This Creamy Butternut Squash Pasta is the most delicious Fall dinner! Perfectly cooked rigatoni smothered in a super easy homemade pasta sauce made from roasted butternut squash and garlic – add in some juicy chicken sausage and you’re all set for a delicious and simple meal!
This post is sponsored by al fresco, however, all opinions are my own! Thank you for continuing to support the brands that make OBB possible! #5WithAlFresco
You guys! This recipe is Fall in a bowl. It’s SO delicious! Pasta is always the best comfort food in the Fall – especially when it’s made with the best seasonal butternut squash!!
I feel like butternut squash is severely underrated in Fall recipes – pumpkin is often the star, but I think that butternut squash should 100% be the MVP. It’s savory, sweet and has the absolute BEST flavor when it’s roasted!
Not only is this recipe SO yummy – let me tell you the best part – It’s made with only 5 INGREDIENTS! Yup, you read that right!
I think during this time in our world, we’re all looking for something easy, simple and comforting. And this recipe is exactly that! Hello simple weeknight dinner!
Why This Recipe is the BEST!
I love how balanced this recipe is! You roast both the butternut squash and the garlic which brings out the natural sweetness and caramelization in BOTH.
Have y’all ever roasted garlic? I’ve posted a few recipes with it on my blog in the past and y’all – it’s SO good. It’s the simplest way to elevate flavor in a recipe. It results in a savory, sweet, caramelized flavor that pairs perfectly with the butternut squash!
The natural sweetness of the dish is balanced with the savoriness of the juicy chicken sausage! You guys know by now that I just love al fresco chicken sausages in everything.
I used the Sundried Tomato flavor for this pasta but I would also recommend the Roasted Garlic flavor or even the Spicy Jalapeno flavor for some extra spice.
I love a good creamy pasta sauce and this sauce is SO creamy – I used both the starchy pasta water and half and half to yield the creaminess. The good news though? Sometimes creamy pasta sauces can be so overly rich – but the half and half is never too rich for this recipe!
The rigatoni is the perfect pasta for this recipe – first off, It’s cooked to perfection – al dente deliciousness! The pasta itself is large, yet the sauce fully coats each noodle in every bite.
Overall – it’s so scrumptious. Lusciously delicious huge bites of pasta with that creamy sauce and perfectly caramelized rounds of chicken sausage in each bite! What could be better? Let’s get into how to make it!
Ingredients You Need:
- Al fresco chicken sausage
- Rigatoni pasta
- Butternut squash
- Half and half
- Salt to taste! (doesn’t count since it’s a spice, right?!)
Ways to Elevate This Recipe
Alright so, yes, this recipe is 5 ingredients but if you wanted to make it extra special – here are a few things I recommend!
First, when you’re working with a 5 ingredient recipe, I challenge you to truly utilize EVERY ingredient that you are using to the max! For example, don’t throw out that starchy pasta water, use it!
Don’t just clean the pan after you get done browning the chicken sausage – add in the pasta water to deglaze the pan and get that delicious caramelized bits and flavor from the chicken sausage!
Utilize your spice cabinet! I only use salt in this recipe – but I’m sure that a little bit of heat would go a long way here – especially red pepper flakes!
If you have fresh herbs, or if you’re like me and have a barely hanging on basil plant outside – use them! I think fresh basil or sage works well for this recipe
Lastly, if you want to make the sauce SUPER rich, add a splash of heavy cream with the half and half. Hello decadence!
Overall, this recipe is amazing as is – the perfectly al dente pasta, the caramelized chicken sausage, the luxurious creamy sauce – it’s Fall comfort deliciousness. Enjoy, my friends! -Haylie
Did you like this recipe? Here are a few others you might like:
Creamy Butternut Squash Pasta
This Creamy Butternut Squash Pasta is the most delicious Fall dinner! Perfectly cooked rigatoni smothered in a super easy homemade pasta sauce made from roasted butternut squash and garlic - add in some juicy chicken sausage and you’re all set for a delicious and simple meal!
- 3-4 al fresco sundried tomato chicken sausages, diced into rounds
- 1 large bulb garlic
- 4 cups diced butternut squash
- 10-12 oz. rigatoni pasta
- 1 and 1/2 cups half and half
- 1 cup reserved pasta water
- salt to taste
- 1 tbsp + 1 tsp olive oil (divided)
Preheat the oven to 425.
Chop the top of your garlic bulb to expose the cloves. Place the bulb on top of a small sheet of aluminum foil. Drizzle with 1 tsp of olive oil and a pinch of salt. Wrap this in the foil. Place directly on the oven rack and let it roast for 20 minutes.
While waiting, carefully dice the butternut squash into bite size pieces using a sharp knife. Or, if you want to save some time, I would highly recommend buying the butternut squash pre-cut! Spread the diced butternut squash on a baking sheet and add 1 tbsp olive oil and 1/2 tsp of salt and combine. Set aside.
When the 20 minutes is done, remove the garlic from the oven carefully (make sure it's done - you'll know it is done when the bulbs are a caramelized brown color and they are fork tender)
Turn the oven up to 450. Add in the baking sheet with the butternut squash. Roast for 20 minutes, flipping the pieces of squash halfway. If desired, at the end of the 20 minutes, broil for 1-2 minutes for extra caramelization.
When the squash are garlic are done, remove the cloves from the garlic bulb and add both the roasted cloves and butternut squash to a heat safe blender. (You can also let them cool and then add them to a regular blender).
Blend until the sauce is pureed. Add 1/2 cup of half and half. Taste and add salt if necessary.
Next, make your pasta! Follow the box instructions to cook the pasta al dente. Save at least 1 cup of your pasta water when you are draining the cooked pasta! Set aside for now.
Slice the chicken sausage into small rounds and cook for 2-3 minutes per side in a large shallow pan, until they are caramelized!
Remove once cooked and set on a plate. Add in the pasta water to deglaze the pan - about 2 tbsp worth and using a spatula, make sure to get the cooked chicken sausage bits from the bottom of the pan.
Next, add in the cooked pasta and the butternut squash sauce. Mix to combine and place on low heat. Add in 1 cup of half and half as well as about 3/4 cup of pasta water and the cooked chicken sausage. Mix to combine and let heat up on the stove for a few minutes.
Once warmed, serve the pasta! Enjoy!