This hearty, comforting Butternut Squash and Sausage Pasta Bake is the perfect dish for a cozy autumn or winter evening. It's a simple recipe, yet incredibly flavorful – a delicious blend of sweet butternut squash, savory Italian sausage, and creamy parmesan cheese. It's the kind of food that warms you from the inside out, perfect for sharing with friends and family. I first made this when a friend was going through a tough time; it's the kind of recipe that just makes people feel better.
The recipe itself is incredibly versatile. You can easily adjust the ingredients to suit your tastes and what you have on hand. Feel free to experiment with different herbs and spices – rosemary, thyme, and sage all work beautifully with the butternut squash and sausage. Remember to be a bit adventurous with your food – life is too short to eat only boring meals.
Required Equipments
- Large ovenproof dish
- Large saucepan
- Wooden spoon
- Sharp knife
- Baking sheet
Butternut Squash and Sausage Pasta Bake: Frequently Asked Questions
Butternut Squash and Sausage Pasta Bake
A simple, yet delicious and comforting pasta bake featuring butternut squash, Italian sausage, and a creamy parmesan cheese sauce. Perfect for a cozy weeknight meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Make sure that oven rack is in the center position.
- Peel and deseeded the butternut squash. Cut it into roughly 1-inch cubes. You know, those little cubes of sunshine.
- In a large saucepan, heat a tablespoon of olive oil over medium heat. Add the cubed butternut squash and cook for about 8-10 minutes, or until it starts to soften slightly. Don't burn it; we want a gentle browning and a nice, tender texture later.
- Add the sausage! Remove the casings from your Italian sausage and crumble it into the pan with the squash. Cook for another 5-7 minutes, breaking it up with a spoon, until it is browned all over and cooked through. Remember to drain off excess grease - this avoids a greasy, sad bake.
- Stir in the garlic and onions. Add a couple of cloves of minced garlic and a small chopped onion. Cook for another minute or two, until fragrant. Don’t overcook those onions. Let’s avoid the burning feeling.
- Time for pasta! Cook your pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Mix it up! In your large ovenproof dish, combine the cooked butternut squash, sausage, garlic, onions, and cooked pasta. Stir gently to mix everything together.
- Whisk together the sauce. In a separate bowl, whisk together the cream, parmesan cheese, and a pinch of salt and pepper. If using dried herbs such as oregano or thyme, add these too.
- Add the sauce. Pour the creamy parmesan sauce over the pasta mixture and stir until everything is well coated. If the mixture seems a little too dry, add a splash of the reserved pasta water until you reach the desired consistency.
- Bake it! Place the ovenproof dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly and the sauce is heated through. An instant win!
- Let it rest! Once it’s out of the oven, let the pasta bake rest for a few minutes before serving. This allows the flavors to settle and gives the sauce a chance to thicken up a bit. It's all about patience, my friend.
- Serve and enjoy! Serve immediately and enjoy every delicious bite. Garnish with fresh parsley or basil if desired. I like to add a sprinkle of extra parmesan cheese, too. What’s not to love?
📝 Notes
- For a vegetarian version, substitute the sausage with mushrooms or chickpeas.
- Feel free to add other vegetables, such as spinach or bell peppers.
- If you don't have heavy cream, you can use milk or half-and-half instead. However, the texture and richness will be slightly different.
- Remember to adjust seasoning to suit your preferences.
🍎 Nutrition
Calories: 550kcal
Protein: 25g
Fat: 30g
Carbohydrates: 50g
Fiber: 5g
Calcium: 200mg
