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Butternut Squash Sausage Pasta

Join Jessica Horning as she delves into the art of hospitality with small children, including a tip discovered from hosting a weekly Bible study. Along with the knowledge learned from running a business centered on sourdough, Jessica shares a mouthwatering meal perfect for any occasion. She discusses the benefits of monthly meal planning and the importance of intentional inquisitiveness during conversations. Don't miss the recommended must-have kitchen items at the end and a story that may take the grand prize! We're so glad you're here! 

Butternut Squash Sausage Pasta

(By Jessica Horning)

One of my family’s favorite wintertime cozy dinners is Butternut Squash Sausage Pasta. This creamy dish features the Alfredo recipe from generations back in my Sicilian family and pairs well with salad, green beans, broccoli or any other fresh vegetable. Chef’s kiss! Or, to say it like my grandmother would, “Let’s mangia!” You can chop the spinach and cube the squash in advance. That way, once it’s time to cook dinner, this dish will only take about as long as the squash takes to roast!


1 whole butternut squash or frozen diced butternut squash

1 pound ground Italian sausage (mild or hot depending on preference)

1 pound pasta of any shape (recommended: rotini, farfalle, penne)

Olive oil


1 cup heavy cream

2 egg yolks, beaten

¼ cup salted butter

1 tablespoon minced garlic (3 cloves)

⅔ cup shredded Parmesan cheese, plus more for topping

 teaspoon pepper

2 cups spinach, chopped (fresh or frozen)


1. Peel the squash and deseed the center. Cut in half-inch to 1-inch cubes and arrange on a baking sheet in one layer. Toss with olive oil, plus salt and pepper to taste. Roast at 400° for 20 minutes or until tender.

2. While squash is roasting, prepare the other elements. Cook the pasta per package instructions and drain. You should be able to time the pasta to be finished at the same time the squash comes out of the oven. (Alternatively, you can use frozen diced butternut squash and roast it in the oven. It saves lots of prep time and especially helps when butternut squash isn’t in season.)

3. Brown sausage in a large pan with a little olive oil, breaking it up until the meat is fully cooked and the pieces are not in big chunks. Set aside and keep warm.

4. Make the sauce: Mix cream and egg yolks together in a separate bowl. Melt butter in the pan on medium-high heat until bubbling. Add garlic and cook until slightly golden. Add cream mixture. Let that come to a boil, stirring to prevent it from burning. Add in the Parmesan and stir until the consistency becomes a bit thicker. Add in pepper and spinach and stir.

5. Add sausage and pasta to the sauce and combine fully to coat the noodles. Gently fold in the roasted squash. Top with ⅓ cup Parmesan and serve.

Butternut Squash Sausage Pasta
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