Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed

1 pound Italian sausage, sweet or hot (or a mix!), casings removed

1 large yellow onion, chopped

4 cloves garlic, minced

1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

1 (14.5 ounce) can diced tomatoes, undrained

1 cup chicken broth

1/2 cup heavy cream

1/4 cup grated Parmesan cheese, plus more for serving

2 tablespoons olive oil

1 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper to taste

1 pound pasta (penne, rigatoni, or farfalle work well)

Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly browned. Set aside.

Step 2: In a large skillet or Dutch oven over medium heat, add the remaining 1 tablespoon olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove the sausage and set aside, leaving the fat in the skillet.

Step 3: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for a few minutes until slightly reduced.

Step 5: Stir in the diced tomatoes with their juice, chicken broth, dried sage, dried thyme, and red pepper flakes if using. Bring the mixture to a simmer.

Step 6: Reduce heat to low, cover, and let the sauce simmer for 15-20 minutes to allow flavors to meld.

Step 7: Stir the cooked sausage and roasted butternut squash into the sauce. Gently combine, then stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.

Step 8: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.

Step 9: Before draining, reserve about 1 cup of pasta water.

Step 10: Drain the pasta in a colander.

Step 11: Add the drained pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add some reserved pasta water a little at a time until the desired consistency is reached.

Step 12: Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese.

Tips & Variations

For a vegetarian version, substitute sausage with sautéed mushrooms or plant-based sausage.

Swap the dry white wine for chicken broth if you prefer a non-alcoholic sauce.

Add a pinch of nutmeg to enhance the warmth of the butternut squash in the sauce.

Use fresh herbs instead of dried for a brighter flavor if available.

Try different pasta shapes such as fusilli or orecchiette for a fun twist.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the squash and cook the sausage sauce a day ahead. Store them separately and combine with freshly cooked pasta when ready to serve for the best texture.