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Chorizo and butternut squash pasta in a skillet with gold serving utensils
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5 from 3 votes

Linguine with chorizo, butternut squash, and sage

My go-to fall pasta recipe! Linguine with chorizo, roasted butternut squash, red onion, sage, pair beautifully with creamy mascarpone cheese. This pasta is hearty, warm, and especially delicious on a cool fall evening!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Italian
Keyword: chorizo sausage, fall pasta recipe, fried sage, linguine with chorizo, roasted butternut squash pasta
Servings: 6 servings
Calories: 614kcal
Author: Ari Laing


  • 1 medium butternut squash peeled and cut into 1-inch cubes
  • 2 Tbsp extra virgin olive oil divided
  • kosher salt
  • freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp cinnamon powder
  • 1 lb chorizo casings removed
  • 1 medium red onion thinly sliced
  • ¼ cup canola or vegetable oil
  • 12-15 fresh sage leaves plus 2 Tbsp, finely chopped
  • ½ cup mascarpone cheese room temperature
  • ¼ cup Parmesan cheese plus more for serving
  • 1 lb linguine or pasta of your choice


  • Preheat oven to 375F. Combine squash in a large bowl with 1 Tbsp olive oil, kosher salt, black pepper, garlic, and cinnamon. Toss and place on a rimmed baking sheet lined with foil. Roast for 30-35 minutes, until slightly browned and tender, tossing once halfway through cook time.
  • While squash is cooking, heat 1 Tbsp olive oil over medium-high heat in a large pan. Add sausage, breaking up with a wooden spoon. Cook 3-5 minutes, stirring often, until cooked through. Use a slotted spoon to remove chorizo and place in a bowl.
  • In the same skillet, add the sliced red onion. Sauté over medium-high heat for 5-7 minutes, until the onions are tender.
  • Meanwhile, bring a large pot of water to a boil. Add a few tablespoons of salt, then add linguine and cook until al dente. Before draining reserve about ½ cup of the pasta water.
  • Heat canola or veggie oil over high heat in a small skillet. When very hot, add sage leaves, but cook for only a few seconds! Quickly remove with a slotted spoon or large fork and place in a paper-towel lined bowl. Season immediately with a little kosher salt and set aside. (Note: if oil is not hot enough, sage leaves will not get crispy -- they'll be soggy and oily.)
  • In a large bowl combine cooked pasta, chorizo, red onion, butternut squash, 2 Tbsp chopped sage, and mascarpone cheese, and parmesan. Toss until cheese has melted and everything is evenly coated. Add reserved pasta water a little at a time until sauce has reached your desired consistency. Top with crispy sage leaves and additional Parmesan cheese, if wanted.


Sodium: 922mg | Calcium: 99mg | Vitamin C: 28mg | Vitamin A: 13820IU | Sugar: 4g | Fiber: 4g | Potassium: 506mg | Cholesterol: 66mg | Calories: 614kcal | Saturated Fat: 14g | Fat: 41g | Protein: 19g | Carbohydrates: 41g | Iron: 3mg
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