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Squash, sausage and sage pasta bake recipe

Squash, sausage and sage pasta bake recipe

13 ratings

Combine seasonal squash with juicy pork sausages and fragrant sage for a creamy, indulgent pasta bake fit for a midweek meal. Top with Cheddar cheese and blitzed breadcrumbs for a crispy, golden finish. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 980 calories / serving
  • Freezable


  • 8 sausages
  • 1 butternut squash, peeled, deseeded and cut into 2cm chunks
  • 10 sage leaves, 3 whole, 7 chopped
  • 2 tbsp olive oil
  • 45g buttery spread
  • 3 tbsp plain flour​
  • 500ml milk
  • 125g mature Cheddar, grated
  • 400g penne
  • 2 slices wholemeal bread, torn
  • 250g cherry tomatoes, halved
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    14g 71%
  • Sugars

    19g 21%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 124.8g Protein 38.3g Fibre 11.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the sausages, squash and half the chopped sage in the oil on a large baking tray. Season and roast for 20-25 mins until the sausages are cooked through and the squash is tender.

  2. Meanwhile, melt the spread in a large pan over a medium heat. Stir in the four to make a thick paste and cook for 1 min. Slowly add the milk, stirring constantly to a smooth sauce. Simmer for 4-5 mins until thickened. Stir in 100g cheese and cook for 1 min until melted. Remove from the heat, cover and set aside.

  3. Cook the pasta to 2 mins less than pack instructions. Drain.

  4. Pulse the bread to crumbs in a food processor. Tip into a bowl; stir in the remaining chopped sage and cheese.

  5. Slice the sausages into 1cm-thick rounds. Tip into the sauce with the squash, pasta and tomatoes. Mix well; pour into a baking dish about 30 x 20cm. Scatter the breadcrumb mix over; nestle in the sage leaves. Bake for 10-15 mins until the cheese has melted and the topping is crisp.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pasta bake recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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