Spaghetti with Sausage & Butternut Squash
A simple fall pasta that pairs roasted butternut squash with browned sausage, garlic, and fresh sage, finished with a splash of reserved pasta water and grated Parmesan.
Useful takeaways from this story.
Roast diced butternut squash in olive oil at 375°F until soft and golden, about 20–25 minutes.
Toss hot cooked pasta with sausage and squash, add about 1/2 cup reserved pasta water to create a loose sauce, and serve with grated Parmesan.
# Spaghetti with Sausage & Butternut Squash
This is a straightforward, fall-forward pasta that relies on two quick cooking steps: roasting the squash and browning the sausage. The squash softens and caramelizes in the oven while the sausage builds savory flavor on the stovetop. Combine both with hot pasta and a bit of reserved pasta water to form a simple, cohesive sauce.
Why this works
Roasted winter squash brings sweetness and a soft texture that contrasts with the meaty, slightly crisped sausage. Fresh sage adds an aromatic note that complements both. Using some reserved pasta water helps the diced squash soften further and meld with the spaghetti without adding heavy cream or canned sauce.
Ingredients at a glance
- Sausage links (4), casings removed
- 4 cups diced, peeled butternut squash
- 3 cloves garlic, minced
- 4 tablespoons olive oil, divided
- Salt and pepper
- 4 large fresh sage leaves, finely chopped
- 1 pound spaghetti (or short pasta such as penne or fusilli)
- Grated Parmesan to serve
Method summary
- Preheat oven to 375°F (190°C). Toss diced squash with 2 tablespoons olive oil and spread on a baking sheet. Roast 20–25 minutes until soft and golden.
- Cook pasta in lightly salted water until al dente. Reserve one small cup of pasta water before draining.
- Serve hot with grated Parmesan.
Serving and variations
This recipe is presented as a main course. A simple mixed salad and crusty bread complete the meal. The author notes you can swap spaghetti for a short pasta like penne or fusilli. Any semi-firm winter squash can replace butternut if desired.
- Reserve pasta water: withholding a cup of the cooking liquid and adding roughly 1/2 cup into the pan helps the diced squash "melt" into the pasta and creates a silky finish without extra dairy.
- Sausage preparation: remove casings and break up the meat while browning so it distributes evenly through the pasta.
- Timing: roast the squash while you brown the sausage and cook the pasta to keep the total cook time efficient.
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