Winter Squash or Pumpkin Sausage Pasta

Here’s a hearty, flavourful fall dish that’s sure to be a crowd pleaser. A big batch would be perfect for a potluck, or saved for leftovers.

Winter Squash or Pumpkin Sausage Pasta


  • 1 pound penne pasta or other chunky pasta
  • 1 pound bulk sweet Italian sausage
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1 bay leaf
  • 2 Tbsp. fresh sage cut into very thin strips
  • 1 cup dry white wine or chicken broth
  • 1 cup chicken or vegetable broth
  • 1 cup pumpkin or winter squash cooked, pureed
  • ½ cup evaporated milk
  • 1/8 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • Coarse salt and pepper to taste


  1. Cook pasta, drain, and set aside.

  2. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return to stove.
  3. Add onion and garlic to frypan and sauté until soft, 3-5 minutes.

  4. Add bay leaf, sage, and white wine/stock and cook until half of liquid evaporates, about 2 minutes.

  5. Mix in broth and pumpkin/squash. Continue stirring until sauce starts to bubble. Add sausage and reduce heat.

  6. Stir in milk. Add seasonings (cinnamon and nutmeg) and simmer 5-10 minutes to thicken.

  7. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Romano or Parmesan cheese and fresh sage leaves (optional).

Recipe Notes

Serves 6.