Why this recipe sings

• This lovely butternut squash pasta sauce makes a perfect quick dinner for the whole family.
• The recipe is versatile and easy to substitute and play with ingredients in the pantry. Swap the butternut with pumpkin and the sausages with thick-cut bacon or pancetta, add thyme for sage, or use goat cheese instead of parmesan.
• The sweetness of the butternut combined with ginger, honey, fresh herbs, savory sausages, and parmesan creates a flavor that ticks all the boxes.

Here is what you need

• Butternut squash cut into 1/2-inch cubes. On a weeknight when I have had a long day at work but still want a quick, homemade dinner, I get the pre-cut butternut squash from my local grocer. Frozen butternut cubes also work well. Substitute with pumpkin or sweet potatoes.
• A whole garlic head. It adds so much flavor when roasted with herbs and olive oil.
• Fresh herbs. Use herbs like thyme, sage and rosemary sprigs. Dried herbs will work just fine as well. I use whatever is available in my pantry if I can’t find fresh herbs. Dried sage, rosemary and thyme are great. If you have just one of these, use it with some dried oregano or Greek seasoning blend.
• Heavy cream. It adds more creaminess to the sauce.
• Extra virgin olive oil.
• Pasta. Use your favorite pasta. Here, I am using rigatoni pasta. But I have used linguine and orecchiette in the past.
• Sausages. My go-to is rustic Greek sausages with a little heat. You can use spicy Italian or sweet sausage, bratwurst or chorizo. Feel free to substitute with thick bacon or pancetta. Or use mushrooms saute in butter with lots of freshly ground pepper.
• Parmesan cheese. You can also use grated pecorino romano or creamy goat cheese.
• Ground ginger. I love the mildly spicy bite and sweetness of ground ginger. If you want a more intense flavor, use grated fresh ginger instead.
• Honey. It intensifies the sweetness of the butternut an pairs perfectly with the savory sausage.
• Sea salt and freshly ground pepper for seasoning, and chili flakes for serving.

Preheat oven to 400 F.

Cut the top part of a garlic head. Place it in the middle of a small aluminum foil piece—season garlic with sea salt and freshly ground pepper. Add a couple of thyme sprigs, rosemary, and sage. Add a tablespoon of olive oil on top. Fold the aluminum foil snuggly and secure it around the garlic head.

In a bowl mix the butternut squash cubes with 2 tbsp olive oil, sea salt and a generous portion of freshly ground pepper.

Arrange the rest of thyme sprigs, rosemary and sage on a rimmed baking sheet.

Arrange the squash in one layer on top of the fresh herbs. Place the garlic head (wrapped in aluminum foil) on the baking sheet to roast with the squash. (Image 3)

Roast for 45 minutes until the squash is tender.

Wait a couple of minutes for the garlic head to cool down. Squeeze the soft garlic flesh out.

Transfer the squash and garlic flesh to a food processor.

Blend until smooth. Season with sea salt and freshly ground pepper.

Start preparing the pasta about 15 minutes before the squash is out of the oven.

Boil the pasta until al dente. Scoop out 1 cup of pasta water.

Chop the sausage into 1/3-inch pieces.

Heat 2 tbsp olive oil in a medium sauté pan. Add 2-3 sage leaves and thyme sprigs. After half a minute, add the sausage. Cook until it is fully cooked with crispy edges. Remove the herb sprigs from the pan.

In the same skillet, mix the butternut pasta sauce with the sausage. Add the heavy cream, parmesan, ground ginger and honey. Stir well.

Bring the pasta pot close to the skillet (it should be finished cooking the pasta by now) and with the help of a slotted spoon or tongs, transfer the pasta to the butternut squash sauce. It is perfectly fine if some pasta water is transferred as well.

Stir gently to coat every single pasta in the sauce. Use some of the reserved pasta water until the sauce reaches your desired consistency.

Serve warm in bowls with generous amounts of parmesan and chili flakes.