30 Mar Orecchiette Pasta with Turkey Sausage and Creamy Butternut Squash

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Orecchiette Pasta with Turkey Sausage & Butternut Squash

Golden turkey sausage, caramelized shallots, and butternut squash melt into a velvety sauce that clings to every curve of the orecchiette.
A swirl of mascarpone gives it that effortless, silky finish — the kind that feels like you’ve been simmering all day, even though dinner’s ready in under an hour.
This is fall cooking at its best: warm, aromatic, and full of color. The squash brings sweetness, the turkey adds savory depth, and a splash of cognac ties everything together.
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Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 781
Ingredients Method Nutrition

Ingredients
  

  • 1 pound orecchiette pasta dried
  • 2 Tablespoons olive oil Extra Virgin
  • 20 ounces ground turkey   93% lean, (1 pound 4 ounces)
  • 2 Tablespoons shallot minced, about half a large shallot
  • 1  clove  garlic  minced and pasted
  • 24 ounces butternut squash medium-diced
  • 3 cups pasta water  reserved
  • 8 ounces cremini mushrooms sliced, about 1/4 inch
  • 1 Tablespoon Cognac
  • 8 ounces mascarpone
  • 1 bunch Italian parsley  freshly rough chopped, used for garnish
  • Parmigiano-Reggiano freshly grated, used for garnish
Turkey Sausage Seasoning
  • 1 teaspoon fennel dried, whole (lightly crushed)
  • 1/2 teaspoon basil dried
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon paprika Hungarian, dried
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon thyme dried
  • 1/4 teaspoon sage dried
  • 1/4 teaspoon red pepper flakes

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add a handful of kosher salt, then cook 1 pound of orecchiette pasta until al dente (about 9–12 minutes). Reserve 3 cups of pasta water before draining.
  2. Season the Turkey: In a bowl, combine the ground turkey with the sausage seasoning. Mix gently to distribute the spices evenly.
  3. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the seasoned turkey, shallot, and garlic. Cook, breaking up the turkey, until browned and fragrant.
  4. Build the Sauce: Add the diced butternut squash and 2 cups of the reserved pasta water. Simmer until the squash softens halfway. Stir in the mushrooms, herbs, and cognac. Continue cooking until the squash is tender and the liquid begins to reduce.
  5. Make It Creamy: Add the mascarpone cheese and the remaining pasta water. Stir until the sauce becomes silky and coats the ingredients evenly. Simmer gently until hot and bubbly.
  6. Combine: Toss the sauce with 4–5 cups of cooked pasta. Adjust seasoning with kosher salt and freshly ground black pepper.
  7. Finish & Serve: Garnish with parsley and Parmigiano-Reggiano. Serve warm.
  8. Chef’s Note: Eyeball the amount of pasta when combining — you’ll likely have a little extra. Use approximately 1 cup of pasta per serving to ensure balanced sauce coverage.

Nutrition

Calories: 781kcalCarbohydrates: 110gProtein: 22gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gCholesterol: 57mgSodium: 343mgPotassium: 1145mgFiber: 8gSugar: 8gVitamin A: 19055IUVitamin C: 37mgCalcium: 206mgIron: 3mg

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