Best Sausage Butternut Squash Pasta Recipes

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE

Steps:

• Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
• Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
• Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
• Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

SMOKED SAUSAGE AND BUTTERNUT SQUASH PASTA

Steps:

• Cook pasta according to package directions; drain.
• Preheat oven to 450 degrees F. Place sausage and squash on a large baking pan. Drizzle with oil; toss to coat.
• Roast in preheated oven for 12 minutes. Toss with 3 tablespoons cubed butter and sage; return to oven for 12-14 minutes, until squash is caramelized and tender.
• Melt remaining butter in a large skillet over medium heat. Toss in pasta, sausage mixture, lemon juice, 3/4 cup of the cheese, salt, and pepper. Serve in shallow bowls topped with remaining 1/4 cup cheese.

PASTA WITH SAUSAGE & BUTTERNUT SQUASH

Steps:

• Pour 1 tablespoon of olive oil into a large skillet (12 inches), and cook over high heat for 2 minutes. Take the sausage out of the casing and add it to the hot oil. Cook for about 3 minutes until it browns. Using the back of a wooden spoon, break the sausage up into small, bite-size pieces while it is browning. Turn off the heat. Using a slotted spoon, place the sausage in a bowl; cover and set aside. Keep about 1 tablespoon of the oil and fat left in the pan, and discard the rest. Add the remaining 2 tablespoons of olive oil to the pan, and cook over medium heat for 3 minutes. Add the onion, garlic, basil and sage, and cook for 4 minutes, stirring well, until the onion and garlic start to brown. (If you like it really spicy, add the optional ¼ teaspoon of red pepper flakes.) Add the reserved sausage and cook for 2 more minutes, stirring well. Add the wine and deglaze the pan. Cook for 5 more minutes, stirring well to dislodge the brown bits at the bottom of the pan. Add the diced butternut squash and cook for 2 minutes, stirring well. Add the chicken stock, bring to a boil over high heat, and then reduce the heat and allow to simmer for 30 minutes. While the sauce is cooking, bring a large pot of water to a boil. (If you wish, add the optional 2 tablespoons of salt.) When the water reaches a rolling boil, add the pasta and cook according to the instructions on the package. When the pasta is cooked, drain it well in a colander over the sink. Pour the pasta back into the pot, add the sauce, and cook over medium heat for 3 to 5 minutes, stirring constantly. Remove the pan from the heat, add the optional Parmesan cheese and softened butter, and serve.

SAUSAGE & BUTTERNUT SQUASH PASTA

Steps:

• Fry the onion, butternut squash and sausage in a little oil for 10 minutes until cooked.
• Meanwhile, cook the linguine, drain, and toss with the herbs and seasoning.
• Add the sausage and vegetables and serve with chili oil.

CREAMY BUTTERNUT SQUASH PASTA AND SAUSAGE

Steps:

• Preheat oven to 400°
• Chop butternut squash into cubes and lay on sheet pan
• Pour tbsp avocado or olive oil and nutmeg over the squash and mix well so each butternut squash cube is coated
• Bake for 40 minutes
• While the squash is roasting, bring a pot of water to a boil and cook pasta. Save at least a ½ cup of pasta water
• Cook hot Italian sausage and drain grease
• In oven save deep pot or pan over low heat add 1 tbsp olive oil and sage of low heat
• Once the sage is fragrant add the roasted butternut squash, nutmeg, salt, pepper, and let cook a few minutes in the pan
• Slowly pour in the chicken broth and bring heat to medium. Bring to a simmer
• Lower heat and use immersion blender to blend the butternut squash, sage, chicken broth, and spices well to a thick paste. If you don't have an immersion blender pour into blender and blend until smooth
• Once mixed well keep heat on low to medium and add in ricotta cheese, mozzarella, and red pepper. Fold and mix well into butternut squash
• Slowly pour in the pasta water. We like ½ cup but if it's too thick add a bit more
• Keep stirring and add in the hot Italian sausage and pasta. Mix well until fully combined
• Level out the pasta and sprinkle the beadcrumbs and parmesan cheese on top of the pasta
• Bake for 20 minutes and serve!