the sausage for ground turkey or ground chicken.
Want to add some heat?
Try using spicy Italian sausage!
Storage and leftovers
Any leftover butternut squash sausage pasta can be stored in airtight containers in the refrigerator for up to 3 days.
To reheat, simply place on a microwave-safe dish covered loosely with a damp paper towel for 2-3 minutes or until heated thoroughly.
Or you can freeze it in freezer-safe containers for up to 3 months!
More pasta dishes
- Looking for something spicy? Try my Spicy Sausage Pumpkin Pasta Sauce.
- Need a super simple dinner? Try my Roasted Tomato Goat Cheese Pasta.
- Craving some veggies? Try my Ratatouille Pasta.
- Love all things pumpkin? Try my Pumpkin Cauliflower Alfredo Meatball Pasta Bake.
- 2 cups butternut squash, cut into ½ inch pieces
- 2 tablespoons olive oil
- 16 ounces cavatappi pasta
- 1 pound bulk mild italian sausage
- 1 sweet onion, minced
- 1/2 cup chopped kale
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, minced
- 1-1/2 cups reserved pasta water
- 1/3 cup heavy cream
- 1/2 cup shaved asiago cheese
- Fresh parmesan cheese, for garnish
- Preheat your oven to 400 degrees F and line a small baking sheet with parchment paper.
- Toss the butternut squash and olive oil together and season with a small pinch of salt.
- Roast for 30 minutes or until the squash is tender and golden brown. Flip it halfway through cooking.
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to the package directions. Drain it but do not discard the cooking liquid and do not rinse the pasta.
- Add the Italian sausage to a large, high-sided skillet set over medium heat.
- Cook, breaking up the meat as you stir, for 5-7 minutes or until the sausage is crumbled and browned.
- Add the onion, kale, garlic, and sage, and cook for an additional minute.
- Deglaze the pan by adding the pasta water and scraping any browned bits from the bottom of the pan with a wooden spoon.
- Add the heavy cream, asiago cheese, cooked pasta, and butternut squash.
- Toss to combine and season with salt and pepper, to taste.
- Garnish with lots of fresh parmesan and serve immediately.
- Store any leftovers in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 881Total Fat: 46gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 95mgSodium: 1027mgCarbohydrates: 78gFiber: 8gSugar: 10gProtein: 38g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.