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This is a fantastic flavor combination—savory sausage, sweet roasted squash, and tangy, pungent blue cheese all come together to create a rich and satisfying pasta dish.
Here is a complete recipe for you.
Sausage, Butternut Squash, and Blue Cheese Pasta
This one-pan pasta dish combines sweet, savory, and tangy flavors for a truly gourmet weeknight meal. Roasting the squash deepens its sweetness, which perfectly balances the sharp blue cheese.
Ingredients
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12 oz pasta (short shapes like rigatoni, penne, or fusilli work best)
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1 lb Italian sausage (sweet or hot), casings removed
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1 lb butternut squash, peeled and diced into ½-inch cubes (about 3 cups)
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1 medium red onion, chopped
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3 cloves garlic, minced
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3 tbsp olive oil, divided
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1 tsp dried sage or 1 tbsp fresh sage, chopped
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½ tsp salt
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¼ tsp black pepper
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½ cup dry white wine (like Sauvignon Blanc) or chicken broth
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⅓ cup heavy cream or half-and-half
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4 oz crumbled blue cheese (like Gorgonzola or Stilton), divided
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For garnish: Toasted walnuts or pecans, fresh parsley
Instructions
1. Roast the Squash:
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Preheat your oven to 400°F (200°C).
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On a baking sheet, toss the diced butternut squash and red onion with 2 tablespoons of olive oil, sage, salt, and pepper.
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Roast for 20-25 minutes, or until the squash is tender and caramelized at the edges. Add the minced garlic to the sheet pan for the last 5 minutes of roasting to avoid burning.
2. Cook the Sausage:
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While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
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Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Drain excess grease if necessary.
3. Cook the Pasta:
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Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
4. Make the Sauce:
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With the cooked sausage still in the skillet, pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced by half.
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Reduce heat to low. Stir in the heavy cream.
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Add the roasted squash, onion, and garlic mixture to the skillet with the sausage.
5. Combine Everything:
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Add the drained pasta to the skillet. Toss everything to combine, adding a splash of the reserved pasta water to help the sauce come together and coat the pasta.
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Remove the skillet from the heat. Sprinkle in about 3/4 of the crumbled blue cheese. Toss gently until the cheese begins to melt into a creamy sauce. If the pasta seems dry, add another splash of pasta water.
6. Serve:
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Divide the pasta among bowls. Crumble the remaining blue cheese over the top and garnish with toasted walnuts and fresh parsley.
Tips for the Best Results:
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Don’t Overcook the Squash: You want the squash to be tender but still hold its shape and have some caramelized edges for maximum flavor.
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Toasting Nuts: Toasting the walnuts or pecans in a dry pan for a few minutes before garnishing adds a crucial depth of flavor and crunch.
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Blue Cheese Choice: The strength of blue cheese varies. Gorgonzola Dolce is milder and creamier, while a traditional English Stilton or Danish Blue will be much sharper. Choose based on your preference.
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Vegetarian Version: Simply omit the sausage. You can add a can of drained chickpeas to the sheet pan to roast with the squash for protein.
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Creamier Sauce: For an even richer sauce, stir in an extra 2 tablespoons of butter at the end with the blue cheese.
Enjoy your delicious, restaurant-quality pasta dish
