Butternut Squash Goat Cheese Pasta with Sausage

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Short Description

This Butternut Squash Goat Cheese Pasta with Sausage is a creamy, savory, and slightly sweet dish that brings together roasted butternut squash, tangy goat cheese, and flavorful sausage. The velvety butternut squash sauce coats every bite of pasta, making it a comforting and satisfying meal perfect for any time of the year.

Why You’ll Love This Recipe

  • Rich, creamy, and full of bold flavors
  • A perfect balance of sweet, savory, and tangy
  • Easy to make in under 40 minutes
  • Great for meal prep and leftovers
  • Customizable with different sausage or pasta types

Ingredients

this recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Butternut squash, peeled and cubed
  • Olive oil
  • Italian sausage (mild or spicy)
  • Garlic, minced
  • Onion, diced
  • Chicken broth or vegetable broth
  • Goat cheese
  • Heavy cream (optional, for extra creaminess)
  • Pasta (penne, rigatoni, or fettuccine)
  • Salt and black pepper
  • Red pepper flakes (optional, for heat)
  • Fresh sage or parsley (for garnish)
  • Parmesan cheese (optional, for topping)

Directions

  1. Roast the Butternut Squash – Toss the cubed squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until tender.
  2. Cook the Pasta – Boil salted water and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
  3. Cook the Sausage – In a large skillet, cook the sausage over medium heat until browned. Remove and set aside.
  4. Sauté Garlic and Onion – In the same skillet, add more olive oil and sauté onion and garlic until softened.
  5. Blend the Sauce – In a blender, combine the roasted butternut squash, sautéed garlic and onion, broth, and goat cheese. Blend until smooth.
  6. Combine Everything – Pour the sauce back into the skillet, add the cooked sausage, and toss in the pasta. If needed, add reserved pasta water to loosen the sauce.
  7. Season and Serve – Stir in red pepper flakes, top with fresh sage or parsley, and serve with Parmesan cheese.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Variations

  • Vegetarian Version: Skip the sausage and add sautéed mushrooms or spinach.
  • Dairy-Free Option: Use dairy-free goat cheese and coconut cream instead of heavy cream.
  • Gluten-Free: Use gluten-free pasta.
  • Extra Protein: Add grilled chicken or shrimp.
  • Nutty Twist: Sprinkle toasted walnuts or pecans for crunch.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a skillet over low heat with a splash of broth or cream to maintain the creamy texture.
  • Freezing: Freeze the sauce separately for up to 2 months. Thaw in the fridge before reheating.

FAQs

Can I use pre-cut butternut squash?

Yes! It saves time and works just as well.

What’s the best pasta for this recipe?

Short pasta like penne, rigatoni, or fusilli holds the sauce well, but fettuccine also works.

Can I use another cheese instead of goat cheese?

Yes! Try cream cheese, ricotta, or feta for a different flavor.

Is this dish spicy?

It’s mildly spicy if you use red pepper flakes, but you can adjust to taste.

Can I make this ahead of time?

Yes! Make the sauce in advance and store it in the fridge for up to 3 days.

How do I thin out the sauce?

Use reserved pasta water, broth, or a splash of cream if the sauce is too thick.

Can I roast the squash in an air fryer?

Yes! Roast at 375°F (190°C) for about 15 minutes, shaking halfway through.

What type of sausage works best?

Mild or spicy Italian sausage complements the dish well, but you can use chicken or turkey sausage too.

Can I add more veggies?

Absolutely! Spinach, kale, or roasted red peppers would be great additions.

How do I make it extra creamy?

Add a splash of heavy cream or blend in more goat cheese for extra richness.

Conclusion

This Butternut Squash Goat Cheese Pasta with Sausage is the perfect combination of creamy, savory, and comforting flavors. Whether you’re looking for an easy weeknight meal or a dish to impress guests, this pasta is a guaranteed winner. Try it today and enjoy a restaurant-quality meal at home!

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Butternut Squash Goat Cheese Pasta with Sausage

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This butternut squash pasta is rich, creamy, and packed with cozy flavors. Roasted butternut squash blends into a luscious sauce, balanced by tangy goat cheese and savory sausage. It’s the perfect dish for fall or whenever you’re craving something hearty and satisfying!

 

  • Author: [email protected]
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting & Sautéing
  • Cuisine: Italian-Inspired
  • Diet: Vegetarian

Ingredients

Scale

For the Roasted Butternut Squash:

2 cups butternut squash, peeled and cubed

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried thyme (or sage)

For the Pasta & Sauce:

8 oz pasta (penne, rigatoni, or fettuccine)

1 tablespoon olive oil

½ lb Italian sausage (mild or spicy), casing removed

3 cloves garlic, minced

½ teaspoon red pepper flakes (optional, for spice)

½ cup chicken broth (or pasta water)

4 oz goat cheese, crumbled

¼ cup Parmesan cheese, grated (optional)

2 tablespoons butter

¼ cup heavy cream (optional, for extra creaminess)

¼ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2 tablespoons chopped fresh parsley (for garnish)

Instructions

Roast the Butternut Squash

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, pepper, garlic powder, and thyme.
  3. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until soft and caramelized.

2. Cook the Pasta

  1. Bring a large pot of salted water to a boil and cook pasta until al dente.
  2. Reserve ½ cup pasta water, then drain.

3. Cook the Sausage & Sauce

  1. In a large skillet, heat olive oil over medium heat.
  2. Add sausage, breaking it up with a spatula, and cook until browned (about 5 minutes).
  3. Stir in garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
  4. Pour in chicken broth and let simmer for 2 minutes, scraping up any browned bits.
  5. Stir in the roasted butternut squash and use a spoon to mash some pieces, leaving some chunks for texture.

4. Combine Everything

  1. Reduce heat to low and stir in goat cheese, butter, and Parmesan until creamy.
  2. Add pasta and a splash of reserved pasta water, tossing to coat.
  3. Stir in heavy cream if using, season with salt & pepper, and cook for 1 more minute.

5. Serve & Garnish

  1. Plate the pasta and sprinkle with fresh parsley.
  2. Optional: Top with extra goat cheese crumbles or Parmesan.
  3. Serve warm and enjoy!

Notes

  • For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach.
  • Make it dairy-free by using a vegan goat cheese alternative or omitting Parmesan and cream.
  • Use sweet or spicy sausage depending on your preference!
  • Pair with a glass of white wine (like Chardonnay) and garlic bread.

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