Butternut Squash Pasta with Sausage and Spinach Recipe

Introduction

This comforting butternut squash pasta combines savory Italian sausage and fresh spinach for a flavorful, hearty meal. The roasted squash adds natural sweetness and creaminess, making it a perfect dish for cozy evenings. Simple to prepare, it’s a wonderful way to enjoy seasonal vegetables with a twist.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound Italian sausage (sweet or hot, your preference), removed from casings
• 1 large onion, chopped
• 4 cloves garlic, minced
• 5 ounces baby spinach
• 1 pound pasta (penne, rigatoni, or farfalle work well)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup reserved pasta water

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
3. Step 3: In a large bowl, toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper.
4. Step 4: Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
5. Step 5: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (5-7 minutes). Remove and set aside.
6. Step 6: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
7. Step 7: Add the baby spinach and cook until wilted, about 2-3 minutes.
8. Step 8: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
9. Step 9: Optional: Transfer the roasted squash to a blender or food processor and blend until smooth, adding a tablespoon or two of water if needed for a creamy sauce.
10. Step 10: Add the roasted squash (puréed or chunky) to the skillet with sausage, onions, garlic, and spinach. Stir to combine.
11. Step 11: Pour in the heavy cream and stir. Add dried sage, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings.
12. Step 12: Toss the cooked pasta into the skillet with the sauce. Add the grated Parmesan cheese and mix well. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
13. Step 13: Serve immediately, garnished with extra Parmesan and a sprinkle of red pepper flakes if desired.

Tips & Variations

• For a vegetarian option, substitute the sausage with sautéed mushrooms or use a plant-based sausage alternative.
• Roasting the butternut squash caramelizes its natural sugars, enhancing flavor—don’t skip this step!
• If you prefer a smoother sauce, blending the squash creates a creamy texture without extra dairy.
• Swap out spinach for kale or Swiss chard for a different leafy green twist.
• Use gluten-free pasta to accommodate dietary preferences without compromising taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or cream to loosen the sauce if it has thickened. For best texture, enjoy reheated pasta soon after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the squash and sausage mixture in advance and refrigerate it. Cook the pasta fresh when ready to serve to prevent it from becoming mushy.

What type of sausage is best for this recipe?

Italian sausage, either sweet or hot depending on your preference, works best. You can also choose turkey or chicken sausage for a leaner option.

Butternut Squash Pasta with Sausage and Spinach Recipe

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★★★★★

5 from 92 reviews

This hearty Butternut Squash Pasta with Sausage and Spinach combines roasted sweet butternut squash with savory Italian sausage, tender spinach, and a creamy Parmesan sauce. Roasting the squash brings out its natural sweetness, which balances perfectly with the spicy sage-seasoned sausage. This comforting fall-inspired dish is easy to prepare, featuring perfectly cooked pasta tossed in a luscious, flavorful sauce ideal for a wholesome family meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 5 ounces baby spinach

Meat

• 1 pound Italian sausage (sweet or hot, your preference), removed from casings

Dairy

• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving

Pantry

• 1 pound pasta (penne, rigatoni, or farfalle work well)
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup reserved pasta water

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
2. Prepare the Squash: Peel, seed, and cut the butternut squash into roughly 1-inch cubes for even roasting.
3. Season the Squash: In a large bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and freshly ground black pepper to taste.
4. Roast the Squash: Spread the seasoned squash in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes until the squash is tender and slightly caramelized, enhancing its natural sweetness.
5. Brown the Sausage: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up with a spoon, and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
6. Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
7. Cook Spinach: Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes, stirring occasionally.
8. Cook Pasta: While the sausage and vegetables cook, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
9. Purée the Squash (Optional): For a smoother sauce, transfer the roasted squash to a blender or food processor and purée until smooth. Add a tablespoon or two of water if needed to help blend. Alternatively, keep the squash in chunks for a chunkier texture.
10. Combine Ingredients: Add the puréed or chunked roasted squash to the skillet with sausage, onion, garlic, and spinach. Stir well to combine everything evenly.
11. Add Cream and Seasonings: Pour in the heavy cream and stir to incorporate. Add dried sage, red pepper flakes if using, and season with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
12. Mix in Pasta and Cheese: Add the cooked pasta to the skillet and toss to coat with the creamy sauce. Stir in the grated Parmesan cheese and toss again. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
13. Serve: Serve the pasta immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if desired for an extra kick.

Notes

• You can use either sweet or hot Italian sausage depending on your spice preference.
• If you prefer a vegetarian version, omit the sausage and add mushrooms or chickpeas for protein.
• Reserve pasta water to adjust sauce consistency as it helps the sauce adhere better to the pasta.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Roasting the butternut squash caramelizes its natural sugars, adding depth to the sauce flavor.
• Use pasta shapes like penne, rigatoni, or farfalle that hold sauce well.

Keywords: butternut squash pasta, Italian sausage pasta, spinach pasta, creamy pasta sauce, roasted squash, fall pasta recipe, easy dinner