Butternut Squash Pasta with Sausage and Spinach Recipe

Introduction

This Butternut Squash Pasta with Sausage and Spinach is a cozy, comforting dish perfect for fall or any time you crave a hearty meal. Roasted squash adds natural sweetness, balanced by savory sausage and bright spinach. It’s a creamy pasta that’s both satisfying and full of flavor.

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 1 pound Italian sausage (sweet or hot), removed from casings
• 1 large onion, chopped
• 4 cloves garlic, minced
• 5 ounces baby spinach
• 1 pound pasta (penne, rigatoni, or farfalle)
• 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 the oven to 400°F (200°C). Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss the squash with 1 tablespoon olive oil, salt, and pepper in a large bowl.
2. Step 2: Spread the squash on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
3. Step 3: While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage and set aside.
4. Step 4: To the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
5. Step 5: Add baby spinach and cook until wilted, about 2-3 minutes.
6. Step 6: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
7. Step 7: Once the squash is roasted, you can leave it in chunks or purée it in a blender or food processor for a smoother sauce, adding a tablespoon or two of water if needed.
8. Step 8: Add the roasted squash (puréed or chunky) back to the skillet with sausage, onion, garlic, and spinach. Stir to combine.
9. Step 9: Pour in the heavy cream and stir well. Add dried sage, red pepper flakes (if using), salt, and pepper. Taste and adjust seasoning.
10. Step 10: Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together to coat the pasta with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
11. Step 11: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if desired.

Tips & Variations

• For a vegetarian version, omit the sausage and sauté mushrooms or add cooked lentils instead.
• Swap out baby spinach for kale or Swiss chard for different greens and add a bit more cooking time for tougher leaves.
• If you prefer a spicier dish, increase the red pepper flakes or use hot Italian sausage.
• Adding a squeeze of fresh lemon juice before serving brightens the flavors.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if it has thickened. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can be used. Thaw and drain any excess moisture before roasting or puréeing to avoid a watery sauce.

What pasta shapes work best with this recipe?

Penne, rigatoni, and farfalle are ideal as they hold the creamy sauce well, but feel free to use your favorite pasta shape.

Butternut Squash Pasta with Sausage and Spinach Recipe

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★★★★★

5 from 66 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Butternut Squash Pasta with Sausage and Spinach combines creamy roasted butternut squash, savory Italian sausage, and tender spinach for a comforting and flavorful meal. The roasted squash adds a natural sweetness and creaminess that complements the spicy sausage and fresh greens, tossed together with al dente pasta and finished with Parmesan cheese and a hint of sage.

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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

Pasta & Dairy

• 1 pound pasta (penne, rigatoni, or farfalle work well)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving

Oils & Seasonings

• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Other

• 1/4 cup reserved pasta water

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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 to ensure even roasting.
3. Season the squash: In a large bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper to coat evenly.
4. Roast the squash: Spread the seasoned squash on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized.
5. Brown the sausage: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked, about 5-7 minutes. 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 the minced garlic and cook for an additional minute until fragrant.
7. Add spinach: Add baby spinach to the skillet and cook until wilted, about 2-3 minutes.
8. Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
9. Purée the squash (optional): For a smoother sauce, transfer the roasted squash to a blender or food processor and blend until smooth, adding a tablespoon or two of water if needed. Alternatively, leave the squash in chunks.
10. Combine ingredients: Add the roasted squash (puréed or chunky) back to the skillet with sausage, onion, garlic, and spinach. Stir well to combine.
11. Add cream and seasonings: Pour in the heavy cream, stir, then add dried sage, red pepper flakes (if using), and season with salt and pepper. Adjust seasonings to taste.
12. Incorporate pasta and cheese: Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything together, adding reserved pasta water as needed to achieve desired sauce consistency.
13. Serve: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if desired.

Notes

• You can use either sweet or hot Italian sausage depending on your spice preference.
• If you prefer a creamier sauce, purée the roasted butternut squash before mixing with the other ingredients.
• Reserved pasta water helps loosen the sauce for better coating of the pasta.
• This dish pairs well with a crisp green salad or crusty bread.
• Substitute pasta with gluten-free options if desired.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Keywords: butternut squash pasta, sausage pasta, spinach pasta, Italian pasta recipe, roasted squash pasta, creamy pasta dish