Roasted Acorn Squash and Sausage Pasta
Prep time
Cook time
Total time
This super easy sausage pasta is smothered in a rich white wine sauce with roasted acorn squash, parmesan, sautéed onions, garlic and herbs.
Serves: 4
  • 1 Acorn Squash, cut into slices
  • 2 tbsp. Olive Oil
  • 8 oz. Pasta Noodles (Fettuccini, Linguini or Bucatini)
  • 1 lb. Ground Sausage
  • ½ Red Onion, thinly sliced
  • 2 Large Garlic Cloves, roughly chopped
  • 1 tsp. Dried Thyme
  • 1 cup Dry White Wine
  • ⅓ cup Half and Half
  • ¾ cup Shredded Parmesan Cheese + more for garnish
  • Freshly Chopped Italian Parsley, as needed for garnish
  • Salt + Pepper, to taste
  • Red Pepper Flakes, optional
  1. Preheat oven to 400F. Slice the acorn squash in half, remove the seeds and then cut each half into 1-inch slices. Toss the slices together with olive oil, salt and pepper and place in a single layer on a baking sheet. Roast for 10 minutes, flip, and roast for an additional 10 minutes.
  2. Cook the pasta according to its packaged directions.
  3. While the pasta is boiling, fry the sausage in a large skillet over medium-high heat. Cook until the sausage has crumbled and is extra brown and crispy. About 15 minutes. Once browned, add the onion and garlic, then continue to sauté until the onions have softened.
  4. Sprinkle in the dried thyme and pour the white wine into the skillet. Make sure to scrape up the browned bits on the bottom of the skillet. Simmer for about 5 minutes, or until the wine has reduced a little.
  5. Reserve ½ cup of the cooking water from the pasta and then drain. Add the cooked pasta to the skillet and turn off the burner. Drizzle in the half and half, starchy pasta water and parmesan cheese. Toss to combine. Add roasted acorn squash and toss again before serving.
  6. Serve with parmesan cheese, red pepper flakes and chopped Italian parsley.
Recipe by Slice of Jess at