This Butternut Squash Goat Cheese Pasta with Sausage is a cozy, flavorful dish that combines creamy roasted butternut squash, tangy goat cheese, and savory sausage for the ultimate comfort meal. Perfect for fall or winter, this pasta dish offers a delicious balance of sweet, savory, and creamy flavors with plenty of texture from the sausage and pasta.
Why You’ll Love This Recipe
- Creamy, savory, and packed with seasonal flavors
- Perfect for cozy weeknight dinners or entertaining
- Balanced with sweet squash, tangy goat cheese, and hearty sausage
- Customizable with your favorite pasta and add-ins
- A comforting yet elegant meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 oz pasta (penne, rigatoni, or your favorite short pasta)
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 lb Italian sausage (mild or spicy), casing removed
- 4 garlic cloves, minced
- ½ cup chicken broth (or vegetable broth)
- 4 oz goat cheese, crumbled
- ¼ cup grated Parmesan cheese (optional, for extra richness)
- ¼ teaspoon red pepper flakes (optional, for heat)
- Fresh parsley or sage, chopped (for garnish)
Directions
- Roast the squash:
- Preheat oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, pepper, and thyme. Spread them on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
- Cook the pasta:
- While the squash is roasting, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Cook the sausage:
- In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small crumbles. Remove any excess grease.
- Sauté garlic:
- Add minced garlic to the pan and cook for 1 minute, until fragrant.
- Combine ingredients:
- Add roasted butternut squash and chicken broth to the sausage mixture. Stir to combine, mashing some of the squash for extra creaminess.
- Add cooked pasta and toss until well combined, adding reserved pasta water as needed to loosen the sauce.
- Add cheese:
- Stir in goat cheese and Parmesan (if using) until melted and creamy. Season with red pepper flakes, salt, and pepper to taste.
- Serve:
- Garnish with fresh parsley or sage. Serve hot with extra Parmesan on top if desired.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Vegetarian Option: Skip the sausage and add sautéed mushrooms or spinach instead.
- Spicy Twist: Use hot Italian sausage and extra red pepper flakes for added heat.
- Nutty Crunch: Top with toasted walnuts or pecans for added texture.
- Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm on the stove over low heat with a splash of broth or water, or microwave in short intervals until heated through.
- Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use pre-cut butternut squash?
Yes, pre-cut squash saves time and works perfectly for this recipe.
What pasta shape works best?
Short pasta like penne, rigatoni, or fusilli holds the sauce well and complements the sausage and squash.
Can I substitute goat cheese?
Yes, ricotta or cream cheese can be used for a milder flavor, though goat cheese adds a unique tanginess.
How do I keep the pasta from drying out?
Add reserved pasta water or extra broth while mixing to keep the sauce creamy and smooth.
Is this dish spicy?
It’s mildly spiced as written, but you can adjust the heat by adding more red pepper flakes or using spicy sausage.
Can I roast the squash ahead of time?
Yes, you can roast the squash up to 2 days in advance and store it in the refrigerator until ready to use.
Can I use another type of squash?
Yes, acorn squash or pumpkin can be substituted for a similar texture and flavor.
What pairs well with this pasta dish?
A simple green salad, garlic bread, or roasted vegetables make perfect sides.
How can I make this recipe healthier?
Use turkey sausage, whole wheat pasta, and reduce the amount of cheese for a lighter version.
Does this recipe freeze well?
Yes, the pasta and sauce freeze beautifully. Thaw in the refrigerator overnight before reheating.
Conclusion
This Butternut Squash Goat Cheese Pasta with Sausage is a cozy, comforting meal perfect for fall and winter. With creamy goat cheese, savory sausage, and caramelized squash, every bite is packed with rich, balanced flavors. Easy to make and perfect for leftovers, this dish is sure to become a go-to favorite for family dinners or special gatherings!
Print
Butternut Squash Goat Cheese Pasta with Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Pasta
- Method: Roasted, Stovetop
- Cuisine: American, Italian-inspired
Description
This Butternut Squash Goat Cheese Pasta with Sausage is a creamy, savory, and slightly sweet dish that’s perfect for cozy nights. Roasted butternut squash and tangy goat cheese create a luscious sauce that pairs beautifully with flavorful sausage and pasta. It’s the ultimate fall-inspired comfort food that’s both hearty and elegant!
Ingredients
For the Roasted Butternut Squash:
- 1 medium butternut squash, peeled, seeded, and diced (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
For the Pasta:
- 12 oz (340 g) pasta (penne, rigatoni, or fusilli work well)
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 3 cloves garlic, minced
- 1 small onion, diced
- 4 oz (115 g) goat cheese
- 1/2 cup (120 ml) reserved pasta water (as needed)
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- Fresh sage or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional for serving)
Instructions
1. Roast the butternut squash:
- Preheat the oven to 400°F (200°C).
- Toss the diced squash with olive oil, garlic powder, thyme, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
3. Cook the sausage:
- In a large skillet over medium heat, cook the sausage, breaking it apart into crumbles.
- Add diced onion and minced garlic and cook for 5-7 minutes until the sausage is browned and the onions are soft.
4. Make the sauce:
- Add the roasted butternut squash to the skillet and mash slightly with a fork or spoon (you can leave some chunks for texture).
- Stir in the goat cheese and a splash of reserved pasta water to create a creamy sauce. Adjust the consistency by adding more water as needed.
- Season with salt, pepper, and red pepper flakes if using.
5. Combine everything:
- Add the cooked pasta to the skillet and toss until everything is well combined and coated in the sauce.
6. Serve:
- Garnish with fresh sage or parsley and sprinkle with Parmesan cheese if desired.
- Serve hot with a side of crusty bread or a fresh green salad.
Notes
- Use chicken or turkey sausage for a leaner option.
- Substitute goat cheese with cream cheese for a milder flavor.
- Store leftovers in an airtight container for up to 3 days—reheat gently with a splash of water.