Butternut Squash and Sausage Pasta Recipe

When cooler weather hits, this Butternut Squash and Sausage Pasta is the kind of dish that brings the warmth straight to your table. It’s a comforting, colorful bowl that captures everything we love about fall, from sweet caramelized squash and nutty brown butter to the aroma of crisped sage and rosemary wafting from the skillet. The combination of roasted vegetables and savory sausage gives this pasta a balance of richness and brightness, while orecchiette, a small, ear-shaped pasta, holds every bit of the silky sauce.

The technique here is all about layering flavor. Roasting cauliflower and butternut squash at a high temperature coaxes out their natural sweetness and adds caramelized depth. Meanwhile, melting butter until the milk solids turn golden and toasty creates a brown butter that infuses the entire dish with warmth. When the sausage is cooked and deglazed with white wine, those brown bits become pure flavor gold. Finally, tossing everything together with starchy pasta water and Parmigiano-Reggiano ensures a glossy, restaurant-style finish.

The result is hearty yet elegant, comforting yet fresh. Whether you’re looking for a quick weeknight dinner or a dish that feels special enough for guests, this pasta delivers on all fronts. It’s cozy enough for a night in, impressive enough for a dinner party, and best of all, it’s ready in just 40 minutes.

The secret to perfect browned butter

To make brown butter without burning it, melt unsalted butter in a light-colored pan over medium heat. Stir constantly as the butter foams and the milk solids sink. Watch for golden brown flecks and a nutty aroma, which will appear in five to eight minutes. Remove from heat immediately once it turns amber, as it can burn quickly. Pour into a heatproof bowl to stop cooking.

Pasta shape matters

Orecchiette, meaning “little ears” in Italian, is a small, round pasta from Puglia with a slight dome shape that holds sauces beautifully. It’s traditionally paired with broccoli rabe, sausage, or hearty vegetable sauces. If you can’t find orecchiette, substitute with pasta that traps sauce well, such as conchiglie (shells), cavatelli, or small rigatoni. Farfalle or fusilli also work in a pinch, providing a similar bite and surface area for catching flavorful ingredients.

Notes from the Food & Wine Test Kitchen 

• Roast vegetables in a single layer to ensure even caramelization.
• Use freshly grated Parmigiano-Reggiano for the smoothest sauce.
• Don’t skip crisping the herbs as they add crunch and visual appeal.

Suggested pairing 

A crisp, dry white like the 2023 Planeta Etna Bianco Contrada Taccione from Sicily complements the earthy squash and browned butter without overwhelming the sausage. Its bright acidity and subtle minerality cut through the richness of the sauce, bringing out the dish’s savory-sweet balance. For beer lovers, a Belgian-style saison would also pair beautifully.

This recipe was developed by Jasmine Smith; the text was written by Breana Killeen.