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
Scale
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.
