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Creamy Butternut Squash Pasta with Sage and Thyme

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Creamy, cozy, and full of fall flavor, this one-pan butternut squash gnocchi with sausage, thyme, and sage is a 30-minute dinner dream.

Ingredients

Scale

  • 1 lb potato gnocchi (shelf-stable or fresh)

  • 1 tablespoon olive oil

  • 8 oz Italian sausage (mild or spicy), casings removed

  • 2 tablespoons butter

  • 2 cups butternut squash, peeled and cubed

  • 1 small shallot, finely diced

  • 2 cloves garlic, minced

  • 1 teaspoon chopped fresh thyme (or ½ tsp dried)

  • 1 teaspoon chopped fresh sage (or ½ tsp dried)

  • ½ cup chicken broth

  • ¾ cup heavy cream

  • ½ cup freshly grated Parmesan cheese

  • Salt and black pepper, to taste

  • Optional: extra sage leaves for garnish

Instructions

  • In a large skillet, heat olive oil over medium heat. Add gnocchi and pan-fry for 5–7 minutes until golden. Remove and set aside.

  • In the same pan, cook sausage until browned and crumbled. Remove and set aside.

  • Melt butter in the pan, add squash, and cook 10–12 minutes until tender.

  • Stir in shallots, garlic, thyme, and sage. Cook 1–2 minutes until fragrant.

  • Add broth and cream, stirring to combine. Simmer 3–4 minutes to thicken.

  • Return sausage and gnocchi to the skillet. Stir in Parmesan and simmer 2–3 minutes.

  • Season with salt and pepper, garnish with fresh sage, and serve warm.

Notes

  • Use turkey sausage for a lighter option.

  • Add baby spinach at the end for a green boost.

  • Substitute squash with pumpkin or sweet potato.

  • For dairy-free, use coconut cream and omit cheese.

Find it online: https://dryrecipes.com/creamy-butternut-squash-pasta-with-sage-and-thyme/