Butternut Squash and Sausage Pasta
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If you love pasta recipes that are both easy and impressive, this Butternut Squash and Sausage Pasta is for you. With just a handful of ingredients, you’ll create a dish that’s colorful, flavorful, and delicious. The roasted squash and sausage combination gives it heartiness, while the basil and mozzarella keep it fresh, making it a great go-to when you want dinner on the table quickly.
I love pasta. Give me pasta salad, traditional spaghetti and meatballs, tortellini, Alfredo, and I’m a happy man. (Which you may have already guessed from the number of pasta recipes on this blog.) Today I have a new one for you that feels especially perfect for fall: Butternut Squash and Sausage Pasta.
The flavors in this dish work so well together. The roasted squash adds a touch of sweetness, the sausage brings a savory note, and the fresh basil and mozzarella tie it all together. While it feels seasonal (it’s a delicious fall recipe), this pasta is good for any time of year. Best of all, it’s simple to make and ready in under 30 minutes. You can even make it your own by tossing in extra vegetables. A handful of spinach stirred in with the basil at the end would be a great addition.
I first came across this recipe in a magazine years ago. I think it may have been the UK edition of Country Living, but I’m not completely sure. What stood out to me was how little sauce it called for. Since I tend to prefer pasta with plenty of sauce, I wasn’t sure how I’d feel about it. To my surprise, I didn’t miss the sauce at all. The other ingredients really get a chance to shine, and this turned out to be one of my favorite things about the dish.
Because this isn’t a sauce-heavy pasta, it feels a little lighter than the traditional varieties. Of course, you can always add more sauce if you like, but I don’t think it needs it. Paired with a simple green salad, this makes a cozy and satisfying dinner.
Why You’ll Enjoy This Recipe
- The flavors are cozy and balanced. The sweetness of roasted butternut squash pairs beautifully with the savory sausage, while fresh basil and mozzarella bring everything together into a dish that feels both hearty and fresh.
- It’s quick and approachable. From start to finish, this pasta comes together in under 30 minutes, making it a great choice for weeknights when you want something satisfying without spending hours in the kitchen.
- It’s lighter than a heavy sauce-based pasta. Since the ingredients create their own simple coating, you get all the richness and comfort of a pasta dinner without feeling weighed down, especially when paired with a crisp side salad.
Ingredients
Before I walk you through the recipe for this Butternut Squash and Sausage Pasta, let’s gather all the needed ingredients.
- Butternut squash – When roasted, it becomes tender and slightly sweet, adding a cozy fall flavor to the pasta.
- Olive oil – A drizzle helps the squash caramelize in the oven and brings everything together with a touch of richness.
- Penne pasta – This short, ridged pasta shape is perfect for catching bits of sausage, squash, and mozzarella in every bite.
- Italian sausage – Choose mild or spicy depending on your preference; it adds a hearty, savory element that balances the sweetness of the squash.
- Red bell pepper – Chopped and sautéed, it adds color, freshness, and a subtle sweetness.
- Garlic – Just a clove or two is enough to bring depth and warmth to the overall flavor.
- Balsamic vinegar – A splash of tangy-sweet acidity brightens the dish and ties all the flavors together.
- Fresh basil – Torn leaves add a pop of freshness and herbaceous flavor right before serving.
- Fresh mozzarella – Soft, creamy pieces melt gently into the warm pasta for a deliciously comforting finish.
- Salt and black pepper – Simple seasonings that enhance and balance all the other ingredients.
How To Make
And with all of our ingredients assembled, I think we’re ready to make this pasta! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.
- Preheat your oven to 400 degrees F.
- Toss the butternut squash with olive oil and spread it out on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring once, until golden and tender.
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- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the cooking water before draining.
- Meanwhile, remove the casings from the sausages and crumble the meat into a large skillet set over medium-high heat. Cook for about 8–10 minutes, breaking it up with a spoon, until browned and cooked through. Stir in the chopped red pepper and garlic, cooking for another two minutes.
- Add the roasted squash and balsamic vinegar to the skillet, stirring gently to combine.
- Add the drained pasta into the pan along with a splash of the reserved cooking water. Toss everything together until coated, adding more water if needed to create a light sauce. Remove from the heat, then fold in the basil and mozzarella. Season with salt and pepper to taste and serve warm.
And with that, you’re ready to dig in! This Butternut Squash and Sausage Pasta is the perfect balance of hearty and fresh. I hope you enjoy!
Frequently Asked Questions
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or broth to keep the pasta from drying out.
What can I serve with this pasta?
A simple green salad or roasted vegetables make a great side dish. Add crusty bread if you’d like to round it out into a full meal.
Does this pasta reheat well?
Yes, it reheats beautifully. Just add a splash of water, then warm it in the microwave until heated through. This helps keep the pasta from drying out and brings the dish back to life.
More Pasta Recipes You’ll Love
- Cajun Chicken Pasta
- Fall Harvest Pasta Salad
- Broccoli Pesto Pasta
- Creamy Pumpkin Tortellini
- Pumpkin Mac and Cheese
And that’s a wrap on this Butternut Squash and Sausage Pasta. It’s full of cozy fall flavors, yet simple enough to whip up on a weeknight or for a dinner with friends. The combination of roasted squash, savory sausage, fresh basil, and creamy mozzarella is fabulous. Once you make it, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Butternut Squash and Sausage Pasta
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into ½-inch cubes
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 6 Italian sausages mild or spicy, your choice
- 1 small red bell pepper finely chopped
- 2 garlic cloves minced
- 2 tablespoons balsamic vinegar
- 1 handful fresh basil leaves torn
- 1 ball 4 ounces fresh mozzarella, torn into pieces
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees F.
- Toss the butternut squash with olive oil and spread it out on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring once, until golden and tender.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the cooking water before draining.
- Meanwhile, remove the casings from the sausages and crumble the meat into a large skillet set over medium-high heat. Cook for about 8–10 minutes, breaking it up with a spoon, until browned and cooked through. Stir in the chopped red pepper and garlic, cooking for another two minutes.
- Add the roasted squash and balsamic vinegar to the skillet, stirring gently to combine.
- Add the drained pasta into the pan along with a splash of the reserved cooking water. Toss everything together until coated, adding more water if needed to create a light sauce. Remove from the heat, then fold in the basil and mozzarella. Season with salt and pepper to taste and serve warm.
Fantastic recipe. Came together quickly and was such a great dish. Very flavorful. I bought pre-cut butternut squash to save some time. Will be in my rotation for fall and winter.
Looks so good…and pretty!👍🏻