Cozy Butternut Squash and Sausage Pasta
A fall-inspired pasta dish featuring roasted butternut squash purée, halal Italian sausage, and fresh sage. Creamy, savory, and subtly spiced, this meal delivers comforting flavor with minimal effort for any cozy gathering.
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: Italian-American
- Diet: Non-vegetarian
Ingredients
2 lb butternut squash (peeled, seeded, cut into 1-inch cubes)
12 oz fettuccine or pasta
4 halal Italian sausages (chicken or beef-style), coarsely chopped
8 garlic cloves, peeled
4 tbsp olive oil
1 cup vegetable broth
1 tbsp fresh sage, chopped
Salt and black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Place squash, garlic, and 2 tbsp olive oil on a baking sheet. Season with salt and pepper. Toss and spread evenly.
Roast squash and garlic for 30–40 minutes, until tender and slightly caramelized. Let cool slightly, then blend with vegetable broth in a food processor until smooth.
In a skillet, cook halal sausages over medium heat until browned and cooked through. Remove meat from pan with a slotted spoon, then discard excess fat from skillet.
Cook pasta according to package instructions. Drain and toss with 1 tbsp olive oil to prevent sticking.
Return browned sausage to skillet, add squash purée and 2 tbsp olive oil. Simmer 5–7 minutes until sauce thickens.
Combine pasta and sauce in skillet. Stir to coat evenly. Garnish with chopped sage and serve.
Notes
For a vegetarian version, substitute sausages with sautéed mushrooms or halal meat-free alternatives.
Adjust spice levels by adding red pepper flakes or nutmeg.
Sauce keeps 3–4 days in the fridge; reheat with added broth for consistency.