Butternut Squash Pasta with Italian Sausage
A comforting pasta coated in a silky, roasted butternut squash and garlic puree enriched with Grana Padano. Seared Italian sausage, shallots, white wine, and spicy Calabrian chili add savory depth and balance to the sweet squash base.
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🍳 Cooking Flow
Roast seasoned butternut squash cubes and foil-wrapped whole garlic at 400°F until tender. → Blend roasted squash, roasted garlic, Grana Padano, and hot pasta water into a smooth puree. → Brown bite-sized Italian sausage in a skillet, then sweat shallots in butter and deglaze with white wine. → Stir in Calabrian chili, pasta water, and the squash puree to create a cohesive sauce. → Toss in cooked pasta and chopped parsley until thoroughly coated and serve.
Cooking Steps
Brief Cooking Order
Roast seasoned butternut squash cubes and foil-wrapped whole garlic at 400°F until tender. → Blend roasted squash, roasted garlic, Grana Padano, and hot pasta water into a smooth puree. → Brown bite-sized Italian sausage in a skillet, then sweat shallots in butter and deglaze with white wine. → Stir in Calabrian chili, pasta water, and the squash puree to create a cohesive sauce. → Toss in cooked pasta and chopped parsley until thoroughly coated and serve.
Introduction
A comforting pasta coated in a silky, roasted butternut squash and garlic puree enriched with Grana Padano. Seared Italian sausage, shallots, white wine, and spicy Calabrian chili add savory depth and balance to the sweet squash base.
Step 1
Peel and cube the butternut squash, season with salt, pepper, olive oil, and fresh thyme, then roast in the oven at 400°F (200°C) for about 30 minutes until tender. Transfer roasted squash into a blender.
Step 2
Cut the top off a whole head of garlic, drizzle with olive oil, sprinkle with salt, wrap tightly in aluminum foil, and roast until soft. Squeeze the soft roasted garlic cloves directly into the blender with the squash.
Step 3
Add grated Grana Padano cheese and a ladle of reserved hot pasta water to the blender. Blend until smooth, adding more pasta water as needed to achieve a creamy puree consistency.
Step 4
Heat a drop of oil in a skillet over medium-high heat. Form Italian sausage into small bite-sized meatballs, place them into the pan, lightly press down, and sear until nicely browned on both sides.
Step 5
Add a pat of butter and finely diced shallot to the pan, sweating the shallot with the sausage until translucent.
Ingredients List
Important Notes
Do not worry if the squash puree is slightly too thick in the blender; pasta water can be added gradually in the pan to adjust consistency.
Roasting the garlic in foil keeps it moist, sweet, and easy to squeeze out without burning.
Calabrian chili balances the natural sweetness of the butternut squash, but adjust the amount according to your spice preference.
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