There's something about November that makes a big bowl of pasta sound especially good. Maybe it's the shorter days, the cooler evenings, or the fact that we're finally getting a break from those Southern California heat waves.
Whatever the reason, we're officially in the mood for comfort food.
And this creamy butternut squash and sausage pasta delivers all the cozy fall flavors without requiring an entire afternoon in the kitchen.
Roasting the butternut squash brings out its natural sweetness, while browned Italian sausage, garlic, Parmesan, and fresh sage add plenty of savory flavor. Blend everything into a silky sauce, toss it with pasta, and dinner is served.
The best part? It's a great way to sneak a little extra vegetable goodness into a meal that feels completely indulgent.
What you'll need
SERVES 4–6 | PREP 15 MIN | COOK 35–40 MIN
1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
12 ounces rigatoni, penne, or your favorite pasta
1 pound mild or spicy Italian sausage, casings removed
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 small yellow onion, diced
¾ cup chicken broth
½ cup heavy cream
½ cup freshly grated Parmesan cheese, plus more for serving
1 tablespoon fresh sage, finely chopped
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Optional: Red pepper flakes, crispy sage leaves, or toasted walnuts for topping
Let's get cooking
Roast the squash. Preheat your oven to 425°F. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
Brown the sausage. While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Once browned and cooked through, transfer it to a plate, leaving a little of the flavorful drippings in the pan.
Build the flavor. Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the garlic, sage, and thyme, cooking for another minute until fragrant.
Make the sauce. Transfer the roasted squash, sautéed onion mixture, and chicken broth to a blender. Blend until smooth, adding a little more broth if needed. Return the sauce to the skillet over low heat, stir in the heavy cream and Parmesan, and season to taste.
Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water.
Bring it all together. Add the cooked sausage and drained pasta to the squash sauce. Toss until everything is coated, adding reserved pasta water a splash at a time until the sauce reaches your preferred consistency.
Finish and serve. Spoon into bowls and top with extra Parmesan, fresh sage, and a pinch of red pepper flakes if you like a little heat.
A few ways to make it your own
Want to add some greens? Stir in a few handfuls of baby spinach during the final minutes of cooking. It'll wilt right into the warm sauce.
Prefer a little kick? Use spicy Italian sausage and finish with crushed red pepper flakes.
And if you're looking for a little crunch, toasted walnuts or crispy sage leaves make a delicious finishing touch.
One more tip: If you have leftovers, add a splash of broth or milk when reheating. The pasta will absorb some of the sauce overnight, and a little extra liquid will bring that creamy texture right back.
Your new fall dinner favorite
This is one of those recipes that feels a little fancy without being complicated. The squash makes the sauce naturally creamy, the sausage brings plenty of flavor, and the sage gives everything that unmistakable fall touch.
Pair it with a simple green salad, some warm crusty bread, and maybe a glass of wine, and you've got yourself a pretty great November evening.
Comfort food season is officially here.
Enjoy!
— The Navigate Team