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Home / Recipes / Butternut Squash Pasta with Sausage
✦ Pasta by Val Recipes ✦

Butternut Squash Pasta with Sausage

Golden squash-infused pasta with caramelized Italian sausage in a brown butter, sage, Parmesan, and cream sauce.

Jump to Recipe Shop Squash Pasta
⏱
Prep Time
15 min
🍳
Cook Time
25 min
👥
Servings
4
📊
Difficulty
Easy

Few combinations feel as warm and comforting as squash, sausage, brown butter, and sage. Pasta by Val’s handcrafted Squash Pasta gets its golden color and gentle natural sweetness from real roasted squash folded directly into the pasta dough. That subtle sweetness makes it an ideal partner for savory Italian sausage and aromatic herbs. For this recipe, the sausage is browned until caramelized and then combined with shallots, garlic, and fresh sage. Butter is cooked until golden and nutty, creating a flavorful base for a light sauce made with Parmesan, pasta water, and just enough cream to bring everything together. The sauce lightly coats the noodles rather than covering them, allowing the flavor and color of Val’s Squash Pasta to remain noticeable. A handful of baby spinach or kale can be added for freshness, while toasted walnuts provide optional crunch. The finished dish is rich and satisfying without relying on a heavy sauce. It is perfect for a cozy weeknight dinner, fall gathering, holiday meal, or Sunday supper.

Ingredients

For the Sausage

  • 1 pound mild or sweet Italian sausage
  • 1 teaspoon extra-virgin olive oil, if needed
  • ¼ teaspoon crushed red pepper flakes, optional

For the Pasta and Sauce

  • 1 package Pasta by Val Fresh or Dry Squash Pasta
  • 5 tablespoons unsalted butter, divided
  • 1 large shallot, finely minced
  • 2 cloves garlic, finely minced
  • 10 to 12 fresh sage leaves
  • ½ cup low-sodium chicken stock
  • ¼ cup heavy cream
  • ½ cup freshly grated Parmigiano-Reggiano
  • ½ cup reserved pasta cooking water, as needed
  • 2 cups baby spinach or finely chopped kale, optional
  • ¼ teaspoon freshly grated nutmeg, optional
  • Kosher salt for the pasta water
  • Freshly ground black pepper, to taste

For Garnishing

  • Additional Parmigiano-Reggiano
  • Crispy sage leaves
  • Freshly cracked black pepper
  • Toasted walnuts, optional
  • Chopped Italian parsley, optional
  • Red pepper flakes, optional
  • Extra-virgin olive oil, optional

Ingredient Notes

Pasta by Val Squash Pasta: Val’s Squash Pasta is made with real roasted squash, giving it a naturally golden appearance and gentle earthy sweetness. The pasta is made fresh in small batches and is available in both long- and short-noodle cuts.

Italian Sausage: Sweet or mild Italian sausage creates a savory contrast with the naturally sweet pasta. Hot Italian sausage may be used for a spicier dish. Remove the sausage from its casing before cooking when using links.

Brown Butter: Brown butter is regular butter cooked until the milk solids turn golden and develop a toasted, nutty aroma. It reinforces the roasted flavor of the squash and gives the sauce richness without requiring a large amount of cream.

Fresh Sage: Sage is a classic pairing for winter squash. Its earthy, slightly peppery flavor complements the pasta and sausage. Frying a few sage leaves in butter also creates an attractive, crisp garnish.

Heavy Cream: Only a small amount of cream is needed. It softens the sauce and helps the Parmesan, butter, and pasta water come together. The finished dish should remain light enough for the squash flavor to be noticeable.

Parmigiano-Reggiano: Freshly grated Parmigiano-Reggiano adds saltiness, nuttiness, and savory depth. Grate the cheese finely so it melts smoothly into the sauce.

Spinach or Kale: Greens are optional but recommended. They add color and freshness, helping balance the sausage, butter, and cheese.

Pasta Cook Times — Fresh vs Dry

This recipe works with Val’s fresh Squash Pasta or dry Squash Pasta. Times are different, so check which you have before you start:

  • Fresh Squash Pasta: 2–3 minutes in well-salted boiling water. Have sauce and toppings ready before the pasta goes in.
  • Dry Squash Pasta: 9–11 minutes, stirring occasionally. Taste a strand before draining.

Always reserve pasta water before draining. Do not rinse the pasta. Shop fresh pasta · Shop dry pasta

How to Make Butternut Squash Pasta with Sausage

  1. Prepare the Ingredients

    Remove the sausage from its casing when necessary. Finely mince the shallot and garlic. Separate the sage leaves from their stems. Leave several whole for frying and finely slice the remaining leaves.

    Grate the Parmigiano-Reggiano and measure the stock and cream. Bring a large pot of generously salted water to a gentle boil. Because fresh pasta cooks in 2–3 minutes and dry Squash Pasta needs 9–11 minutes, the sausage and sauce should be almost finished before the pasta enters the water.

  2. Brown the Sausage

    Heat a large, wide skillet over medium-high heat. Add the olive oil only when the sausage is particularly lean. Most Italian sausage will release enough fat to cook properly without additional oil.

    Add the sausage and break it into bite-size pieces with a wooden spoon. Cook for approximately 6 to 8 minutes, stirring occasionally, until thoroughly cooked and deeply browned in several places. Allow some of the sausage pieces to remain slightly larger for better texture.

    Transfer approximately one-quarter of the browned sausage to a plate for garnishing. Leave the remaining sausage and approximately one tablespoon of rendered fat in the skillet. If the skillet contains excessive grease, carefully remove some before proceeding.

  3. Cook the Shallot

    Reduce the heat to medium. Add 1 tablespoon of butter and the minced shallot to the skillet. Cook for approximately 2 to 3 minutes, stirring frequently, until the shallot becomes soft and translucent.

    Add the garlic, sliced sage, and optional crushed red pepper flakes. Cook for another 30 seconds, just until fragrant. Do not allow the garlic to brown.

  4. Deglaze the Skillet

    Pour the chicken stock into the skillet. Use a wooden spoon to scrape the caramelized sausage and shallot bits from the bottom of the pan.

    Allow the stock to simmer for approximately 2 to 3 minutes, reducing slightly and concentrating the flavor. Reduce the heat to low.

  5. Make the Brown Butter

    Place the remaining 4 tablespoons of butter in a separate light-colored saucepan or small skillet. Add the whole sage leaves. Cook over medium heat.

    The butter will melt, foam, and then begin to develop golden-brown specks at the bottom of the pan. Swirl the pan frequently so the butter cooks evenly. Once it smells nutty and the milk solids become golden brown, immediately remove the pan from the heat.

    Transfer the crispy sage leaves to a paper towel-lined plate. Pour the brown butter into the skillet containing the sausage and stock. Do not allow the butter to become dark brown or black, as burned butter will taste bitter.

  6. Add the Cream

    Stir the heavy cream into the sausage mixture. Add the optional nutmeg. Allow the sauce to simmer very gently for approximately 1 to 2 minutes.

    The sauce should remain loose at this stage. It will thicken when the Parmesan and pasta are added. Keep the skillet over low heat while cooking the pasta.

  7. Cook the Pasta

    Bring a large pot of generously salted water to a rolling boil. Add Val’s Squash Pasta and cook until al dente. Fresh pasta: approximately 2–3 minutes. Dry pasta: approximately 9–11 minutes, stirring occasionally. Taste a strand before draining. Reserve pasta water as directed in the next steps and do not rinse the pasta.

    Before draining, reserve at least ½ cup of the pasta cooking water. Drain the pasta gently. Do not rinse it.

  8. Combine the Pasta and Sauce

    Transfer the drained pasta directly to the skillet containing the sausage and brown butter sauce. Add approximately ¼ cup of reserved pasta water.

    Using tongs or a wide spoon, gently toss until the pasta is evenly coated. Add more pasta water one tablespoon at a time as needed. The sauce should be silky and glossy — not thick, heavy, or soupy.

  9. Add the Parmesan

    Remove the skillet from direct heat. Sprinkle in the grated Parmigiano-Reggiano gradually while tossing the pasta gently.

    Adding the cheese away from high heat helps it melt smoothly instead of clumping. If the sauce becomes too thick, add another splash of reserved pasta water.

  10. Add the Greens

    When using spinach, add it after the cheese and toss for approximately 30 seconds, just until wilted. When using kale, add it to the sauce approximately two minutes before combining it with the pasta so it has enough time to soften.

    Taste and adjust with salt, freshly ground black pepper, or crushed red pepper flakes. Remember that the sausage and Parmesan already contribute salt.

  11. Plate and Garnish

    Divide the pasta among four shallow bowls. Top each serving with reserved browned sausage, crispy sage leaves, freshly grated Parmigiano-Reggiano, freshly cracked black pepper, and optional toasted walnuts or chopped parsley.

    Spoon any remaining brown butter and sausage sauce over the pasta. Serve immediately.

Optional Roasted Squash Addition

The pasta already contains real roasted squash, so additional squash is not required. However, roasted cubes of butternut squash can intensify the seasonal flavor and add more texture.

How to Prepare Roasted Squash: Preheat the oven to 425°F. Peel and cut one small butternut squash into ½-inch cubes. Toss approximately 2 cups of squash with 1 tablespoon olive oil and season lightly with salt and black pepper. Arrange the cubes in a single layer on a parchment-lined baking sheet. Roast for approximately 20 to 25 minutes, turning once, until tender and caramelized at the edges. Fold half into the pasta and reserve the remainder for garnishing. Avoid adding too much squash, which can make the finished recipe overly sweet.

Optional Toasted Walnut Garnish

Walnuts add crunch and a slightly bitter, earthy quality that balances the sweet squash and rich sausage.

How to Toast Walnuts: Place ½ cup of walnuts in a dry skillet. Toast over medium-low heat for approximately 3 to 5 minutes, stirring frequently to prevent burning. Transfer to a cutting board, allow them to cool, chop roughly, and sprinkle over the plated pasta. Pecans or hazelnuts may also be used.

Val’s Tips for Perfect Squash Pasta

  • Brown the Sausage Thoroughly: Deeply browned sausage adds substantially more flavor than pale or lightly cooked sausage. Allow the pieces to remain in contact with the hot skillet before stirring.
  • Do Not Crowd the Skillet: Use a wide pan so the sausage browns instead of steaming. When doubling the recipe, brown the sausage in batches.
  • Watch the Brown Butter Carefully: Butter can move quickly from golden to burned. Use a light-colored pan so you can see the milk solids changing color, and remove it from the heat as soon as it smells toasted and nutty.
  • Use Fresh Sage: Fresh sage provides better aroma and texture than dried sage. Dried sage is considerably stronger and can give the sauce a dusty flavor when too much is used.
  • Prepare the Sauce Before Cooking the Pasta: Fresh pasta cooks in 2–3 minutes; dry pasta needs 9–11 minutes. The sausage and sauce should be ready before the noodles enter the pot.
  • Reserve Plenty of Pasta Water: The starchy water helps the butter, cream, stock, and Parmesan become a smooth sauce. Reserve more than you expect to use.
  • Finish the Sauce Away from High Heat: Parmesan can clump or become grainy when added over high heat. Remove the skillet from the burner before incorporating the cheese.
  • Do Not Over-Sauce the Pasta: Val’s Squash Pasta already contains natural flavor. The sauce should lightly coat the noodles rather than hide them.
  • Use Salt Carefully: Italian sausage and Parmesan can both be salty. Taste the finished pasta before adding additional seasoning.
  • Serve Immediately: Fresh pasta continues absorbing sauce after it is cooked. Serve the dish while the noodles remain tender and the sauce is glossy.

Why Squash Pasta and Sausage Work Together

Naturally Sweet Squash Pasta: Roasted squash gives the pasta a warm, earthy sweetness. That sweetness contrasts with the salt, fennel, pepper, and savory richness typically found in Italian sausage.

Savory Italian Sausage: Italian sausage gives the dish substance and seasoning. Its caramelized edges provide texture, while the rendered fat adds flavor to the sauce.

Nutty Brown Butter: Brown butter reinforces the roasted and slightly nutty qualities of the squash. It creates richness without masking the pasta under a heavy sauce.

Aromatic Sage: Sage adds an earthy, almost woodsy aroma traditionally associated with squash and autumn cooking. Crispy sage leaves also create a beautiful garnish.

Parmigiano-Reggiano: Parmesan adds savoriness, salt, and nuttiness while helping the sauce cling to the pasta.

Shallots and Garlic: Shallots provide gentle sweetness, while garlic gives the sauce savory depth.

Cream and Pasta Water: A small amount of cream softens the sauce, while starchy pasta water prevents it from becoming overly rich.

Fresh Greens: Spinach or kale add color and freshness, balancing the butter, cheese, and sausage.

Recipe Variations

Spicy Squash Pasta with Sausage

Use hot Italian sausage or add ½ teaspoon crushed red pepper flakes with the garlic. Finish with additional red pepper flakes or chili oil.

Squash Pasta with Chicken Sausage

Replace the pork sausage with chicken or turkey sausage. Choose an Italian-seasoned variety. Because poultry sausage is often leaner, add a small amount of olive oil while browning it.

Squash Pasta with Sausage and Kale

Add 3 cups of finely chopped Tuscan kale. Stir the kale into the skillet after adding the chicken stock and simmer until tender. This version is especially appropriate for fall and winter.

Squash Pasta with Sausage and Spinach

Fold 2 to 3 cups of baby spinach into the pasta during the final minute. Spinach is milder and requires less cooking than kale.

Squash Pasta with Sausage and Mushrooms

Brown 8 ounces of sliced cremini, shiitake, or oyster mushrooms after cooking the sausage. Return them when combining the pasta and sauce for earthy depth.

Creamy Squash Pasta with Sausage

Increase the heavy cream to ¾ cup. Simmer gently until the sauce thickens slightly before adding the pasta. Loosen with reserved pasta water as needed.

Squash Pasta with Sausage and Ricotta

Add spoonfuls of whole-milk ricotta to each finished bowl. The cool ricotta provides a creamy contrast to the warm pasta and sausage.

Squash Pasta with Sausage and Goat Cheese

Replace half of the Parmesan with soft goat cheese. Whisk the goat cheese into the sauce with hot pasta water. Its tangy flavor balances the natural sweetness of the squash.

Squash Pasta with Sausage and Burrata

Arrange the finished pasta on a large serving platter. Place a ball of burrata in the center and cut it open immediately before serving.

Squash Pasta with Pancetta

Replace the sausage with diced pancetta. Cook until crisp, remove from the skillet, and use the rendered fat to prepare the shallots and sage. Return the pancetta when tossing the pasta.

Vegetarian Squash Pasta

Omit the sausage and add a mixture of caramelized mushrooms, kale, and toasted walnuts. Use vegetable stock instead of chicken stock.

Baked Squash Pasta with Sausage

Use short Squash Pasta and cook it slightly less than usual. Toss with the sausage sauce, transfer to a baking dish, and top with ricotta, mozzarella, Parmesan, and crispy sage. Bake at 375°F for approximately 15 to 20 minutes.

What to Serve with Squash Pasta and Sausage

This pasta is rich and comforting, so pair it with crisp vegetables or a bright salad. Good choices include:

  • Arugula salad with lemon vinaigrette
  • Radicchio and pear salad
  • Shaved fennel salad
  • Roasted Brussels sprouts
  • Roasted broccolini
  • Garlic green beans
  • Grilled asparagus
  • Warm artisan bread
  • Garlic crostini
  • Marinated olives
  • Apple and walnut salad
  • Roasted carrots
  • Simple mixed greens with balsamic vinaigrette

Make-Ahead and Storage Instructions

Earlier in the Day: You can remove the sausage from its casing, mince the shallot and garlic, separate and slice the sage leaves, grate the Parmigiano-Reggiano, wash and dry the spinach or kale, toast the walnuts, roast additional squash when using, and measure the stock and cream. Store the prepared ingredients separately in the refrigerator.

Before Cooking: Remove the sausage from the refrigerator approximately 15 minutes before browning. Set out the serving bowls and garnishes.

Refrigerating Leftovers: Transfer leftover pasta to an airtight container and refrigerate promptly. Enjoy within two to three days for the best flavor and texture.

Reheating on the Stovetop: Place the pasta in a wide skillet over low heat. Add 1 to 2 tablespoons chicken stock or water, a small splash of cream, and a teaspoon of butter if desired. Cover and warm gently, tossing occasionally. Finish with fresh Parmesan and black pepper.

Reheating in the Microwave: Place the pasta in a microwave-safe bowl. Add a tablespoon of water or stock and cover loosely. Heat in short intervals, stirring between each interval, until warmed through.

What Should Not Be Prepared Ahead: Do not cook the fresh pasta in advance. Brown butter is also best prepared shortly before assembling the sauce so its aroma remains noticeable.

Frequently Asked Questions

Is this pasta made with real squash?
Yes. Val’s Squash Pasta receives its golden color and gentle natural sweetness from real roasted squash folded directly into the dough.
Is it butternut squash pasta?
Val’s product is identified as Squash Pasta. The recipe title uses “Butternut Squash Pasta with Sausage” for familiarity, but the page copy refers to the product by its official name: Pasta by Val Squash Pasta.
What kind of sauce goes best with squash pasta?
Warm, nutty, and aromatic sauces work particularly well. Brown butter and sage are classic choices. Light cream sauces, ricotta, walnuts, mushrooms, and pesto can also complement the pasta.
What type of sausage should I use?
Sweet or mild Italian pork sausage provides the most balanced flavor. Hot Italian sausage, chicken sausage, turkey sausage, or a combination of mild and spicy sausage may also be used.
Can I use sausage links?
Yes. Remove the casings before cooking, or cook the links whole and slice them before combining them with the pasta. Removing the casings creates more browned surface area and distributes the sausage throughout the dish.
Can I make the dish less rich?
Yes. Omit the heavy cream and use additional chicken stock and pasta water. Reduce the butter from 5 tablespoons to 3 tablespoons and finish with olive oil.
Can I make it creamier?
Increase the cream to ½ or ¾ cup. Keep the heat low and use reserved pasta water to prevent the sauce from becoming too thick.
How do I know when brown butter is ready?
The butter will stop foaming heavily, the milk solids will become golden brown, and the butter will smell toasted and nutty. Remove it from the heat immediately at that point.
Can I use dried sage?
Fresh sage is preferable. When fresh sage is unavailable, begin with approximately ½ teaspoon dried rubbed sage. Add it gradually because dried sage can be strong.
Can I make the recipe vegetarian?
Yes. Omit the sausage and substitute caramelized mushrooms, kale, roasted squash, or toasted walnuts. Use vegetable stock in place of chicken stock.
Should I rinse the pasta?
No. Rinsing removes the surface starch that helps the sauce cling to the noodles.
Can I use long or short pasta?
Yes. Long noodles provide an elegant presentation, while short noodles capture pieces of sausage and work especially well for family-style serving.
Can the recipe be doubled?
Yes. Brown the sausage in batches and use a large skillet or warmed serving bowl to combine the pasta and sauce. Reserve extra pasta water because a larger batch may require more liquid.

Make It with Pasta by Val Squash Pasta

Naturally Golden and Made with Real Roasted Squash

Pasta by Val’s Squash Pasta features:

  • Real roasted squash folded into the dough
  • A naturally golden appearance
  • Gentle earthy sweetness
  • No artificial coloring
  • Long- and short-noodle options
  • Small-batch preparation
  • Fresh production within 24 hours

Its warm, subtle flavor pairs beautifully with brown butter, sage, sausage, mushrooms, ricotta, walnuts, cream sauces, and pesto.

Shop Squash Pasta

A Comforting Dinner with a Handcrafted Difference

Butternut Squash Pasta with Sausage brings together sweet, savory, nutty, and herbal flavors in one beautifully balanced dish.

The roasted squash infused into the pasta provides warmth and gentle sweetness. Caramelized sausage adds savory depth. Brown butter and sage create an aromatic sauce, while Parmesan and pasta water give it a silky finish.

It is comforting enough for a quiet evening at home and impressive enough to share with guests.

Golden. Savory. Comforting. Unmistakably Val.