Roasted Butternut Squash Pasta

Serves: 6

Author: Abby, @abby_thome

"Butternut Squash is transformed into the creamiest, most flavorful sauce once it is roasted with a few delicious ingredients. A fantastic way to offer vegetables at dinner time that everyone will approve of! Pair with your favorite Alfresco Chicken Sausage for a well-rounded meal."


1 package al fresco Sweet Italian Style Chicken Sausage

2lb cubed butternut squash

3 shallot, peeled

1 head of garlic, cut the top off exposing bulbs

1 tsp dried thyme

1 tsp oregano

1 tsp onion powder

1 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

3 Tbsp olive oil


  • 1Place the butternut squash, shallot + prepped bulb of garlic onto a baking sheet.
  • 2Drizzle everything with olive oil, thyme, oregano, onion powder, garlic powder, salt and pepper.
  • 3Toss together evenly coat with spices + olive oil.
  • 4Bake at 400Ā° for 40 minutes, tossing half way through.
  • 5Once the 40 minutes is up, add the chicken sausage to the baking sheet and put everything back into the oven for 20 additional minutes.
  • 6Remove baking sheet from the oven and set the chicken sausage to the side Into a blender, add the roasted squash and shallot. Squeeze the softened roasted garlic out from its bulbs and put into the blender.
  • 7Add 3/4 cup of the reserved pasta water + 3/4 cup heavy cream and blend until smooth. *Add more pasta water to thin sauce if needed.
  • 8Toss pasta with butternut squash sauce and top sliced Alfresco Chicken Sausage Optional: toasted bread crumbs and parmesan cheese - ENJOY!
  • 9For toasted panko crumbs, add 3 Tbsp butter to a pan with 1.5 cup panko crumbs, 1/2 Tbsp dried parsley and 1/4 tsp garlic powder. Over medium-low heat stir together until panko crumbs become golden, remove from heat.