Butternut squash with sausage, sage, and spicy chiles [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 375) by Joshua McFadden and Martha Holmberg

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Ingredients

bulk Italian sausage
pecorino Romano cheese
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Serves : 2-3

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

jennifer_dg7844 on March 24, 2026

Made this for Thanksgiving, and it was phenomenal!
emilybran on February 18, 2026

Very good. Omitted the chilis.
ShayLRoss on February 09, 2026

Really great flavor, would make it again. For the first time, I used kielbasa instead of sausage, which cut down on the cooking time. This would be great with different kinds of protein.
rmardel on January 24, 2026

This was very good. I used gluten free pasta, then I made the components as written, leaving the sausage in discrete not too small chunks. I finished the dish somewhat differently than recommended and these changes worked well for me. I left the sausage, garlic, Calabrian chili mixture separate in its own skillet. Once I removed the pasta from the cooking water, I added it to another skillet with the squash puree and the cooking water and finished the cooking until the squash puree had coated (and filled) the pasta. Then I aded the cheese and butter and stirred until creamy and well combined. It is important to manage the heat at this point or the pasta will stick. Then I plated with the creamy squash pasta first and topped it with the spicy sausage/chili sauce/chunks. This allowed the creaminess of the pasta and squash to shine, punctuated by the sharp heat and flavors of the sausage. I got all the flavors but they each were allowed to shine on their own as well.
Plumberful on January 14, 2026

This is my first cook from this book and we loved it! I used a mild Sweet Italian Turkey sausage and substituted some nice Aleppo pepper for the Calabrian chiles, which balanced the sweetness of the roasted squash very nicely, without overpowering it. I used the entire cup of pasta cooking water for the final cooking of the pasta in the pan. This is a definite repeat!
pockems on January 12, 2026

Delicious - only complaint is the butternut squash is overpowered by the sausage / chiles, and kind of disseapears in its own sauce. My family wouldn't have known there was squash in this if I hadn't told them.
kimdube17 on January 11, 2026

Used acorn squash and gluten free pasta
shylastrath on January 11, 2026

I kept the sausage in bigger pieces and subbed Trader Joe’s jarred fermented Calabrian chiles (1T). Used extra sausage, so I added extra pasta water and regular water. I would order this in a restaurant - it was very good.
patioweather on December 07, 2025

This would be $20 for a bowl in a restaurant.
SheilaS on November 15, 2025

I thought this might be too sweet but the hot Italian sausage, Calabrian chiles and “many grinds of black pepper” provided a perfect balance. I added a big handful of arugula but otherwise followed the recipe.