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.
Ingredients
Scale
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
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare the squash: Peel, seed, and cut the butternut squash into roughly 1-inch cubes to ensure even roasting.
- Season the squash: In a large bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper to coat evenly.
- 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.
- 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.
- 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.
- Add spinach: Add baby spinach to the skillet and cook until wilted, about 2-3 minutes.
- 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.
- 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.
- Combine ingredients: Add the roasted squash (puréed or chunky) back to the skillet with sausage, onion, garlic, and spinach. Stir well to combine.
- 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.
- 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.
- 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
