Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 12 oz Italian sausage, casing removed
- 8 oz pasta (such as penne or rigatoni)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh sage or thyme for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; roast on a baking sheet for 20-25 minutes until tender.
- Cook pasta in salted boiling water according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, cook Italian sausage breaking it apart until browned; add onion and garlic and sauté until softened.
- Reduce heat and stir in heavy cream; cook for 2 minutes to thicken slightly.
- Add roasted butternut squash and cooked pasta to the skillet; mix well to combine.
- Transfer mixture to a baking dish; top with mozzarella and Parmesan cheeses.
- Bake uncovered at 375°F (190°C) for 15-20 minutes until cheese is melted and bubbly.
- Garnish with fresh sage or thyme if desired before serving.
Notes
1. For a lighter version, substitute heavy cream with half-and-half or milk.
2. Add crushed red pepper flakes for a spicier dish.
3. Prepare ahead and refrigerate before baking for convenience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg