Autumn Beef Sausage Pasta
A comforting pasta dish featuring roasted butternut squash, beef sausage, and a creamy sauce, perfect for autumn evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Carnivore
Ingredients
- High-quality beef sausage (Italian-style or breakfast-style)
- Butternut squash (or acorn or delicata squash)
- Medium-sized pasta (penne, rigatoni, cavatappi, or orecchiette)
- Onion
- Garlic
- Fresh sage
- Olive oil
- Salt
- Freshly ground black pepper
- Beef or chicken broth (low-sodium)
- Apple cider vinegar (or white grape juice, or broth with lemon)
- Heavy cream
- Freshly grated Parmesan cheese (or Pecorino Romano cheese)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by slicing it in half, scooping out the seeds, and cutting it into bite-sized cubes. Drizzle with olive oil, salt, and pepper.
- Roast the squash for about 25–30 minutes until golden brown and fork-tender.
- Cook the pasta in salted boiling water according to package directions until al dente.
- Sauté diced onion in olive oil until translucent, then add minced garlic and fresh sage.
- Brown the beef sausage in the skillet, crumbling as you cook.
- Create the sauce by adding broth and apple cider vinegar, then simmer.
- Add heavy cream and grated Parmesan cheese, stirring until combined.
- Combine roasted squash and drained pasta, tossing everything together gently.
Notes
Serve with a sprinkle of Parmesan cheese and crispy sage leaves on top. Pairs well with a crisp green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: pasta, autumn, beef sausage, comfort food, roasted squash, creamy sauce