Description
Creamy butternut squash goat cheese pasta with sausage delivers comfort and elegance in one delightful dish. Hearty Italian sausage mingles with silky squash and tangy goat cheese, creating a memorable meal that satisfies your craving for warmth and flavor.
Ingredients
Scale
Vegetables and Squash:
- 1 medium butternut squash, peeled, seeded, and diced (about 4 cups or 960 milliliters)
- 1 small onion, diced
- 3 cloves garlic, minced
Meat:
- 1 pound (450 grams) Italian sausage, casings removed
Pasta and Cheese:
- 12 ounces (340 grams) pasta (penne, rigatoni, or fusilli)
- 4 ounces (115 grams) goat cheese
- Grated Parmesan cheese (optional for serving)
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- ½ cup (120 milliliters) reserved pasta water (as needed)
- Fresh sage or parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C), preparing a baking sheet for the butternut squash cubes.
- Coat the butternut squash with olive oil, thyme, salt, and pepper, ensuring each piece is evenly seasoned.
- Spread the seasoned squash cubes on the baking sheet in a single layer, allowing space between pieces for even roasting.
- Roast the squash for 25-30 minutes, rotating the pan midway to achieve uniform caramelization and tenderness.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, maintaining a slight firmness.
- Before draining the pasta, carefully reserve one cup of the starchy cooking liquid for later use.
- In a large skillet, brown the sausage over medium heat, breaking it into small, uniform crumbles and eliminating excess grease.
- Add minced garlic to the sausage, sautéing for one minute to release its aromatic qualities.
- Incorporate the roasted butternut squash and chicken broth into the sausage mixture, gently mashing some squash to create a rich, creamy texture.
- Add the cooked pasta to the skillet, tossing thoroughly and using reserved pasta water to adjust the sauce’s consistency.
- Introduce goat cheese and Parmesan, stirring until they melt and create a smooth, velvety sauce.
- Season the dish with red pepper flakes, salt, and pepper, adjusting to personal taste preferences.
- Finish by garnishing with fresh parsley or sage, adding a vibrant touch of color and herbaceous flavor.
- Serve immediately, with optional extra Parmesan sprinkled on top for added richness.
Notes
- Enhance squash caramelization by cutting cubes into uniform sizes to ensure even roasting and deeper flavor development.
- Create a gluten-free version by substituting regular pasta with zucchini noodles or chickpea pasta for dietary alternatives.
- Balance the richness of goat cheese and sausage by adding a splash of acid like lemon juice or white wine vinegar to brighten the overall dish.
- Prevent pasta from becoming dry by reserving pasta water and adding gradually to maintain a silky, creamy sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg