Butternut Squash Sausage Pasta with Goat Cheese
Creamy butternut squash sausage pasta with tangy goat cheese, fresh sage, and warm spices. Ready in just 25 minutes for an easy weeknight dinner!
Ingredients
- 12 ounces penne pasta mini penne works great for capturing sauce
- 2 tablespoons olive oil extra virgin preferred
- 1 pound Italian sausage mild, bulk style; turkey sausage also works
- 3 tablespoons fresh sage chopped; dried sage can substitute, use 1 tbsp
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg freshly grated is best
- 1 teaspoon red pepper flakes adjust to taste for heat level
- 1 pound butternut squash peeled, seeded, cut into 1/2-inch cubes
- 1 large onion minced; yellow or white
- 4 cloves garlic minced fresh
- Salt and pepper to taste
- 1/2 cup chicken stock low-sodium preferred
- 1/2 cup Parmesan cheese freshly grated
- 2 tablespoons fresh parsley chopped; for garnish
- 1/2 cup goat cheese crumbled
Instructions
- Prepare the Pasta
- Bring a large pot of salted water to boil. Add penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Brown the Sausage
- Heat olive oil in a large skillet over medium-high heat. Add Italian sausage and break it into small pieces with a wooden spoon. Cook for 5-7 minutes until browned and cooked through.
- Add Aromatics and Spices
- Stir in chopped sage, allspice, nutmeg, and red pepper flakes. Cook for 1 minute until fragrant.
- Cook the Vegetables
- Add butternut squash cubes, minced onion, and garlic to the skillet. Season with salt and pepper. Stir everything together and cook for 2 minutes.
- Simmer
- Pour in chicken stock and bring to a gentle simmer. Reduce heat to medium-low and cover. Cook for 8-10 minutes until squash is tender but not mushy. The squash should be fork-tender but still hold its shape.
- Combine Pasta and Sauce
- Add cooked pasta to the skillet along with 1/2 cup of reserved pasta water. Toss everything together. Add grated Parmesan and stir until cheese melts and creates a creamy sauce.
- Adjust Consistency
- If the sauce seems thick, add more pasta water gradually. The starch helps bind everything together for a silky coating on the pasta.
- Finish and Serve
- Remove from heat and stir in fresh parsley. Transfer to serving bowls and top with crumbled goat cheese. Serve immediately while hot.
Notes
Pasta Options: Orecchiette, rigatoni, or farfalle work well as alternatives to penne.
Sausage Substitutes: Use hot Italian sausage for extra spice, turkey sausage for a lighter version, or remove casings if using link sausage.
Squash Prep: Pre-cubed butternut squash from the grocery store saves time. Ensure cubes are uniform (1/2-inch) for even cooking.
Cheese Alternatives: Substitute goat cheese with cream cheese or crumbled feta if preferred.
Make-Ahead: Prep butternut squash cubes up to 2 days ahead and store in the refrigerator.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet with a splash of water or stock.
Freezing: Freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
Sausage Substitutes: Use hot Italian sausage for extra spice, turkey sausage for a lighter version, or remove casings if using link sausage.
Squash Prep: Pre-cubed butternut squash from the grocery store saves time. Ensure cubes are uniform (1/2-inch) for even cooking.
Cheese Alternatives: Substitute goat cheese with cream cheese or crumbled feta if preferred.
Make-Ahead: Prep butternut squash cubes up to 2 days ahead and store in the refrigerator.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet with a splash of water or stock.
Freezing: Freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
