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Butternut Squash and Goat Cheese Pasta with Sage and Sausage Recipe

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4 from 69 reviews

A comforting and flavorful baked pasta dish featuring roasted butternut squash, crispy Italian sausage, creamy goat cheese, and fragrant sage. This recipe combines easy roasting with simple pasta cooking to create a rich, autumn-inspired meal perfect for cozy dinners.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Roasted Butternut Squash and Sausage

  • 15 ounces cubed butternut squash (about 2 full cups or 1 small butternut squash-worth)
  • 1 bunch fresh sage leaves (about 3 tablespoons packed)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 pound Italian sausage (hot or mild)
  • 2 bulbs-worth garlic cloves
  • 10½ ounces goat cheese

Pasta and Sauce

  • 1 cup heavy cream (or another dairy-free milk)
  • 12 ounces fusilli pasta

Instructions

  1. Prepare squash and sage: Toss the cubed butternut squash and fresh sage leaves with half of the olive oil, salt, ground black pepper, and red pepper flakes in a 9×13 inch casserole dish to evenly coat.
  2. Add sausage, goat cheese, and garlic: Place small pieces of Italian sausage scattered throughout the casserole. Nestle the goat cheese log in the center. Sprinkle whole garlic cloves evenly over the dish and pull the sage leaves to sit on top. Drizzle with the remaining olive oil and sprinkle a bit more salt.
  3. Bake the mixture: Preheat the oven to 375°F (190°C) and bake the casserole for 45 minutes until the goat cheese is bubbly and the sausage edges are crispy.
  4. Cook the pasta: While the casserole bakes, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
  5. Remove crispy sage: After baking, carefully remove the now crispy sage leaves from the casserole for garnish.
  6. Make the sauce: Stir the heavy cream into the casserole contents to incorporate and create a creamy sauce with the roasted ingredients and melted goat cheese.
  7. Combine pasta and sauce: Add the cooked fusilli pasta to the sauce mixture, stirring gently to coat the pasta evenly.
  8. Garnish and serve: Top the pasta with the crispy sage leaves and extra red pepper flakes if desired for added heat and flavor.

Notes

  • You can substitute dairy-free milk for the heavy cream to make this recipe lactose-free.
  • Adjust the amount of red pepper flakes to control the spice level.
  • Leftover pasta can be refrigerated and reheated with a splash of cream or milk to loosen the sauce.
  • For a vegetarian option, omit the sausage and add sautéed mushrooms or roasted chickpeas for protein.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/butternut-squash-and-goat-cheese-pasta-with-sage-and-sausage-recipe/