Creamy Butternut Squash Pasta Recipe
This Creamy Butternut Squash Pasta is a comforting fall dinner featuring perfectly cooked rigatoni tossed in a velvety homemade sauce made from roasted butternut squash and garlic. Enhanced with juicy Italian sausage, this easy-to-make dish delivers a rich, flavorful meal ideal for cozy evenings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course, Pasta
- Method: Roasting, Stovetop
- Cuisine: American
Ingredients
Sauce and Vegetables
- 4 cups diced butternut squash
- 1 large bulb garlic
- 1 tbsp olive oil
- 1 tsp olive oil
- 1/2 tsp salt
- salt and pepper to taste
Pasta and Protein
- 10-12 oz. rigatoni pasta
- 1 pound sweet Italian sausage, ground
Liquids and Garnishes
- 1 and 1/2 cups half and half
- 1 and 1/2 cups reserved pasta water
- crushed red pepper to garnish
- fresh herbs (thyme, basil, sage) to garnish
Instructions
- Prep Garlic for Roasting: Preheat your oven to 450°F. Slice the top off the garlic bulb to expose the cloves, place it on a small piece of aluminum foil, drizzle with 1 tsp olive oil and a pinch of salt, then wrap tightly in foil to keep the oil contained.
- Prepare Butternut Squash: Dice the butternut squash into bite-sized pieces. Spread them on a baking sheet, drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Toss with your hands to coat evenly. Add the foil-wrapped garlic bulb to the same baking sheet.
- Roast Vegetables: Roast the butternut squash and garlic in the preheated oven for about 25 minutes, flipping the squash halfway through. They’re done when the squash is fork tender and garlic cloves are soft.
- Make Butternut Squash Sauce: Remove the garlic cloves from the bulb. Add the roasted garlic cloves and butternut squash to a heat-safe blender. Blend until smooth, then stir in 1/2 cup half and half. Taste and season with a large pinch of salt if needed.
- Cook Pasta: Cook the rigatoni following the package instructions until al dente. Reserve 1.5 cups of the pasta cooking water before draining. Set pasta and water aside.
- Cook Italian Sausage: In a large, deep pan over medium heat, add a splash of olive oil and the ground Italian sausage. Break the sausage up with a spatula and cook for 7-10 minutes until fully cooked and browned. Remove cooked sausage and set aside on a plate.
- Deglaze Pan: Add about 2 tablespoons of reserved pasta water to the same pan to deglaze, scraping up any browned bits from the bottom with a spatula for extra flavor.
- Combine Ingredients: Return the cooked pasta to the pan along with the butternut squash sauce. Place the pan on low heat and add 1 cup half and half, about 3/4 cup reserved pasta water, and the cooked sausage. Stir everything together gently and heat through for a few minutes.
- Final Seasoning and Serve: Taste the pasta and adjust seasoning with salt and pepper as needed. Serve hot, garnished with crushed red pepper flakes and fresh herbs such as thyme, basil, or sage. Enjoy your cozy fall meal!
Notes
- The original recipe uses sweet Italian sausage, but chicken sausage can be substituted by slicing it into rounds and cooking as you would the Italian sausage.
- Don’t forget to save 1 and 1/2 cups of pasta water to help create the creamy sauce and adjust the consistency.
