Butternut Squash Pasta Sauce with Sausage
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4
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Calories
840 kcal
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Course
Main Course
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Cuisine
American, International
Butternut Squash Pasta Sauce with Sausage
Description
This sauce begins by roasting cubed butternut squash and a whole garlic bulb wrapped with fresh thyme, rosemary, and sage, alongside additional herbs on a baking sheet. The roasting softens the squash and garlic, concentrating their sweetness and aromas. Once cool, the roasted squash and garlic flesh are pureed with cream, ground ginger, salt, and pepper for a smooth, subtly spiced sauce.
In parallel, Greek sausage pieces are cooked and combined with rigatoni pasta tossed in the sauce and finished with Parmesan cheese, shaved or grated. The sauce has a creamy texture with herbal complexity from the roasting herbs and a touch of warmth from the ginger. Parmesan adds depth and a salty balance, while the sausage contributes savory richness and textural contrast.
Serve warm to allow cheese to melt and flavors to meld. This dish pairs well with a sprinkle of chili flakes for heat and extra Parmesan if desired. Using half-and-half or broth instead of cream can adjust sauce richness. The recipe permits flexibility in cheese form and emphasizes the roasted herb aroma.
Ingredients
- 2 lb butternut squash cut in 1/2 inch cubes
- 1 garlic bulb
- 10 fresh thyme or one tablespoon of dried thyme, sprigs
- 10 sage or one tablespoon of dried sage, fresh leaves
- 10 rosemary or one tablespoon of dried rosemary, sprigs
- ⅓ cup heavy cream
- 1 teaspoon ground ginger
- 8 oz Greek Sausage Cut into ⅓ inch pieces
- ¼ cup Parmesan Cheese shaved or grated
- ¼ cup extra virgin olive oil
- 8 oz rigatoni pasta or your favorite pasta
- black pepper freshly ground
- salt sea salt
For serving
- Parmesan Cheese shaved or grated
- chili flakes
Instructions
- Preheat oven to 400 F.
- Cut the top part of a garlic head. Place it in the middle of an aluminum foil piece—season garlic with sea salt, and freshly ground pepper. Add a couple of thyme, rosemary and sage sprigs. Drizzle one tablespoon of olive oil on top. Fold the aluminum foil snuggly and secure it around the garlic head.
- Mix the butternut squash cubes with two tablespoons of olive oil, one teaspoon of ground nutmeg, sea salt and a generous amount of freshly ground pepper.Arrange the rest of thyme sprigs, rosemary and sage on a rimmed baking sheet. Save some sage leaves for later.Arrange the squash in one layer on top of the fresh herbs. Place the wrapped garlic head on the baking sheet to roast with the squash.Roast for 45 minutes until the squash is tender.
- Wait for the garlic head to cool down. Squeeze the soft garlic flesh out of the garlic skins.Transfer the squash and garlic flesh to a food processor. Puree until smooth. Season with sea salt and freshly ground pepper.
- About 15 minutes before the squash is ready, prepare the pasta. Boil the pasta until al dente. Towards the end of cooking, scoop out one cup of pasta water and set aside.
- Heat two tablespoons olive oil in a medium sauté pan. Add 2-3 sage leaves and a couple of thyme sprigs. After half a minute, add the sausage pieces—season with freshly ground pepper. Cook until sausage is fully cooked with crispy edges, about 5 minutes. Remove any hard herb sprigs.
- In the same skillet, mix the butternut pasta sauce with the sausage. Add the heavy cream, parmesan cheese, one teaspoon of ground ginger, and one tablespoon of honey.Your pasta should be al dente by now. Carefully bring the pasta pot close to the skillet, and with the help of a slotted spoon or tongs, grab and transfer the pasta to the sauce. It is perfectly alright for some water to transfer as well. In medium-low heat, mix gently the pasta with the sauce. Season to taste with sea salt and freshly ground pepper. If you need to thin the sauce use the reserved pasta water until it reaches your desired consistency.
- Serve the pasta warm in bowls topped with generous amounts of shaved (or grated) parmesan cheese, and chili flakes.
Notes
- Serve the dish warm to allow the Parmesan cheese to melt fully and blend with the sauce.
- For a thinner sauce, substitute heavy cream with half-and-half or broth; adjust seasoning accordingly.
- Both shaved and grated Parmesan work; shaved cheese partially melts on pasta, adding bursts of flavor.
- If using goat cheese as garnish, freeze it for 15 minutes first to make grating easier.
- Nutritional information provided is an estimate and can vary based on ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 840 kcal
% Daily Value*
| Calories | 840kcal | 42% |
| Carbohydrates | 29g | 10% |
| Protein | 31g | 62% |
| Fat | 68g | 105% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 32g | 160% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 149mg | 50% |
| Sodium | 1197mg | 50% |
| Potassium | 1273mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 24703IU | 494% |
| Vitamin C | 53mg | 59% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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