This creamy tagliatelle is the perfect autumn dinner recipe! With a rich butternut squash sauce and sausage pieces stirred through it’s such a simple and delicious dish.
It’s time for autumn pasta galore 🍂
This recipe is exactly what we all need now that the clocks have gone back. It’s so dark all the time and the only thing that’s going to get me through is big bowls of comforting pasta.
This one is pretty much perfect for easing my autumn blues. The sauce is rich and buttery with thyme and the sweetness of butternut squash.
I also love the addition of sausage here. It makes the dish super rich and luscious with all that comforting meatiness that you need at this time of year.
Why we love this creamy tagliatelle…
It’s an easy dinner recipe that just screams autumn flavour and comfort food which makes it perfect for a weeknight now the nights are drawing in.
You could easily make this recipe vegetarian by leaving out the sausage all together or swapping it for your favourite brand of veggie sausages.
This is also a great base recipe for adding your own twist to by throwing in your favourite veggies with the sauce, switching the squash for sweet potato or using chicken or another protein instead of the sausage.
Butternut Squash Tagliatelle Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Butternut Squash: You could also use kabocha or another variety of winter squash. Just go with whatever you have/your favourite.
Tagliatelle: I think the long flat strands of tagliatelle work the best in this pasta dish but you could totally switch for any other variety you like.
Sausages: I like to buy my favourite sausages from the supermarket and then cut them out of their skins and fry the meat because they already have plenty of flavour to add to the dish. If you prefer you could use pork mince or shop bought sausage meat but you may need to add some extra herbs and seasoning to get the same amount of flavour.
Spices: I like to add a touch of cayenne pepper for some heat and some smoked paprika for a hint of smokiness. If you’re not a fan of spice then leave out the cayenne.
Butter: This is browned with a sprig of thyme in there to add bags of extra flavour to the final dish.
Sour Cream: This gives the creaminess to the sauce. Depending on how big the squash is that you used you may need to add a little more to give it that creamy texture.
How to make squash and sausage pasta
Roast the squash: Toss the squash with the olive oil and salt and pepper and roast until super soft. Blend until smooth.
Fry the sausage: Cook the pasta according to packet instructions making sure to reserve some of the pasta water. Remove the sausage meat from the skins and fry with the spices then set aside.
Make the sauce: In the same pan melt the butter with the thyme and cook for a few minutes until the butter begins to brown. Add the squash and sour cream with the pasta water and toss with the pasta. Add the sausage back and serve.
Equipment you need to make this recipe…
Want more? Try these other pasta recipes!
- Mushroom Orzo with Beetroot & Feta
- Prawn Linguini with Tomatoes & Feta
- Quick & Easy Pasta Puttanesca
- Orzo Risotto with Tomato & Mascarpone
- Pesto Pasta Bake with Giant Shells
- Pork Pasta with Dried Mushrooms & Spinach
- Chicken Bacon Ranch Pasta
Creamy Tagliatelle with Squash and Sausage
- 1 small Butternut Squash peeled and chopped
- Olive Oil
- Salt and Pepper
- 300 g Tagliatelle
- 4 Sausages about 250g
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Smoked Paprika
- 40 g Butter
- 4 sprigs Thyme
- 4 tbsp Sour Cream
- Heat the oven to 200°C/400°F. Put the butternut squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 40 minutes. Once roasted blend until smooth and set aside.
- Cook the pasta according to packet instructions. Reserve 100-200ml of pasta water. Cut open the sausages and remove the skins. Heat 2 tablespoons of olive oil over medium heat and add the sausage meat. Break the meat up with a wooden spoon into chunks. Add the cayenne pepper and smoked paprika. When the sausage meat has browned remove from the pan with a slotted spoon.
- Turn the heat down to medium low and add the butter. Once melted add the thyme sprigs and cook gently until the butter has turned a pale brown then remove the thyme. Add the squash, sour cream and pasta water (start with half and add more if you need to thin it out more) then season well. Add the cooked pasta and toss the sauce through the pasta with tongs. Return the sausage to the pan and toss again. Serve.
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