Butternut Squash with Sausage, Sage, and Spicy Chiles

2026-10-25 · Serves 2–3

Ingredients

• 1 lb butternut squash (makes about 1 cup puree)
• Extra-virgin olive oil, for the squash
• Kosher salt, for the squash
• 1 gallon (4 L) water
• 4 Tbsp (40 g) kosher salt (Diamond Crystal)
• 6 oz (170 g) bulk Italian sausage, sweet or hot
• Extra-virgin olive oil, a generous glug for the pan
• 3 garlic cloves, smashed
• 8–10 fresh sage leaves
• 1 tsp thinly sliced oil-packed Calabrian chiles (seeds removed before slicing), plus more to taste
• Freshly ground black pepper
• 8 oz (225 g) casarecce, gemelli, or strozzapreti
• ¼ cup (30 g) 50/50 Parmigiano-Reggiano and Pecorino Romano, finely grated, plus more to serve
• 2 Tbsp unsalted butter

Method

1. Roast the squash. Heat the oven to 450°F. Line a sheet pan with parchment. Halve the squash lengthwise, scoop out the seeds, drizzle the cut faces with olive oil, and season lightly with salt. Roast cut side up for 20 minutes. Lower the oven to 325°F and roast until the squash is fully tender when pierced, 20–40 minutes more.
2. Puree the squash. When it is cool enough to handle, scoop the flesh into a blender or food processor and discard the skin. Puree with a glug or two of olive oil and a splash of water until thick and smooth. Season lightly with salt. Measure 1 cup for this recipe and freeze the rest for up to 3 months.
3. Heat the pasta water. Fill a large pot (at least 6 quarts) with the water and salt. Cover and bring to a boil.
4. Sear the sausage. Shape the sausage into one patty. Heat a generous glug of olive oil in a large skillet over medium-high heat. Add the patty and sear, smashing it down now and then. Don't move it until a good crust forms on the bottom, about 5 minutes.
5. Fry the sage and garlic. Flip the sausage, add the garlic and sage, and lower the heat to medium. Pull the sage out as soon as it crisps, 30 seconds to 1 minute, and drain it on a paper towel. Cook until the garlic browns and the sausage is almost cooked through, 2–3 minutes more. Smash the garlic into the oil and break the sausage into small bits.
6. Add the heat. Add the Calabrian chiles and many twists of black pepper. Cook a few seconds to flavor the oil.
7. Build the sauce. Add about ½ cup (120 ml) of pasta water and simmer, scraping up the browned bits, until the sausage is cooked and the water has reduced by half, 2–3 minutes. Stir in the squash puree for a few seconds. Slide the skillet off the heat.
8. Cook the pasta. Return the water to a boil, add the pasta, and set a timer for 2 minutes less than the shortest time on the package. Stir during the first 2 minutes. When the pasta is 1½–2 minutes from al dente, move it to the skillet. Reserve at least 1 cup (240 ml) of pasta water.
9. Finish. Put the skillet over medium heat and toss, adding splashes of pasta water, until the noodles are al dente and the sauce is juicy. Turn the heat to very low. Add the cheese and butter and toss to emulsify, adding water as needed to keep it creamy. Taste, and adjust with salt and pepper.
10. Divide among warm bowls, crumble the fried sage over the top, and serve right away with more cheese.

At a Glance

Notes