Butternut Squash Cavatappi with Ricotta and Italian Sausage

This pasta… Oh man, where do I even begin?? It’s packed with ALL of my favorite fall flavors, including butternut squash, sage, browned butter, and a hint of nutmeg. No joke, it is one of my favorite dishes OF ALL TIME. Ever. IMG_8002
So not only are you getting the nutty, creaminess of the squash based sauce, but it’s also smothering this al dente corkscrew pasta (also MY FAVE) and spicy-sweet Italian sausage. It’s like mac and cheese x1,000,000. Brad also loves it, which is always a good sign since he’s my picky eater 🙂
IMG_8006It’s really a cinch to make, especially if you buy a bag of peeled and pre-cubed squash. After a quick steam in the microwave it’s ready to toss in the blender with ricotta and other yummy things. You could honestly make this in one pot; just cook the sausage and set aside, then cook and drain the pasta, and pour everything back into the pot!IMG_8007Are you drooling yet? Because I am! I’m thinking I need to make this again while squash is in season… Maybe more than once. Let me know what you think of the recipe and tag me in your photos! Now get cookin good lookin!

Butternut Squash Cavatappi with Ricotta and Italian Sausage

  • Servings: 6-8
  • Difficulty: easy
  • Print

Credit: sprinklesandsuch.com


  • 16 oz cavatappi or cellentani pasta, cooked to al dente
  • 1 cup pasta water
  • 1 medium butternut squash, peeled, diced and cooked
  • 1 cup ricotta cheese
  • 2 cups chicken broth
  • 2 cloves garlic, diced
  • 10-15 sage leaves
  • 2 Tbsp butter
  • 16 oz Italian sausage, browned
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • Grated parmesan to garnish


  1. Brown Italian sausage and drain excess grease; set aside.
  2. Place butter and sage leaves in a medium pot over medium heat. Cook until sage is crisp and fragrant, (butter should be slightly browned and have a nutty smell) then remove sage leaves and drain on a paper towel.
  3. Combine steamed squash, ricotta cheese, warm broth, browned butter, crisp sage, garlic, salt and pepper, and nutmeg in a blender. Blend until smooth, adding reserved pasta water as needed.
  4. Stir sauce, pasta, and browned Italian sausage together until evenly coated. Top with parmesan cheese and enjoy!


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