This recipe is a Claire’s Table signature dish, and is one of my absolute favorites (if I had to pick one). In this pasta, creamy sweetness is brought by the butternut squash, some spice comes from the Italian sausage, and the whole dish is tossed in an herby sage oil to add that extra level of flavor. To make this dish hearty, for a more-complete weeknight meal, I also add in mushrooms and arugula. Once tossed with extra pasta water and Parmesan- the glossy, cheesy sauce really completes the dish

I posted this recipe on my Instagram in November of 2021. It is a huge hit among my followers, and also my family! I made this butternut squash pasta for my sister once, and she made it again in the same week because she loved it.

Things to know before making this butternut squash pasta dish

You’ve got options when it comes to butternut squash. This recipe will use up about half of a fresh butternut squash, when peeled, broken down, deseeded, and cubed. Most times, this is what I use. But also most times, I end up with cramped hands, and I’ve broken a sweat. If you’re not into all the knifework a while butternut squash requires, grab a bag of frozen next time you hit the store. Another benefit to doing so: you can keep most of the other ingredients for this recipe stocked in the freezer and pantry for nights where there might not be much in the fridge and you need a quick pantry meal.

This recipe has you fry sage and other herbs in oil before continuing on to sauté onions and mushrooms. I included this step as a way to build flavor into the dish, and also to maximize the herbs since there’s not a major saucy component. I love using fresh herbs in dishes, but I didn’t want to bite into pieces of leaves as I enjoyed the meal- I wanted to herbaceous-ness to carry through the dish more evenly. Beware when frying the sage leaves! They with sputter when you add them into the hot oil!

Recipe details:

Butternut Squash, Sausage, and Sage Pasta

A Claire’s Table signature pasta dish- this pasta combines the spice from Italian sausage with the herbaceous qualities of sage, and the buttery sweetness from squash. Added into pasta, this is a complete meal that makes for a great weeknight meal, and nothing short of delicious. 

Author: Claire Jaspers

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Cook Time 40 mins Total Time 40 mins Servings: 6

Ingredients:

Servings

• 1 lb Italian sausage (Spice level to your preference)
• 4 tbsp olive oil (divided)
• 6-8 sage leaves
• 1-2 Oregano sprigs (or 1 tsp dried)
• 1-2 thyme sprigs (or 1 tsp dried)
• 1 onion (small diced)
• 8 oz mushrooms (thinly sliced)
• 1 tbsp balsamic vinegar
• 4 clove garlic (minced)
• ¹⁄₂ butternut squash, cubed (or 1 bag frozen)
• 1 tbsp maple syrup (or agave or honey)
• 1 lb orecchiette (or other small pasta)
• 3 handfulls of arugula (or chopped spinach)
• ¹⁄₂ cup Parmesan, finely shredded

Instructions:

1. Over medium heat, add 1 tablespoon of olive oil to a heavy-bottom pot, like a Dutch oven. 

2. Add Italian sausage to pot and cook through, breaking up the sausage as you go. For extra spice, add red chili flake. Remove from pot, leaving behind the extra fat. Set sausage aside.

3. Heat the remaining 2 tablespoons of olive oil. To the hot oil, add sage leaves and sprigs of fresh herbs, being careful because they will sputter! Remove from oil once they go a shade or two darker, and drain on a paper towel. Set aside. 

4. To the sage oil, add the onions and mushrooms with a pinch of salt. Sauté on medium heat for 7-10 minutes, stirring occasionally. During the cooking, they will release some liquid and then begin to brown.

5. To the onion and mushrooms, add balsamic vinegar and let reduce for a couple minutes. Then add minced garlic and, if using, dried oregano and thyme. Sauté for a couple more minutes, then remove from pot. Set aside with the sausage.

6. At this point, begin cooking your pasta in a pot of salted, boiling water.

7. Back to the Dutch oven/heavy-bottomed pot, toss together butternut squash, a pinch of salt, and a tablespoon of water. Over medium heat, cover and let the squash steam for 5 minutes. If not starting to soften, toss and let steam 5 more minutes.

   Once the squash is starting to soften, toss with maple syrup/agave/honey, and continue cooking for 5 minutes.

8. Add in the arugula, and toss to help it start to wilt down. Add back in the sausage, mushrooms, onions, cooked pasta, and several cranks of black pepper.

9.  Pour in about a cup of pasta-cooking water, and toss. Sprinkle in half of the Parmesan cheese, then toss the pasta, and repeat- until a cheesy, creamy, glossy sauce is formed.

10. Taste the pasta dish and adjust salt and pepper if needed. Slice up the fried sage leaves and sprinkle over the dish. Serve with more Parmesan on the side.

Keywords: pasta, sausage, butternut squash

1. […] I wrote this recipe for a Snack Series, featured on my Instagram page, in preparation for the 2021 NFL Super Bowl!…

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