The Most Comforting Fall Pasta Featuring Squash
This creamy butternut squash pasta features some of my favorite fall ingredients — savory chorizo sausage, caramelized, roasted butternut squash, creamy mascarpone cheese, and fresh sage —all coated in a silky sauce that clings to every piece of pasta. It has rightfully earned a spot as one of the coziest fall pasta recipes, right alongside my cheesy butternut squash carbonara and homemade Italian bolognese (both fabulous in their own way!).
This would be so delicious on a cool evening with a glass of Tempranillo and a cozy pair of slippers, no? 😏
Please make sure you’re using a pan with deep sides! You’ll need the space to mix everything together without spilling.
Step-by-Step Overview
You’ll start by roasting cubes of butternut squash (though kabocha or delicata squash are great here too!) until deeply caramelized. The browning step is key — it intensifies the squash’s natural sugars and adds rich, nutty flavor.
If your squash is extra large and you don’t want to use it all in the pasta, toss the rest with Parmesan, chopped pecans, butter, and sage for a fantastic fall side dish. Or use it to make a creamy butternut squash risotto.
Once the pasta is cooked and the squash is ready, everything gets added together in the pan with mascarpone, Parm, and pasta water. The sauce thickens and clings beautifully, and a final knob or two of butter gives the dish that glossy, restaurant-worthy finish. 💯
Ideas For A Complete Meal
This is a well-balanced meal all on its own, but if you want to add something green, no one would say no. Try my no-cook Brussels sprouts and kale salad or this crisp endive salad with pears and gorgonzola. Both beautifully complement the flavors in this fall pasta recipe.
Alternatively, a big plate of roasted broccolini with garlic and lemon breadcrumbs and toasted garlic bread would be simple and delicious!
Finish the meal with a rustic apple cake or sticky toffee pudding (two of my favorite deserts) and you’ve got yourself one cozy fall dinner at home!
Cold-weather comfort food never looked or tasted so good! If you give this fall pasta a try, please be sure to leave a ⭐️⭐️⭐️⭐️⭐️ review and rating below. I value your feedback so much!
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Cozy Butternut Squash Pasta with Chorizo & Sage
Ingredients
For the Butternut Squash
- 1 medium butternut squash peeled, seeds removed, cut into ½-inch cubes
- 2 Tbsp (30ml) extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- ½ tsp freshly ground black pepper
For the Pasta
- 12 oz dried pasta, such as fusilli or rotini
- Kosher salt
- 2 Tbsp extra virgin olive oil, plus more for serving
- 1 medium red onion, peeled, halved, and thinly sliced into half moons
- 2 scallions, thinly sliced (separate the white and green parts)
- 1 lb uncooked pork chorizo, casings removed
- 3 cloves of garlic, peeled and finely chopped
- 2 Tbsp finely chopped fresh sage
- ½ cup mascarpone cheese
- 5 oz fresh baby spinach
- ⅓ cup Pecorino Romano or Parmigiano Reggiano, grated, plus more for serving
- 2 Tbsp unsalted butter
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Roast the squash. Preheat an oven to 425°F (220°C). Place cubed squash on a rimmed baking sheet, drizzle with 2 Tbsp olive oil, then season with 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp ground cinnamon, and ½ tsp freshly ground black pepper. Toss well. Cook for 20 minutes, then use a spatula to toss well. Return to the oven for an additional 15-20 minutes, or until the squash is caramelized and tender. Set aside.
- Cook the pasta. Bring a large pot of generously salted water to a rapid boil. Add 12oz dried pasta, stir well, then cook according to package directions until al dente, about 11 minutes. Before draining, reserve at least 1 cup (237ml) of pasta water.
- Sauté onion. Heat 2 Tbsp olive oil in a large pan over medium heat (use something with deep sides!). Add sliced onion and the thinly sliced white part of the scallions. Season lightly with kosher salt then cook, stirring occasionally, until softened, about 3-5 minutes.
- Cook chorizo. Increase the temperature to medium-high, then add chorizo to the pan. Cook until it’s mostly cooked through, about 5 minutes, using a wooden spatula to help break it up as needed.
- Add remaining ingredients. Stir in 3 cloves of chopped garlic and 2 Tbsp chopped fresh sage, then cook 1 minute more. Add the drained pasta directly to the pan along with the roasted butternut squash, ½ cup mascarpone cheese, 5oz fresh baby spinach, ⅓ cup of Pecorino or Parmesan, and about ½ cup of pasta water to stir. Stir well until the spinach has wilted and the pasta is evenly coated in sauce. Add more reserved water as needed. Turn the heat off, then stir in 2 Tbsp butter to finish the sauce. Taste and adjust seasoning.
- Garnish, then serve! Divide the pasta into bowls, then drizzle each with a little extra virgin olive oil. Sprinkle with sliced scallion, lots of black pepper, grated cheese, and a sprinkle of flaky sea salt. Enjoy!
Notes
- Allow leftovers to cool completely, then refrigerate for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or broth to loosen the sauce.
- While the pasta is best fresh, you can freeze for up to 2 months. I like to stir in extra mascarpone or butter to help loosen reheated, thawed pastas to help bring them back to life.
Nutrition
Photography by Megan McKeehan.
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