Description
A comforting, creamy pasta dish featuring roasted butternut squash and savory sausage crumbles, perfect for a cozy dinner.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 8 oz fettuccine or penne pasta
- 8 oz Italian sausage (mild or spicy), crumbled
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the butternut squash, scoop out the seeds, drizzle with olive oil, and sprinkle with salt. Place it cut-side down on a parchment-lined baking sheet.
- Roast for about 30-35 minutes until tender and slightly caramelized.
- Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet over medium heat, add olive oil and crumbled sausage. Cook until browned and crispy, about 5 minutes.
- Once the squash has cooled, scoop the flesh into a blender. Add minced garlic, chicken broth, and heavy cream; blend until smooth.
- Combine the cooked pasta and butternut squash sauce in the skillet with the sausage. Toss well to coat.
- Serve topped with grated Parmesan cheese.
Notes
For lighter versions, consider using low-fat cream or a dairy-free cream substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 490mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg