Butternut squash and sausage pasta is cooked with garlic and olive oil, while being tossed with wilted kale and nutty parmesan cheese.
In this Post: Everything you need for 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
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
- Sausage Pesto Pasta with Caramelized Onions and Peas
- Cajun Shrimp Pasta
- Chicken Broccoli Pasta with Lemon Butter Sauce
- Sausage and Eggplant Baked Pasta
- Pesto Pasta with Salmon and Peas
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.
A quick and easy balanced dinner, my Roasted Butternut Squash and Sausage Pasta will become a new family favorite.
Your fork is waiting.
Butternut Squash and Sausage Pasta
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.
So glad you enjoyed it!
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.
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.
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.
Well that’s good to hear! Sorry it wasn’t as expected!!
I made it with hot Italian sausage. My husband and I thought it was quite good. Will definitely be making it again. Thank you.
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!
Oh I’m so glad – it’s one of my favorite dishes!!
Fantastic recipe! Thanks! It came together so nicely and easily.
So glad you enjoyed it Esther! BTW My first name is Esther – I go by my middle name Elizabeth. :)
Obviously you know I love this recipe. ;) Fall perfection!
Now if only butternut squash peeled itself right??
Peeled, diced butternut squash may or may not be my new favorite Costco item. ;)
Why have I never bought that before?!?! Genius!
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!
I want you to come over and eat some with me!
My son was just asking me to make something with butternut squash…won’t he be excited when I make him this! This looks fantastic!!
Ahh I hope he loves it! My boys did!
What a perfect Fall meal – love the kale and butternut squash in this one dish meal!
There is just nothing better this time of year is there?
Hearty, healthy, flavorful and fabulous!!! Perfect autumn entree!
Thank you so much Liz! Happy October!!
This pasta looks fantastic, Liz! I love the butternut squash and kale in here! So comforting and perfect for fall!
Thank you so much Kelly – bring on the fall flavors!!
With so much kale in the garden I’m always looking for new recipes, so thanks in advance for this!
Kale is still growing like weeds here in Michigan so I am finding it at all the farmers markets!! I am always looking for new ways to use it, especially ways like pasta which is always a hit with the boys.
GAH! I love everything about this post Liz! I am such a fan of DeLallo pastas and pasta dishes in general!Anytime I want a comforting dish I also turn to pasta, so your hubby and kids are on to something ;) Definitely going to be making this stat!
There really is nothing more comforting than pasta is there? I know my husband doesn’t think so. Thanks lady!
Ooh yummy!! This looks really good!
I hope you try it and love it!
I just fell in love with roasted butternut squash a few weeks ago. I think because my grocery store is now cutting it up and selling in these packages all ready for me. Plus all the seasonings I’ve been putting on them, paprika, garlic powder, onion salt, black pepper…I’ve been eating everyday with some chicken for lunches. So glad to see this recipe come in my email! Now I can make this next week. The family won’t eat it but I surely will! I cannot have pasta everyday so I’ll figure something out. Thank you Liz!!
Oh my gosh that’s awesome your store sells it all cut up!! What a time savor! Good for you making it all the time – it really is such a healthy, nutritious super food! I hope you love it – let me know what you think! Also if you ever need more ideas for Butternut Squash, check out my full collection of recipes: https://thelemonbowl.com/tag/butternut-squash
Love the idea of using butternut squash in this recipe! And that pasta looks so yummy!
It’s also great with white beans instead of sausage!
I have a butternut squash on my counter…and it’s begging to be used in this pasta!
Yes it is girl!!! Don’t you just love butternut squash season?