Pasta With Sausage, Squash and Sage Brown Butter Recipe (2024)

Try roasting the squash w “naked chef squash spice”; 2tbsp @ coriander seed, dried oregano 1tbsp fennel seed. Add a teaspoon kosher salt, ¼ to ½ rsp freshly ground pepper and a couple of dried chilis—blend to make a coarse powder. Cut your squash into cubes (feel free to leave the peel on), douse w olive oil, toss in a few cloves of garlic and fresh rosemary and roast in a hot oven while you cook the sausage. Feel free to add pecans for the last 5 min of roasting w maybe a splash of maple

This was delicious!I added minced shallots to the brown butter as they go together so well.I I roasted the squash and and roasted some chanterelle mushrooms and then combined the roasted vegetables, spicy sausage and orecchiette mixing in the brown butter, parm reg and a bit of pasta water.Huge hit!

Nick Stellino has a similar recipe that produces a very flavorful sauce in which the squash is cooked. It includes thickly sliced garlic, sage, basil and wine. I've made it many, many times, always to great reviews. I believe Stellino's recipes are available online, perhaps with a membership.

Thanks! It seems the written recipe is VIP membership only, but the video recipe in the right sidebar was free! http://www.nickstellino.com/recipes/Menu/Recipe/?rec=752&vid=304a

Save a step and some time: brown cut up sausage in your skillet; remove and drain excess fat (boiling and browning it will give you hard little 'rocks'); cook some red onion in olive oil in same pan; add the butter, brown it; return sausage and add squash (save elbow-grease, buy already cubed squash); use pasta cooking water to finsih cooking sausage and add sage. Adjust seasonings.Roasting squash in the oven is a nice idea. I'm in So. Florida - too much heat in the kichen!

This dish is simple but with delicious and deep flavor. The key really is to get everything extremely brown. Almost to the point of it being burnt. That’s where all the flavor comes from. I added a dash of a rich deep flavored honey to help caramelize the squash but only a touch. Lots of pepper throughout is recommended too. Use the best quality butter and olive oil you have. You need the most most amount flavor from each of the few ingredient.

I made this with the following changes:Roasted squash in 425 degree oven for 20 min. Browned chicken ssg in pan, breaking it up. Then add half a diced red onion. About 20 minutes in, I added a splash of red wine to de-glaze pan, let it cook off, and then added the roasted butternut squash. I smashed some roasted garlic cloves from the oven and added. I browned butter separately with sage, then added that in toward the end when I added in the pasta. Great weeknight meal!

This was only ok- it seemed to be missing something to bring it all together. Next time I will add garlic and possibly a little dash of heat.

On what planet does butternut squash cook in 7 min? 15 minutes COVERED, then 5 minutes uncovered on stovetop gave great results. Used bulk hot sausage, which, with the browned butter and squash yielded the perfect combo of spicy, salty, sweet. As tweaked, a keeper.

Made this exactly as written, except there wasn’t any Italian sausage at the store. Bought Cajun flavored bratwurst and it was delicious. Will try again with Italian sausage and with suggested added spinach to bump up my vegetable consumption.

I made this dish with the suggestions made by others and it was very good! :1. Roast squash in spice mixture 2. Sauté sausage (no boiling first) 3. Add/Sauté shallot in butter/olive oil

Toss cubed squash with olive oil and garlic. Roast squash in 400 degree oven, 25-30 minutes, turning once with spatula. Just brown sausage on stove (don't boil first!)

This has become a weeknight staple in our house. It’s delicious, easy, and inexpensive. I just crumble and sauté the sausage instead of slicing and boiling it— gets rid of a couple steps, and it tastes great.

Really needed something else to tie it together.

Another thought - white wine to deglaze the pan?

The recipe is pretty good but the timings given are hilariously under. Squash will be raw if you follow these instructions, especially if you're trying to avoid crowding the pan. Same for the sausage. Budget another 20 minutes.

Easy, yummy. I started the squash in the oven, while I got other ingredients ready, then added to the pan as written. I did add some extra seasoning to squash, as I could only find mild Italian sausage; fennel seed, cayenne, garlic powder and oregano. I skipped the boil step for the sausage and just high roasted sliced in a pan. I like that this only has a few ingredients, but would potentially add some mushrooms or onion next time (not needed just for fun). Will make again.

I used sweet potato from our CSA. And sage (in February in Canada!) from the garden. It was very good. I do something similar with greens in the summer but this was an excellent winter pasta dish.

Added shallots, otherwise followed the recipe. It was delicious and I will make it again. Butter makes everything better.

This came out very well. I added more sausage, squash, sage leaves, butter and cheese. As usual, I cut out the extra salt. Instead of boiling the sausage, I baked it in the oven on a rack for about 25 minutes, 450 degrees. I roughly sliced the sage. I agree with others that it is important to deeply brown the sausage. I too lazy to make a salad so I added fresh spinach. (Put raw baby spinach into the colander and drain the pasta over it to lightly cook the spinach.)

Great recipe. We like to substitute chorizo for the sausage and roast the butternut squash. The chorizo adds a lot of great flavor (and was a lot better than the time we tried it with the sausage suggested by the recipe).

Easy, tasty. Quality of the sausage matters, though, and so does being patient enough to brown the squash.

Ali Slagle does it again. Simple and perfect. I used ground Italian chicken sausage and the little pieces fit perfectly in the orchiette. Also added some sautéed mushrooms because I had extra in the fridge. I would roast the squash next time because sauteeing was more trouble than it’s worth. Perfecto!

Followed the recipe exactly and found it to be average. Should have doubled the squash as many have said and should have added something to give it more of a kick. Perhaps crumbling up the sausage would better distribute the spiciness. If I made again, would definitely include red pepper flakes.

Used 1lb whole wheat rotini, 1.25 pounds polish sausage, 4 T butter. Couldn’t figure out pasta water. Needed more sage, should have doubled pumpkin, kinda boring but nice. Whole family ate it, leftovers, worth repeating.

Loved this recipe. I added sliced portobello mushrooms to the pan just before the squash was done. And added the butter and sage just after the mushrooms started releasing their water. So rich and delicious. Will make again.

Added half refino thickly sliced to butternut squash and roasted in 425° oven until roasted and caramelized. Will add crushed red pepper flakes next time. Tossed all in brown butter with sausage and added several generous handfuls of arugula right before adding pasta. Topped with a few blue cheese crumbles and a dab of goat cheese. Everyone was happy!

Maybe only 4 butter TBq

The flavor combinations in this dish are excellent with a balance of sweet, heat, and salt. Based on reviewer comments, I reduced the amount of pasta to 3/4lb and increased the amount of squash and sage. I also crumbled and sauteed the meat rather than boiling first. I cut the squash into a very small dice and layered it in the pan to sear. It cooked very quickly and the pieces sat inside each orrecchiette. I also added garlic. With these small tweaks, the dish is definitely a keeper.

Note to self: that's 5-7 minutes for both sides of sausage, not per side :-) A bit crispier than I'd like!