Creamy Butternut Squash Orecchiette with Italian Sausage

There’s something especially satisfying about the way sweet butternut squash and savory Italian sausage simmer together into a rich ragù. A splash of white wine adds depth, while caramelized shallots and Pecorino Romano bring layers of savory flavor to every bite. Tossed with orecchiette and finished with a dollop of creamy ricotta, this comforting pasta strikes the perfect balance between rustic and elegant. It feels right at home on a fall table – equally suited for a cozy weeknight dinner or an autumn gathering with friends as the leaves begin to change.

4 tablespoons olive oil, divided, plus more for drizzling

1 pound chicken or pork Italian sausage, casing removed

5 shallots, thinly sliced

5 cloves garlic, thinly sliced

1½ pounds butternut squash, cubed (about half of a large squash)

1 cup dry white wine

1 tablespoon honey

3 sprigs thyme

12 oz dried orecchiette

½ cup Pecorino Romano cheese, grated

Kosher salt and freshly ground black pepper

½ cup ricotta cheese (optional)

chili flakes, for serving (optional)

Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the sausage and sear, breaking it into pieces about the size of small meatballs. Cook until browned on all sides, about 5 to 7 minutes. Transfer to a plate a set aside.

Add the remaining 2 tablespoons olive oil to the pot. Add the shallots and garlic and season with Kosher salt. Reduce heat to medium-low and cook, stirring frequently, until softened and caramelized, about 10 minutes. If the bottom of the pot begins to darken too quickly, add a splash of water and scrape up any browned bits.

Increase heat to medium-high. Add the squash and season with additional Kosher salt and black pepper. Cook, stirring occasionally, about 5 minutes. Add the white wine and scrape up any browned bits from the bottom from the pot. Stir in the honey.

Return the sausage to the pot and add the thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook until the squash is very tender, 15 to 20 minutes.

Meanwhile, bring a large pot of generously salted water to a boil. Cook the orecchiette until al dente. Reserve 1 cup of pasta water before draining.

Remove and discard the thyme sprigs. Add the orecchiette and 1 cup reserved pasta water to the squash mixture. Increase heat to medium-high and cook, stirring frequently, until some of the squash breaks down and creates a thick, silky sauce that coats the pasta, about 2 to 3 minutes.

Remove from heat and stir in Pecorino Romano until incorporated.

Top with ricotta, if desired. Finish with chili flakes and a drizzle of olive oil.