Description
A warm and comforting pasta dish featuring savory Italian sausage, sweet butternut squash, and fresh sage, perfect for a busy weeknight.
Ingredients
Scale
- 500 g Italian sausage (casings removed)
- 450 g Butternut squash (peeled and 1.5 cm cubes)
- 340 g Pasta (gemelli, rigatoni, or penne)
- 1 medium Yellow onion (thinly sliced)
- 3 cloves Garlic (minced)
- 10 leaves Fresh sage (thinly sliced)
- Zest of 1 Lemon
- 120 ml Chicken stock or dry white wine
- 60 g Parmesan cheese (grated)
- 30 ml Olive oil
- 14 g Butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 220°C (425°F). Toss butternut squash with olive oil and a pinch of salt on a sheet. Roast for 18–22 minutes until tender.
- Bring salted water to a boil and cook the pasta until 1–2 minutes shy of al dente, about 8–10 minutes. Reserve pasta water, then drain and keep warm.
- Heat a skillet over medium-high and add olive oil. Cook sausage, breaking it up until browned, about 6–8 minutes.
- Add sliced onion to the skillet and sauté until translucent, about 4–5 minutes. Stir in minced garlic and cook for 30 seconds.
- Stir in chicken stock or wine, scraping browned bits. Add roasted squash, sage, and Parmesan, mixing to a silky sauce with reserved pasta water.
- Add drained pasta; toss to combine over low heat for 1–2 minutes. Stir in butter and lemon zest to finish. Serve immediately with additional Parmesan.
Notes
For a creamy version, stir in heavy cream at the end. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 7g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 95mg