Roasted Butternut Squash Pasta with Chorizo
This creamy Linguine with Butternut Squash and Chorizo is my go-to fall pasta! The chorizo adds a warm, mildly spicy flavor, which perfectly contrasts the sweet roasted butternut squash. Do yourself a favor and take the extra time to fry up some crispy sage leaves. They're what takes this pasta recipe over the top!
Servings: 6 servings
Calories: 614kcal
Equipment
Ingredients
- 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 ground cinnamon
- 1 lb chorizo sausage, casings removed
- 1 medium red onion, thinly sliced
- ¼ cup neutral oil, such as grapeseed, canola, or avocado aoil
- 12-15 fresh sage leaves, plus 2 Tbsp, finely chopped
- ½ cup mascarpone cheese, room temperature
- ¼ cup Parmesan cheese, grated, plus more for serving
- 1 lb linguine, or pasta of your choice
Instructions
- Roast the butternut squash. Preheat oven to 375°F (190°C). Combine squash in a large bowl with 1 Tbsp olive oil, 1 tsp Kosher salt, ¼ tsp black pepper, 1 tsp garlic powder, and 1 tsp cinnamon. Toss and place on a rimmed baking sheet. Roast for 30-35 minutes, until slightly browned and tender, tossing once halfway through cook time.
- Brown the chorizo. 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.
- Sauté the onion. In the same skillet, add the sliced red onion. Sauté over medium-high heat for 5-7 minutes, until the onions are tender.
- Cook the pasta. Meanwhile, bring a large pot of water to a boil. Add a few tablespoons of Kosher salt, then add linguine and cook until al dente. Before draining reserve about ½ cup of the pasta water.
- Fry the sage leaves. Heat ¼ cup neutral oil over high heat in a small skillet. When very hot, add 12-15 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 plate. 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.)
- Finish in a pan, then serve! To the large skillet with the onions, add the cooked pasta, chorizo, roasted squash, 2 Tbsp chopped sage, ½ cup mascarpone cheese, and ¼ cup grated Parmesan. Place over medium heat, then add about ¼ cup of the reserved pasta water. Toss until the cheese has melted and everything is evenly coated in the sauce. Top with crispy sage leaves and additional Parmesan cheese, if wanted.
Nutrition
Calories: 614kcal | Carbohydrates: 41g | Protein: 19g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 922mg | Potassium: 506mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13820IU | Vitamin C: 28mg | Calcium: 99mg | Iron: 3mg
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