Ingredients:

  • 1 medium butternut squash (about 900g), peeled, seeded, and cubed
  • 2 Tbsp olive oil (divided)
  • Salt and black pepper to taste
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 lb dried pasta (Rigatoni, Penne, or Orecchiette)
  • 1 lb Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 12 large fresh sage leaves, roughly chopped
  • 1/2 cup dry white wine (optional)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 Tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, turning halfway, until fork-tender.
  2. Transfer roasted squash to a blender. Add chicken or vegetable broth and blend until perfectly smooth. Set the puree aside.
  3. Bring a large pot of salted water to a boil. Add pasta and cook until very al dente (about 2 minutes less than package directions). Crucially, reserve at least 1 cup of the starchy cooking water before draining the pasta.
  4. While the pasta cooks, heat the remaining 1 Tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sausage, breaking it up with a spoon. Cook until deeply browned. Drain off most of the rendered fat, leaving about 1 tablespoon in the pan.
  5. Reduce heat to medium. Add diced onion and cook until softened (about 5 minutes). Add minced garlic and chopped sage; cook for 1 minute until fragrant.
  6. If using, pour in the white wine. Scrape up any browned bits from the bottom of the pan (deglaze) and let the wine reduce by half.
  7. Pour the pureed squash mixture and the heavy cream into the skillet with the sausage. Stir well to combine and bring the sauce to a gentle simmer.
  8. Add the undercooked pasta directly to the skillet with the sauce. Toss continuously over medium heat. Gradually stir in the reserved pasta water, a splash at a time, until the sauce coats the pasta beautifully.
  9. Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with additional salt and pepper if necessary.
  10. Serve immediately, topped with extra Parmesan cheese and optionally a drizzle of good olive oil.