This super easy sausage pasta is smothered in a rich white wine sauce with roasted acorn squash, parmesan, sautéed onions, garlic and herbs.
Is there anything more comforting than slurping up a heaping bowl of pasta? Jam-packed with so much flavor, this dish will have your entire family asking for second helpings. Want to try some other pasta recipes? Of course you do! You can browse through them all right here. A few of my favorites include my Classic Fettuccini with Peas & Pancetta, Butternut Squash Carbonara and these Swedish Meatballs with Gravy over egg noodles.
WATCH ME MAKE THIS ON THE GRAM
HOW TO MAKE ROASTED ACORN SQUASH AND SAUSAGE PASTA:
This recipe might look like a lot of ingredients, but I promise you that it’s super easy to whip together. You know what the best part is? This entire thing comes together in about 30 minutes! So it’s perfect for busy weeknights when you need to get dinner on the table in a hurry. Not to mention, isn’t it impressive looking?
- Start by preheating your 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, pepper and place in a single layer on a baking sheet. Roast for 10 minutes, flip, and roast for an additional 10 minutes.
- Cook the pasta according to its packaged directions. I like fettuccini, linguini or bucatini for this recipe, but honestly any pasta will do the trick.
- While the pasta is boiling away, go ahead and fry the sausage in a large skillet over medium-high heat. I like my sausage SUPER brown and crispy, as the edges caramelize and create a massive amount of yummies. This usually takes about 15 minutes. Once browned, add the onion and garlic, then continue to sauté until the onions have softened.
- Add a sprinkle of dried thyme and pour the white wine into the skillet. Make sure to scrape up the browned bits on the bottom, as that’s where all the flavor is! Simmer for roughly 5 minutes, or until the wine has reduced a little.
- Reserve 1/2 cup of the cooking water from the pasta and then drain. Add in the cooked pasta 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.
- Serve with parmesan cheese, red pepper flakes and chopped Italian parsley.
OTHER RECIPES YOU MIGHT LIKE:
Baked Feta Over Roasted Broccoli (viral recipe with video!)
Super Creamy Italian Salad Dressing
Roasted Red Pepper Sauce with Basil
- 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
- 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.
- Cook the pasta according to its packaged directions.
- 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.
- 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.
- 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.
- Serve with parmesan cheese, red pepper flakes and chopped Italian parsley.
NOTES ON THIS RECIPE:
- Please shred your own parmesan cheese, as it makes a world of a difference in the end. Trust me. Ok?
- Dried or fresh thyme works in this recipe, it all depends on what you have on hand. Dried herbs are more potent than fresh, so adjust accordingly. 1 teaspoon of dried thyme equals one tablespoon of fresh thyme.
- If you don’t like cooked red onion, you can substitute with white, yellow or leave them out all together.
- Heavy cream can be used instead of half and half, however I do not recommend milk (it’s not as thick and won’t create the magic sauce you’re craving).
PIN THIS FOR LATER:
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