Creamy Sausage, Butternut Squash & Sage Pasta

A cosy autumn bowl of golden squash, savoury sausage, sage and Parmesan.

👁️Why this recipe is good for your eyes

The star ingredient is butternut squash. Its orange colour comes from carotenoids including beta-carotene, which the body can convert into vitamin A. Vitamin A contributes to the maintenance of normal vision and helps support normal eye function.

The squash and sage also provide a range of plant compounds, while the dairy ingredients provide nutrients including vitamin B12. It all adds up to a comforting autumn dinner with some eye-friendly nutrition built in.

Eye-health hero: Butternut squash - a naturally rich source of beta-carotene.

📝 Ingredients (Serves 4) 

• 300g pasta
• 6 good-quality sausages
• ½ large butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• Small handful fresh sage
• 150ml double cream
• 50g Parmesan, finely grated, plus extra to serve
• Olive oil
• Salt and freshly ground black pepper
• A splash of reserved pasta water

🍽️ Method

1. Roast the squash. Heat the oven to 200°C (180°C fan). Toss the diced butternut squash with a little olive oil, salt and pepper, then roast for 20-25 minutes until tender and golden at the edges.

2. Cook the pasta. Meanwhile, cook the pasta in a large pan of salted water according to the packet instructions. Before draining, reserve a mugful of the pasta water.

3. Brown the sausage. Remove the sausage meat from its skins. Heat a splash of olive oil in a large frying pan and cook the sausage meat, breaking it into bite-sized pieces, until nicely browned.

4. Add the aromatics. Add the onion and cook until soft. Stir in the garlic and most of the chopped sage, then cook for another minute.

5. Make it creamy. Add the roasted squash, cream and Parmesan. Stir gently, adding a splash of reserved pasta water until you have a silky sauce that coats the pasta.

6. Bring it together. Add the drained pasta and toss well. Season to taste with black pepper and a little salt if needed.

7. Serve. Divide between warm bowls and finish with extra Parmesan and, if you like, a few crisp sage leaves.

The Hungry Optician Tip

For an easy restaurant-style finish, fry a few whole sage leaves in a little olive oil until crisp, then scatter them over the pasta just before serving.