If you’re looking for a dish that’s cozy, comforting, and packed with flavor, this Butternut Squash Pasta with Sausage and Spinach Recipe is an absolute must-try. It brings together the natural sweetness of roasted butternut squash with the savory bite of Italian sausage and the freshness of baby spinach, all tossed in a creamy sauce that clings perfectly to your favorite pasta. Every bite feels like a warm hug, making it a perfect weeknight dinner or a dish to impress friends with minimal effort. Plus, it celebrates vibrant colors and hearty textures that make this recipe as beautiful as it is delicious.
Ingredients You’ll Need
Simple yet essential ingredients create the magic in this recipe. Each one adds a unique layer of flavor, texture, or color that transforms a basic pasta dinner into something truly special.
- Butternut squash: Roasting caramelizes its natural sugars for a sweet, velvety base.
- Italian sausage: Brings a savory, spiced richness that balances the squash’s sweetness.
- Baby spinach: Adds freshness and a pop of green that lightens the dish.
- Pasta (penne, rigatoni, or farfalle): These shapes hold sauce beautifully for every bite.
- Heavy cream: Creates a luscious, silky sauce that ties all components together.
- Parmesan cheese: Adds a nutty, salty depth and a touch of indulgence.
- Onion and garlic: The aromatic foundation enhancing every flavor.
- Olive oil: For roasting and sautéing, giving everything a golden finish.
- Dried sage: Offers an herbal note that pairs perfectly with squash and sausage.
- Red pepper flakes (optional): A subtle kick for those who love a bit of heat.
- Salt and freshly ground black pepper: To season and elevate each element.
- Reserved pasta water: A handy secret to help the sauce cling perfectly to the pasta.
How to Make Butternut Squash Pasta with Sausage and Spinach Recipe
Step 1: Prepare and Roast the Butternut Squash
Start by peeling, seeding, and cutting the butternut squash into bite-sized cubes. Toss those cubes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roasting at a high temperature caramelizes the sugars, making the squash wonderfully tender with just the right hint of sweetness. This step forms the heart of your sauce, so don’t skip the roasting!
Step 2: Brown the Sausage
While the squash roasts, heat olive oil in a large skillet and add the Italian sausage, removing it from its casing first. Breaking it up as it browns releases all that glorious savory flavor, and it cooks quickly in about 5 to 7 minutes. Once cooked, set it aside—this sausage will make your dish sing.
Step 3: Sauté the Onion, Garlic, and Spinach
In the same skillet, toss in the chopped onion and cook until soft and translucent, around 5 minutes. Adding garlic next, let it cook just long enough to become fragrant, about one minute. Then, add the baby spinach and stir until it wilts, creating a vibrant green component that brightens the whole dish.
Step 4: Cook Your Pasta to Perfection
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Reserve about a 1/4 cup of the pasta water before draining—this little addition will help marry the sauce with the pasta flawlessly in the final steps.
Step 5: Purée the Roasted Squash (Optional)
If you prefer a creamy sauce, transfer your roasted squash to a blender or food processor and blend until smooth, adding a tablespoon or two of water if needed. You can also keep the squash in chunks for a chunkier texture that gives the dish even more body and bite.
Step 6: Combine All Ingredients and Finish the Sauce
Return the sausage, sautéed onion, garlic, and spinach to the skillet and add the roasted squash (puréed or chunky). Stir in the heavy cream, dried sage, and red pepper flakes if you’re using them. Season with salt and pepper to taste, then mix in the cooked pasta and Parmesan cheese. Use the reserved pasta water a little at a time to reach your preferred sauce consistency. Toss everything together so each piece of pasta is enveloped in that incredible sauce.
Step 7: Serve It Up!
Your Butternut Squash Pasta with Sausage and Spinach Recipe is ready to delight your taste buds. Serve it hot with a sprinkle of extra Parmesan cheese and a pinch of red pepper flakes for some visual and flavor appeal. The aroma alone will have everyone at the table eager to dig in.
How to Serve Butternut Squash Pasta with Sausage and Spinach Recipe
Garnishes
Adding a bit of freshly grated Parmesan cheese right on top makes all the difference, bringing a salty, creamy finishing touch. For an extra burst of color and mild heat, sprinkle a pinch of red pepper flakes or some chopped fresh parsley. A drizzle of good-quality olive oil can also elevate the richness of the dish.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a rustic loaf helps soak up any delicious sauce left on the plate, making your meal complete. Roasted vegetables or a bowl of simple sautéed mushrooms also complement the flavors without overpowering the main attraction.
Creative Ways to Present
For a family-style dinner, serve the pasta right in the skillet or transfer it to a beautiful serving bowl to show off those vibrant colors. Individual portions topped with microgreens or toasted pine nuts add a touch of elegance when entertaining. Trying colorful pasta shapes or mixing in a handful of toasted pumpkin seeds can also add unexpected texture and visual interest.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash Pasta with Sausage and Spinach Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen overnight, making your next meal just as enjoyable. Be sure to cool it completely before refrigerating to maintain the best texture.
Freezing
This dish freezes well but is best if you purée the squash before combining everything to prevent texture changes. Freeze it in portions in freezer-safe containers or zip-top bags for up to 2 months. When you’re ready, thaw overnight in the fridge to keep the integrity of the sauce and sausage intact.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or cream to loosen the sauce if needed. Microwaving works as well, but stirring every 30 seconds helps heat it evenly without drying out the pasta. Either way, you’ll have a quick, delicious meal ready in minutes.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great lighter alternative and will still provide plenty of flavor. Just be sure to use the same amount and cook it fully before mixing it in.
Is this recipe gluten-free?
To make this Butternut Squash Pasta with Sausage and Spinach Recipe gluten-free, simply swap out regular pasta for your favorite gluten-free pasta. The sauce and other ingredients are naturally gluten-free.
Can I make this recipe vegan?
Yes, with a few substitutions! Use plant-based sausage, replace heavy cream with coconut or cashew cream, and use vegan Parmesan or nutritional yeast to get a similar depth of flavor.
What pasta shape works best?
Shapes like penne, rigatoni, or farfalle hold onto the creamy sauce well thanks to their ridges and hollow centers, but you can use your favorite pasta shape to customize the dish to your taste.
Can I prepare parts of this recipe in advance?
You can roast the butternut squash and cook the sausage ahead of time to save yourself some prep later. Store them separately in the fridge and combine with fresh spinach and pasta when ready to serve.
Final Thoughts
This Butternut Squash Pasta with Sausage and Spinach Recipe is one of those dishes that feels both indulgent and wholesome, combining seasonal ingredients in a way that’s approachable for any home cook. Whether you’re making it for a cozy night in or sharing it with friends, it never fails to impress with its vibrant flavors and comforting textures. I hope you give it a try and fall in love with this delicious blend as much as I have!
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Butternut Squash Pasta with Sausage and Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This comforting Butternut Squash Pasta with Sausage and Spinach combines roasted, caramelized squash with savory Italian sausage and tender spinach, all coated in a creamy Parmesan sauce. Perfect for a hearty weeknight dinner, this recipe balances sweet, savory, and spicy flavors with easy steps and familiar ingredients.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Sausage and Vegetables
- 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 tablespoon olive oil
Pasta and Sauce
- 1 pound pasta (penne, rigatoni, or farfalle)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- 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 for even roasting.
- Season the Squash: Toss the cubed squash in a large bowl with 1 tablespoon of olive oil, salt, and pepper to taste to ensure flavor and proper roasting.
- Roast the Squash: Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- Brown the Sausage: In a large skillet or Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high heat. Add sausage (removed from casings) and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté Onion and Garlic: Using the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Cook Spinach: Add baby spinach to the skillet and cook until wilted, about 2-3 minutes.
- Cook Pasta: Meanwhile, 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 pasta water before draining.
- Purée Squash (Optional): For a creamier sauce, blend roasted squash in a food processor or blender until smooth, adding a tablespoon or two of water if needed. Alternatively, keep squash in chunks.
- Combine Ingredients: Return sausage to skillet and add roasted squash (puréed or whole), onion, garlic, and spinach. Stir to combine evenly.
- Add Cream and Seasonings: Pour in heavy cream, then add dried sage, red pepper flakes (if using), and season with salt and pepper. Stir well and adjust seasoning to taste.
- Toss Pasta with Sauce: Add cooked pasta and grated Parmesan to skillet. Toss to coat pasta in sauce, adding reserved pasta water as needed to reach desired sauce consistency.
- Serve: Serve immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes, if desired.
Notes
- For a smoother sauce, purée the roasted butternut squash before adding it to the skillet.
- You can use either sweet or spicy Italian sausage depending on your heat preference.
- Reserve pasta water to adjust sauce thickness easily and help the sauce cling to the pasta.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper flavor.
- Serve immediately for best texture; leftovers may thicken and require reheating with additional cream or pasta water.
