Description
A cozy, autumn-inspired spaghetti dish featuring roasted butternut squash blended into a sage-infused cream sauce, tossed with savory sausage and golden pasta.
Ingredients
- Butternut Squash: 1 medium (about 3 cups cubed) – roasted for sweet, velvety flavor
- Olive Oil: 2 tablespoons – to roast the squash and sauté ingredients
- Salt: 1 teaspoon – enhances overall taste
- Ground Black Pepper: 1/2 teaspoon – adds warmth and balance
- Garlic: 3 cloves – aromatic and rich
- Fresh Sage Leaves: 6–8 leaves – brings herbal, earthy flavor
- Heavy Cream: 3/4 cup – makes the sauce lusciously smooth
- Chicken or Vegetable Broth: 1/2 cup – adds depth and lightness
- Parmesan Cheese: 1/2 cup grated – provides a savory kick
- Italian Sausage: 2 links (about 6 ounces), removed from casing – hearty and flavorful
- Spaghetti: 12 ounces – the pasta base that carries the sauce
- Reserved Pasta Water: 1/4 cup – helps bind and smooth the sauce
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Combine Ingredients: Toss squash cubes with olive oil, salt, and pepper, and spread on baking sheet.
- Prepare Your Cooking Vessel: Roast squash for 25–30 minutes until tender and caramelized. Boil pasta in salted water and reserve 1/4 cup water before draining.
- Assemble the Dish: Blend roasted squash with garlic, sage, cream, broth, and Parmesan until smooth.
- Cook to Perfection: In a skillet, brown sausage thoroughly. Add blended sauce and reserved pasta water. Simmer 5 minutes.
- Finishing Touches: Add cooked spaghetti and toss well in the sauce.
- Serve and Enjoy: Plate and garnish with extra Parmesan and crispy sage if desired.
Notes
- Use pre-cut squash to save time.
- Freeze extra sauce for future meals.
- For extra heat, add chili flakes to the sausage while browning.