Penne Pasta with Roasted Squash Sausage and Pecans Recipe

"Good As It Gets"

 By that, I mean when you take that first bite of this penne with roasted squash, sausage, and pecans, you will say, "It doesn't get any better than this!"

You will delight in the comforting flavors of my Penne Pasta with Roasted Squash, Sausage, and Pecans—a dish that embodies the essence of hearty Italian cuisine fused with autumnal warmth. This recipe marries tender roasted squash with savory sausage and crunchy pecans, creating a symphony of textures and tastes that is both satisfying and comforting.

The star of this dish is the roasted squash, its caramelized sweetness complementing the robust flavors of Italian sausage. Together, they infuse the penne pasta with a rich, savory essence that lingers on the palate. Pecans add a delightful crunch and nutty undertone, elevating each bite’s earthy flavor.

As you infuse the aromatic herbs and garlic into the sauce, you ensure each pasta strand is coated, guaranteeing a mouthful packed with depth and complexity. Whether preparing this as a cozy weeknight dinner or showcasing it at a festive gathering, this dish satisfies your appetite and soul, invoking memories of crisp fall days and shared meals with loved ones.

Prepare to embark on a culinary journey that celebrates the bounty of the season and the unique and comforting allure of Italian-inspired flavors.

Sage Butter

When I saw this recipe for sage butter called for 20 whole leaves of sage, I thought it was a typo. That's a lot of sage, but you make sage butter with it, which is, in my opinion, what makes this recipe so good. In the process, you crisp the sage leaves.

Sage butter is a simple yet transformative condiment. Sage leaves' earthy, slightly peppery essence melds with butter's rich, creamy depth. This classic compound butter enhances dishes with its aromatic and savory profile, making it a versatile addition to savory and sweet recipes.

Fresh sage leaves are gently sautéed or fried in butter to prepare sage butter until crisp and fragrant. The butter absorbs the sage's essence, creating a luxurious spread or sauce that elevates pasta dishes, roasted vegetables, and grilled meats.

Sage butter's herbaceous notes complement butternut squash, pumpkin, and other autumnal flavors. Beyond savory applications, it can be incorporated into baked goods or drizzled over pancakes for a delightful twist on breakfast fare.

Whether used as a finishing touch or as a primary flavor component, sage butter adds depth and sophistication to any dish, imparting a comforting and aromatic experience with each bite.

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5 from 2 votes

Penne Pasta with Roasted Squash, Sausage and Pecans Recipe

Another favorite with my wife and kids

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Pasta

Cuisine: Italian

Servings: 6 servings

Ingredients

• 2½ pounds butternut squash
• 3 tablespoons olive oil extra virgin
• salt and freshly ground pepper to taste
• fresh nutmeg grated, to taste
• 1 tablespoon fresh sage chopped
• 20 whole sage leaves
• ½ cup pecans chopped coarsely
• 3 tablespoons butter unsalted
• 1- pound sweet Italian sausage
• 1 pound penne pasta or substitute any fusilli or other curly pasta
• ¼ cup Asiago cheese freshly grated, plus extra for the table

Instructions

Prepare the Squash & Pecans

• Whether the night before or night of, start by preheating your oven to 400°F.
• While the oven is heating, peel and cut the squash into 1-inch diced cubes. Toss them with 2 tablespoons of olive oil on a large rimmed baking sheet and arrange them to a single layer.
• Season them with a little salt & pepper, to taste, nutmeg and bake for 30 minutes until they are tender.
• Top with chopped sage, toss and reserve.
• While the squash is baking, arrange the pecans on a pie plate into a single layer and bake for about 4 minutes until toasted. When done, reserve for later.

Get the Water Boiling

• Heat a large stock (soup, pasta) pot of water seasoned with a little salt until boiling. Add the pasta and cook until al dente.

  If you new to cooking and are unfamiliar with this term, al dente, it's important you learn it. You are going to see it over and over in most pasta and risotto recipes.

Prepare the Sage Butter & Sausage

• While the pasta is cooking, preheat a large fry pan and add the butter until it melts.

  Don't let it burn so adjust your heat appropriately.
• Add the sage leaves and cook over medium heat, turning once until the leaves are crisp. This should take just a couple of minutes so keep your eye on them.
• Transfer the leaves to a plate and pour the sage butter into a bowl. Reserve the sage leaves and butter for assembling the dish.

  I guess you could do all this the night before but I'm not sure how the leaves will hold up or if you can avoid snacking on them all night so best to prepare this the night of.
• In the same pan, add the remaining tablespoon of oil and squeeze the sausage meat out of the casing into the pan. With a wooden spoon, break up the sausage into pieces and cook until well browned and no pink is showing. This should take about 7 minutes.

Putting It All Together

• When the pasta is perfect, remove a cup of the pasta water and reserve. Drain the rest of the pasta and return it to the pot.
• Over moderate heat, add the sausage and reserved melted sage butter. Gradually stir in the reserved pasta water and then fold in the reserved roasted butternut squash cubes.
• Add the reserved pecans and ¼ cup Asiago cheese. Taste and adjust seasoning with salt and pepper.

Serving

• If you are serving family style, transfer everything to a large serving bowl, top with the crisp sage leaves and serve with some extra Asiago cheese.
• If you are plating and serving, portion out the pasta into warm bowls (plates), top with a couple of sage leaves and serve. Be sure there is a little extra Asiago cheese on the table.

Some of My Favorite Pasta Recipes