Butternut Squash Sausage Pasta
Are you looking for a new fall favorite? Let me tell you about a dish that feels like a warm hug in a bowl. It’s my go-to when the leaves start to change color.
This Butternut Squash Sausage Pasta is full of yummy flavors that will make your whole family happy. It’s creamy, a little spicy, and just so good. I promise, making this easy and cozy meal will be the best part of your day!
Why You’ll Love This Butternut Squash Sausage Pasta
This dish is the whole package—it’s cozy, packed with flavor, and so simple!
- So Creamy: The squash and creme fraiche make a dreamy, smooth sauce.
- A Little Spicy Kick: Spicy sausage gives it just the right amount of heat.
- Full of Veggies: You get your greens and squash all in one delicious meal.
- Ready in a Jiffy: It comes together fast for a perfect weeknight dinner.
- One-Pan Wonder: Most of the cooking happens in one pan for easy cleanup!
If you’re a big fan of butternut squash like I am, you’ll want to try my Butternut Squash Mac and Cheese or my Roasted Butternut Squash Salad!
Ingredients You’ll Need
Here are the simple things you’ll need to make this tasty pasta. For the exact amounts, take a peek at the recipe card below!
- Olive oil: You’ll use this to get everything nice and sizzling in the pan.
- Butternut squash: You’ll want it peeled and cut into sweet little half-inch cubes.
- Red onion: This gives the dish a little bit of a sweet and savory flavor.
- Spicy Italian sausage: Make sure to take the casings off before you start cooking.
- Garlic: I love garlic! You’ll mince up a few cloves for big flavor.
- Swiss chard: Just chop it up, but remember to take off the thick stems first.
- Red chili flakes: These will add a little bit of fun heat to your pasta.
- Pasta: I love using rigatoni for this, but penne or ziti work great too.
- Creme fraiche: This makes the sauce extra rich and creamy, without any fuss.
- Parmesan cheese: You’ll need some for the sauce and a little extra for sprinkling.
How to Make Butternut Squash Sausage Pasta
Let’s get cooking! This recipe is super easy to follow, and you’ll have a warm, yummy dinner on the table in no time.
Step 1: Cook Your Pasta
First things first, get your pasta cooking! In a large pot of salty, boiling water, cook 1 pound of rigatoni until it’s al dente. Don’t forget to save about 1 cup of the pasta water before you drain it.
Step 2: Sauté the Veggies
While the pasta cooks, heat 2 tablespoons olive oil in a large saute pan over medium heat. Add 3 cups diced butternut squash and 1 chopped red onion. Cook for about 8-10 minutes, until they get soft and sweet.
Step 3: Brown the Sausage
Now, push the veggies to one side of the pan. Add 1 pound Italian sausage to the other side. Use a spoon to break it up and cook it until it’s browned. This should take about 5-7 minutes.
Step 4: Add the Flavor
Time to add more goodness! Stir in 4 minced garlic cloves, 1 bunch of chopped Swiss chard, and ½ teaspoon red chili flakes. Cook for another 2 minutes until the chard wilts and everything smells amazing.
Step 5: Make it Creamy
Pour in that pasta water you saved. Stir everything together, scraping up any tasty bits from the bottom. Then, stir in ½ cup creme fraiche and ½ cup Parmesan cheese until you have a beautiful, creamy sauce.
Step 6: Mix and Serve
Finally, add your cooked pasta to the pan. Toss everything together so the pasta gets coated in that yummy sauce. Serve it up hot with extra parmesan on top. ENJOY!!!
Tips for the Best Butternut Squash Pasta
Want to make this dish a home run every single time? Here are my little secrets.
- Don’t Forget Pasta Water: That starchy water is liquid gold! It makes the sauce stick to the pasta.
- Dice it Small: Cut your butternut squash into small, even cubes so they cook quickly and evenly.
- Use Fresh Parmesan: Grating your own cheese from a block makes a HUGE difference in flavor.
- Toast Your Spices: Add the red chili flakes with the garlic to wake them up a bit.
- Taste as You Go: Always taste the sauce before serving and add more salt if you think it needs it.
Variations and Substitutions
Feel like mixing things up? It’s your kitchen, so have fun with it! Here are some ideas.
- Try Different Sausages: Not into spicy? Use sweet or mild Italian sausage instead.
- Swap the Greens: If you don’t have Swiss chard, spinach, or kale work just as well.
- Make it Vegetarian: You can leave out the sausage or use mushrooms for a meaty feel.
- Change the Cream: Heavy cream or even a splash of milk can work if you don’t have creme fraiche.
- Add Some Herbs: A little fresh sage or thyme would taste amazing with the squash.
Make-Ahead and Storage Tips
This pasta is a real friend when it comes to leftovers! You can store it in an airtight container in the fridge for up to 3 days.
When you’re ready to eat it again, just warm it up in a pan over low heat. You might need to add a splash of water or milk to loosen up the sauce and make it creamy again.
I don’t recommend freezing this dish, as the creamy sauce can get a little funny when it thaws out.
Recipe FAQs
Can I use frozen butternut squash?
Yes, you can! Just make sure it’s thawed and patted dry before you put it in the pan.
What if I can’t find creme fraiche?
No problem! You can use sour cream or heavy cream mixed with a little bit of lemon juice.
What kind of pasta is best?
I love rigatoni because it holds the sauce well, but any short pasta like penne or ziti works great.
Can I make this gluten-free?
You bet! Just use your favorite gluten-free pasta and follow the directions on the package for cooking.
How do I know when the squash is done?
It should be soft enough that you can easily poke a fork through it without any trouble.
Can I add other vegetables?
Of course! Mushrooms, bell peppers, or even broccoli would be a yummy addition to this dish.
How do I store leftovers?
Just pop them in a container with a tight lid and keep them in the fridge for up to 3 days.
Can I use a different type of cheese?
Pecorino Romano would be a great substitute for Parmesan if you want a saltier, sharper flavor.
What should I serve with this pasta?
A simple green salad and some crusty garlic bread would make this a perfect, complete meal.
Butternut Squash Sausage Pasta
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 medium butternut squash about 3 cups, peeled and diced into ½-inch cubes
- 1 medium red onion diced
- 1 pound spicy Italian sausage casings removed
- 4 cloves garlic minced
- 1 bunch Swiss chard thick stems removed and chopped
- ½ teaspoon red chili flakes
- ½ cup creme fraiche
- ½ cup grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook rigatoni in a large pot of salted, boiling water until al dente. Before draining, reserve 1 cup of the pasta water.
- Sauté the vegetables: In a large saute pan, heat olive oil over medium heat. Add butternut squash cubes and diced onion, and cook for 8-10 minutes until soft.
- Brown the sausage: Push the veggies aside and add sausage to the pan. Cook for 5-7 minutes, breaking it up with a spoon until it's nicely browned.
- Add the aromatics: Stir in minced garlic cloves, chopped Swiss chard, and red chili flakes. Cook for 2 more minutes until the chard has wilted.
- Make the sauce: Pour in the reserved pasta water. Stir in creme fraiche and Parmesan cheese until the sauce is smooth and creamy.
- Combine and serve: Add the drained pasta to the pan and toss everything together to coat. Serve immediately with extra Parmesan cheese on top.
Notes
- Saving the pasta water is key! It helps the sauce become silky and cling to the pasta.
- Feel free to swap the spicy sausage for a mild or sweet version if you prefer less heat.
- Kale or spinach can be used instead of Swiss chard; just add it at the same time.
- For the best flavor, use a block of Parmesan cheese and grate it yourself. It really melts better!
- Taste the sauce before adding the pasta and adjust the salt and pepper to your liking.
