Crockpot Sausage and Butternut Squash Pasta Tips, FAQ & printable recipe

Tips for success

To elevate the presentation, fry the extra sage leaves in a small amount of butter until crisp before adding them as a garnish. This adds a beautiful visual element and a delightful crunch that complements the softness of the squash. Similarly, ensure the pepitas are toasted until fragrant, as this releases their oils and prevents them from tasting raw or bland.

If you find the sauce is becoming too thick during the final stage, stir in an additional tablespoon of chicken broth or even a splash of pasta water. This small adjustment can significantly improve the mouthfeel of the dish.

Always taste the sauce before serving to determine if an extra pinch of salt or freshly cracked black pepper is needed to balance the natural sweetness of the squash.

Variations

• Spicy Sausage Twist: For those who enjoy a bit of heat, substitute the sweet Italian sausage with a spicy variety. The heat pairs exceptionally well with the sweetness of the squash and the cooling, creamy nature of the mascarpone cheese.
• Vegetarian Option: Omit the sausage and increase the quantity of butternut squash to six cups. To add protein and texture, stir in a drained can of cannellini beans during the final stage of cooking, which complements the creamy sauce perfectly.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the mascarpone-based sauce may separate and the pasta texture will degrade significantly upon thawing and reheating.

Reheat

Reheat gently on the stovetop over low heat, adding a small splash of chicken broth or water to loosen the sauce until it is creamy and heated through.

Store any leftovers in an airtight container in the refrigerator for up to three days. When storing, try to keep the pasta in a single layer if possible, or place a piece of parchment paper over the surface to prevent the sauce from forming a skin. Ensure the dish is cooled to room temperature within two hours of cooking before placing it in the fridge.

You can prepare the butternut squash and dice the shallots up to 24 hours in advance, keeping them in sealed containers in the refrigerator. The sausage can also be browned ahead of time, cooled, and stored in the fridge.

This makes assembling the slow cooker ingredients a quick task, perfect for those mornings when you want to start the slow cooker and walk away for the day.

Serving ideas

Serve this pasta in warm, wide-rimmed bowls to retain heat and showcase the beautiful golden colors of the squash sauce. A side of crusty bread, such as a rustic sourdough or a warm baguette, is excellent for mopping up any remaining sauce.

The combination of the creamy pasta with a crisp green salad featuring a vinaigrette dressing provides a wonderful balance to the richness of the dish.

For a more formal presentation, you can garnish individual bowls with an extra drizzle of high-quality extra virgin olive oil or a small sprinkle of freshly grated parmesan cheese, although the mascarpone provides ample richness on its own.

Ensure the fried sage leaves and toasted pepitas are added just before serving to maintain their crisp texture and vibrant appearance, making the meal feel freshly prepared.

Frequently asked questions

Recipe card

Crockpot Sausage and Butternut Squash Pasta

Prep 10 minCook 3 h 30 minTotal 3 h 40 minServes 4

Ingredients

• 1 lb sweet Italian sausage, browned
• 4 cups butternut squash, cubed
• 1 shallot, diced
• 12 leaves fresh sage
• 2.5 cups chicken broth
• 1 pinch nutmeg
• 8 oz mascarpone cheese
• 16 oz rotini pasta
• fried sage leaves, for serving
• toasted pepitas, for serving

Instructions

1. Brown the sweet Italian sausage in a skillet over medium-high heat until fully cooked. Transfer the sausage to a 6-quart ceramic slow cooker. Add the cubed butternut squash, diced shallot, fresh sage leaves, chicken broth, and a pinch of nutmeg to the slow cooker, ensuring all ingredients are evenly distributed for consistent cooking.
2. Set the slow cooker to LOW and cook for 3.5 hours. Once the time is up and the butternut squash is velvety soft, use a potato masher to mash about half of the squash directly into the cooking liquid. Stir in the mascarpone cheese until it melts completely and combines with the mashed squash to form a luxurious, thick sauce.
3. Fold the cooked rotini pasta into the slow cooker, stirring gently until every piece is coated in the creamy squash and mascarpone sauce. Serve immediately in warm bowls, topping each portion with crispy fried sage leaves and toasted pepitas for added texture and flavor contrast.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

18.5 g

Carbohydrates

54 g

Fat

26 g

Fiber

5.5 g

Sugar

6 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.