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Cozy Autumn Sausage Pasta Squash Recipe for Fall Dinners

Autumn Sausage Pasta Squash

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This Autumn Sausage Pasta Squash is the ultimate cozy fall dinner. Roasted butternut squash blends with spicy sausage, garlic, sage, and rigatoni for a hearty yet elegant dish. Quick, flavorful, and comforting, it’s perfect for weeknights, potlucks, or even Thanksgiving gatherings.

Ingredients

  • ½ butternut squash, peeled and diced (about 2 cups)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 8 ounces rigatoni pasta (or your favorite short pasta)
  • 8 ounces spicy Italian sausage, removed from casing
  • 1 tablespoon butter
  • ½ small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh sage (or ½ teaspoon dried)
  • ¼ cup grated Parmesan cheese
  • ¼ cup reserved pasta water
  • Optional: 2 tablespoons heavy cream for added richness

Instructions

  1. Roast the Squash: Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, pepper, paprika, and garlic powder. Roast 25–30 minutes until caramelized and tender. Set aside.
  2. Cook the Pasta: Bring salted water to a boil. Cook rigatoni until al dente. Reserve ¼ cup pasta water and drain.
  3. Cook the Sausage: In a skillet, cook sausage until browned. Remove and set aside.
  4. Sauté Aromatics: In the same skillet, melt butter. Sauté onion 5 minutes until golden. Add garlic and sage, cook 30 seconds until fragrant.
  5. Combine: Add roasted squash to skillet, mashing some pieces. Stir in sausage, pasta, and reserved pasta water. Mix in Parmesan and optional cream. Toss until creamy. Season to taste.
  6. Serve: Plate hot and top with extra Parmesan and sage. Enjoy warm.

Notes

  • Use pre-cut squash to save time.
  • Choose spicy or sweet Italian sausage depending on preference.
  • Keep pasta al dente so it doesn’t get mushy.
  • Reserve pasta water—it helps create a smooth sauce.
  • Add cheese off heat to prevent clumping.