Home / Pasta Recipes / Butternut Squash and Sausage Pasta

Butternut Squash and Sausage Pasta

Liz DellaCroce Avatar

LIZ DELLA CROCE

Updated:

Jump to Recipe


Butternut squash and sausage pasta is cooked with garlic and olive oil, while being tossed with wilted kale and nutty parmesan cheese.

Top view of roasted butternut squash and sausage pasta

Pasta night is always a hit at our house, especially with my Italian husband who is all about that delicious carb life. So, whenever I want to make my boys’ taste buds dance, I whip up a pasta dish that never fails to impress.

Today, I’m excited to share with you a mouthwatering recipe that combines the rich flavors of roasted butternut squash, savory sausage, and slightly bitter kale. With winter squash overflowing at the farmers market, it’s the perfect time to give this hearty Butternut Squash and Sausage Pasta a try. Trust me, it’s a winning combination that will satisfy any pasta lover’s cravings.

Ingredients

  • Pasta: I prefer to use a smaller pasta like farfalle, orechiette, or penne for this dish as it coats well in the sauce and makes for easy bites with all the flavors.
  • Butternut squash: Slightly sweet and nutty, it roasts and caramelizes to a delicious taste and creamy texture.
  • Olive oil: Helps to evenly cook the squash, sausage, and kale.
  • Italian sausage: Sometimes I want an extra kick of heat and will grab the spicy Italian sausage, but you could make this with mild or even sweet sausage.
  • Garlic: Pungent and aromatic and a classic flavor in many cuisines, including Italian.
  • Kale: While it can be slightly bitter, cooking kale removes some of that bitterness and strengthens its somewhat earthy taste.
  • Parmigiano-Reggiano: A delicious hard cheese that is somewhat salty and nutty in flavor.
  • Parsley: An earthy, peppery, fresh herb that is the perfect finishing touch to the dish.

How to Make Roasted Butternut Squash and Sausage Pasta

Honey Chipotle Butternut Squash on sheet pan

Start your roasted butternut squash and sausage pasta by seasoning your butternut squash with some salt and pepper and drizzling with olive oil. Then toss in the oven at 400 degrees for about 25 minutes. While squash is roasting, cook your pasta according to package instructions. Reserve about a cup of the water, drain, and set aside.

Next sauté your Italian sausage in the bottom of a large pot over medium-high heat, crumbling with a wooden spoon as it browns. Stir in the grated garlic until aromatic. Use the reserved pasta water to deglaze the pan, scraping up all the yummy browned bits off the bottom of the pot.

Add the chopped kale and some more olive oil, and cook until kale is wilted and bright green.

Then add in the roasted butternut squash.

Followed by the cooked pasta, parmesan cheese, and minced parsley. Stir until fully combined and heated through. Season with additional salt and pepper to taste.

Garnish with additional parmesan cheese and fresh parsley, serve, and enjoy your Roasted Butternut Squash and Sausage Pasta!

Easy Substitutions

  • No butternut squash? No problem! Use acorn or delicata squash.
  • Switch out the kale. Instead of kale, you can use any other leafy green like spinach, swiss chard, or even cabbage.

Frequently Asked Questions

Is butternut squash a carb or a vegetable?

It’s a vegetable, but it also has more carbohydrates than green vegetables like broccoli or leafy greens.

Do you have to peel butternut squash before cooking?

No you don’t! It’s totally a preference thing. You can peel it before cooking, or leave it on.

Can you cube butternut squash ahead of time?

Yes you can! For meal prepping, you can prepare the butternut squash up to 5 days in advance. Keep in an airtight container in the fridge until you are ready to use it.

More Pasta Dishes

Eat It, Like It, Share It!

Did you try this pasta recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Liz eating sausage and butternut squash pasta.

A quick and easy balanced dinner, my Roasted Butternut Squash and Sausage Pasta will become a new family favorite.

Your fork is waiting.

Have you tried my
Butternut Squash and Sausage Pasta?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

We love hearing from you! This helps us continue to provide free, high-quality recipes.

Butternut Squash and Sausage Pasta

4.20 stars average
Liz Della Croce
Butternut squash is roasted until caramelized then tossed with sautéed Italian sausage, kale and whole wheat orecchiette pasta.
PREP: 20 minutes
COOK: 45 minutes
TOTAL: 1 hour 5 minutes
Servings8

Ingredients
 

  • 1 pound whole wheat pasta
  • 4 cups medium butternut squash (cubed)
  • ¼ cup extra virgin olive oil (divided)
  • 1 teaspoons salt (divided)
  • ½ teaspoon pepper (divided)
  • 6 links Italian sausage (sweet or spicy)
  • 3 cloves garlic (grated)
  • 4 cups kale (roughly torn)
  • ½ cup grated Parmigiano-Reggiano
  • ¼ cup minced parsley

Instructions
 

  • Preheat oven to 400 degrees and line a baking sheet with foil.
  • Place butternut squash cubes in a resealable plastic bag and coat with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss well and scatter in a single layer on prepared baking sheet.
  • Roast squash until tender and golden brown, about 25-30 minutes, tossing once halfway through.
  • While squash is roasting, prepare pasta according to package instructions reserving 1 cup of the starchy cooking liquid; set pasta and cooking liquid aside.
  • Heat a large, deep pan over medium-high heat and coat with 1 tablespoon of the olive oil.
  • Remove sausage from casings and add to pan. Use a large wooden spoon to break up the sausage and begin browning the meat.
  • Stir in grated garlic when sausage is about halfway cooked through. Continue to cook until sausage is cooked through, stirring frequently, about 7-9 minutes.
  • Add reserved starchy cooking liquid and use a wooden spoon to deglaze brown bits from bottom of the pan.
  • Stir in torn kale and remaining 2 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until kale is bright green, about 2-3 minutes.
  • Toss in roasted butternut squash, cooked pasta, Parmigiano-Reggiano and minced parsley. Check for seasoning and adjust accordingly.
  • Garnish with additional fresh minced parsley and grated Parmigiano-Reggiano if you wish.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

Rate this Recipe

Nutrition

Calories: 459kcal | Carbohydrates: 47.6g | Protein: 20.5g | Fat: 23.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 17g | Trans Fat: 0g | Cholesterol: 46mg | Sodium: 812mg | Fiber: 8.1g | Sugar: 2.6g


4.20 from 10 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


36 responses to “Butternut Squash and Sausage Pasta”

  1. Liz DellaCroce Avatar
    Liz DellaCroce

    So glad you enjoyed it!

  2. Rebecca Avatar
    Rebecca

    I’m not quite sure what was off about this recipe, but it was very “meh.” I was sorely disappointed. I used sweet sausage, and I think perhaps it was just too bland for me. I might try it again with spicy sausage.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh no! That’s a bummer… we eat and love this all the time. Have you tried adding chili flakes to your paste before eating? Also a little extra salt or toasted fennel seeds is always good.

      1. Rebecca Avatar
        Rebecca

        Yep! I ended up adding chili flakes to the sausage when I was cooking it, and I added some to the pasta after I tried it too. :(

        My husband said it tasted better as leftovers the next day.

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Well that’s good to hear! Sorry it wasn’t as expected!!

      2. Karen Avatar
        Karen

        I made it with hot Italian sausage. My husband and I thought it was quite good. Will definitely be making it again. Thank you.

  3. Kim Avatar
    Kim

    Loved this recipe! It’s perfect for fall. I used mild Italian turkey sausage and followed the rest of the recipe exactly. I will definitely be saving this recipe!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad – it’s one of my favorite dishes!!

  4. Esther Avatar
    Esther

    Fantastic recipe! Thanks! It came together so nicely and easily.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed it Esther! BTW My first name is Esther – I go by my middle name Elizabeth. :)

  5. Rachel Cooks Avatar
    Rachel Cooks

    Obviously you know I love this recipe. ;) Fall perfection!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Now if only butternut squash peeled itself right??

      1. Rachel Cooks Avatar
        Rachel Cooks

        Peeled, diced butternut squash may or may not be my new favorite Costco item. ;)

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Why have I never bought that before?!?! Genius!

  6. Nutmeg Nanny Avatar
    Nutmeg Nanny

    This pasta looks out of this world! Love the addition of butternut squash. It’s so fall and totally my type of pasta dish….yum!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I want you to come over and eat some with me!