Description
A cozy Italian-inspired dish featuring creamy pasta and sausage nestled in roasted squash for an easy fall dinner.
Ingredients
Scale
- 1 medium butternut squash, halved and seeded
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 12 ounces pasta (like rigatoni or penne)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Place squash halves cut-side down on a baking sheet and roast for 40-45 minutes until tender. Scoop out flesh and mash slightly.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
- Add onion and garlic; cook until softened. Stir in sage, thyme, and red pepper flakes.
- Pour in chicken broth and simmer for 5 minutes. Add heavy cream and Parmesan; stir until cheese melts.
- Fold in roasted squash and cooked pasta. Season with salt and pepper.
- Serve garnished with parsley.
Notes
For a vegetarian version, substitute sausage with mushrooms. Leftover squash can be used in soups or purees.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 8g
- Fat: 35g
- Carbohydrates: 60g
- Protein: 25g