Description
This cozy autumn-inspired penne combines roasted butternut squash, savory Italian sausage, and a creamy sage-infused sauce. It’s the ultimate comfort food for chilly evenings, bringing warmth and rich flavors to your table.
Ingredients
Scale
- 1 lb penne pasta
- 2 cups butternut squash, cubed
- 1 lb sweet Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh sage, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While squash roasts, bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat remaining olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage with a slotted spoon and set aside.
- In the same skillet, add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Stir in heavy cream, chicken broth, and chopped sage. Bring to a simmer and let cook for 3-4 minutes until slightly thickened.
- Add roasted butternut squash and sausage back to the skillet. Stir to combine and heat through.
- Add cooked penne and Parmesan cheese. Toss everything together until well coated. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan and fresh sage if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. You can also use turkey sausage for a leaner option. This dish pairs wonderfully with a crisp green salad and a glass of Chardonnay.
Nutrition
- Calories: 620 kcal
- Sugar: 6 g
- Fat: 35 g
- Carbohydrates: 58 g
- Protein: 22 g