This fettuccine with butternut squash, sausage, and goat cheese is the perfect fall pasta because it comes together quickly, has the main food groups, (veggies, fat, carbs, and protein) and is completely satisfying. The sweetness of the roasted squash plays off the salty sausage and tangy goat cheese to create one super easy and delicious pasta dish.
Note*** During fall I usually get a big butternut squash, peel it, cut it into bite size pieces, toss it with some olive oil, salt, pepper, a pinch of cinnamon and sage, and a splash of maple syrup, then roast it in the oven at 400 degrees for about 20 minutes. Then I let it cool and keep it in the fridge for whenever I want to use it. (i.e. this recipe)
Fettuccine with Butternut Squash, Sausage, and Goat Cheese Ingredients:
- ½ – ¾ pound fettuccine pasta (just eyeball it depending on how much you want to make)
- 1 tablespoon salt for pasta water
- 2 tablespoon neutral oil such as avocado or canola
- ½ pound sweet Italian sausage (about 2 or 3 sausages if you buy them in the casing)
- 1 large shallot
- 4 leaves of sage
- 2 cups roasted butternut squash (see note above)
- ¼ cup white wine (you can always sub with water or stock if you don’t want to use alcohol)
- ½ cup grated parmesan
- 1 ounce of goat cheese per person
First, start off by bringing a pot of water to a boil.
In a separate heavy bottomed pan, (I always use my Dutch oven) start browning your sausage in the oil. Over medium heat, break the sausage up and continue to cook it until it is nice and golden brown, and a crust starts to develop at the bottom of the pan. Once the sausage is brown, add in the chopped shallot and continue to sauté until it is soft and translucent.
At this point, your pot of water should be boiling. Add 1 tablespoon of kosher salt to your pasta water and stir to combine. Throw in your fettuccine and cook to al dente. (about 1 minute less than package instructions)
Add the chopped fresh sage and butternut squash to the pan with the sautéed sausage, and stir to combine. Next deglaze the pan with the wine, and scrape up the brown bits from the bottom of the pan. When the pasta is ready, add it into the pan with the sausage and squash, and toss it all together. If the pasta looks a little dry, add a small ladle of pasta water to the pan and toss together. The starch from the pasta water will help create a creamy texture. Next, top with the grated parmesan cheese. Toss the pasta so that everything is combined, and the cheese, squash, and sausage are evenly distributed throughout the pasta.
Serve up the pasta and top each serving with about an ounce of crumbled goat cheese.
Enjoy this fettuccine with butternut squash, sausage, and goat cheese for a quick weeknight meal or pack the leftovers for lunch. This meal is hearty, delicious, and packed with the flavors of fall. Enjoy!
