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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!

 

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.

Find it online: https://recipe.newsvks.com/butternut-squash-goat-cheese-pasta-with-sausage/