Sausage And Butternut Squash Pasta Recipe

What better dish to make for a crowd than a big bowl of pasta? If you are looking for a hearty pasta with a wonderful white wine sauce, then we have just the recipe for you. This tasty dish is packed with flavors thanks to its white wine sauce. It also features cubed butternut squash, which is the perfect addition to any pasta. Add some fusilli noodles and a little bit of Parmesan cheese, and you have one of the best pasta dishes out there. We should also mention that the pasta boasts bite-sized chunks of sausage, adding another tasty and filling element.

Recipe developer Catherine Brookes of Blue Sky Eating came up with this wonderful sausage and butternut squash recipe, and there's a lot to love about it! "The combination of the slightly sweet butternut squash with the savory, flavor-packed sausages is really delicious. And the creamy sauce brings everything together perfectly," Brookes raves. Once you try the pasta, you will know what she is talking about! 

Gather the ingredients for sausage and butternut squash pasta

Once you are ready to start, you will need to take a trip to the grocery store and gather all of the necessary ingredients. Start with some olive oil and butternut squash. If the store has pre-cubed squash, you could always purchase that to save yourself a little bit of time. In addition, you will need some fusilli pasta. Then, head to the produce section and get a red onion and a few cloves of garlic.

Pick up a few pork sausages and a then some ingredients for the sauce, including white wine, heavy cream, and vegetable stock. In addition, you will also need Parmesan cheese, and salt and pepper to taste. Finally, you can optionally grab some fresh parsley for garnish.

Preheat the oven and cook the squash

Since you will need to use an oven for this recipe, preheat it to 400 F. This way, it has time to get nice and hot while you do the rest of the prep work. You should have diced the butternut squash ahead of time or maybe you opted to purchase it pre-diced. Either way, grab a baking sheet and spread out the butternut squash. Drizzle about 1 tablespoon of olive oil on the top and then season to taste. Toss the squash to coat and then pop them in the oven for 30 minutes, cooking until tender. "Yes you could use an air fryer if preferred," Brookes says when asked about alternative methods. 

Boil the pasta and heat the oil

While the squash is cooking, you can move onto the other parts of the recipe. We love to multitask as it gets things moving a lot quicker! Grab a pot and fill it water. Then, cook the fusilli pasta according to the instructions on the back of the package. Since each brand varies, it's best to check for the specific instructions for that brand. While the pasta cooks, grab a deep frying pan and add in the olive oil. Crank up the heat to warm the olive oil. 

Fry the onion, garlic, and sausage

Once the olive oil gets warm, add the onion. As a reminder, you should have chopped and prepped it ahead of time. Be sure to keep the heat on medium-high. Continue cooking the oven for about five minutes, until it begins to soften. Then, add the garlic and fry it together with the onion for another minute. Be sure that you stir the mixture frequently so nothing sticks to the bottom and burns. Next, add the sausage, and use a wooden spoon or a spatula to break it apart into chunks.

Add the wet ingredients

Once the sausage cooks through and begins to brown, add the white wine. Brookes says that she uses a sauvignon blanc, though any dry white wine will do the trick. Give the mixture a few good stirs and let it cook off for about two to three minutes.

Next, add the cream, followed by the vegetable stock. At this time, you can also add the Parmesan cheese and a little bit of salt and pepper to taste. Stir everything and let the sauce cook for about five minutes — it should start to thicken.

Assemble the pasta dish

Once the butternut squash finishes cooking, add it to the sausage mixture. Then, toss in the cooked pasta. Give everything one more good stir and cook for another minute. Once you remove the pasta from the pan, you can top with Parmesan cheese and chopped parsley. "It would be great with a fresh green salad or some garlic bread," Brookes shares. We think it would pair great with a glass of wine as well! Anything left? "Leftovers should keep up to 2 days in the fridge," Brookes shares. If you love rich, filling, decadent pasta dishes, then this one will be a winner for sure!

Sausage And Butternut Squash Pasta Recipe
4.9 from 47 ratings
This sausage and butternut squash pasta is flavorful, hearty, and bursting with color.
Prep Time
Cook Time
pasta in dish
Total time: 40 minutes
  • 1 butternut squash, peeled and chopped
  • 2 tablespoons olive oil, divided
  • salt, to taste
  • pepper, to taste
  • 9 ounces fusilli pasta
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 6 pork sausages
  • ½ cup white wine
  • ½ cup heavy cream
  • ½ cup vegetable stock
  • ¼ cup Parmesan cheese, grated
Optional Ingredients
  • fresh chopped parsley
  1. Preheat the oven to 400 F.
  2. Add the diced butternut squash to a baking sheet, drizzle with about 1 tablespoon of olive oil and season with salt and pepper to taste. Toss to coat. Bake for 30 minutes or until tender and just starting to brown.
  3. While the squash is cooking, boil and drain the pasta per the packet instructions.
  4. Heat the remaining olive oil in a large, deep frying pan.
  5. Fry the onion over a medium heat until softened, about 5 minutes. Then add the garlic and fry for another minute, stirring constantly.
  6. Add the sausages and use the wooden spoon or spatula to break them down into chunks as they cook.
  7. Once the sausages is cooked through and starts to brown, add the white wine and stir. Let it cook off for 2 to 3 minutes.
  8. Add the cream, vegetable stock, Parmesan cheese, and some salt and pepper to taste. Stir.
  9. Let the sauce cook for about 5 minutes until slightly thickened.
  10. Once the butternut squash has finished cooking, add it and the pasta to the sauce. Give everything a good stir and cook for about another minute.
  11. Serve with optional extra Parmesan cheese and fresh chopped parsley.
Calories per Serving 641
Total Fat 30.6 g
Saturated Fat 12.4 g
Trans Fat 0.0 g
Cholesterol 73.3 mg
Total Carbohydrates 68.6 g
Dietary Fiber 5.4 g
Total Sugars 7.4 g
Sodium 845.8 mg
Protein 19.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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