Butternut Squash and Sausage Pasta
Fall flavors fill this super easy and delicious pasta dish. Butternut squash, sweet italian sausage, sage, a little cream are a delicious and savory combination.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 3 cups Butternut Squash, cut into 1/4" dice
- 3 tbsp Unsalted Butter, divided
- 1/2 lb Sweet Italian Pork Sausage
- 8 Fresh Sage Leaves
- 8 oz Pasta, cooked al dente
- 3/4 cup Heavy Cream
- 1 tbsp Sherry Vinegar
- 1/4 cup Grated Parmesan Cheese
Heat 2 tablespoons butter in a large skillet over medium-high heat until hot and the butter starts to brown.
Add the diced butternut squash and 4 sage leaves.
Cook for about 10 to 12 minutes until brown and tender, stirring frequently. Season with kosher salt & freshly ground pepper.
Remove the squash from the skillet and set aside.
Remove the sausage from its casing and add to the skillet with a little oil, breaking it up into bite size pieces with the back of a spoon or spatula. Brown and cook through.
Add the squash back to the skillet along with 4 more sage leaves and 1 tablespoon butter.
Cook for another 2 minutes to crisp sage leaves.
Reduce the heat to low and add heavy cream, cooking for about 2 minutes until the sauce thickens.
Add the cooked pasta, vinegar and grated parmesan cheese.
Gently stir to combine and remove from heat. If the sauce is too thick, add a little reserved pasta water.
Serve immediately with more grated parmesan.