This creamy roasted butternut squash pasta with sausage and spinach is a hearty and flavorful dish perfect for cozy dinners. The roasted squash creates a velvety sauce that pairs beautifully with savory sausage, tender pasta, and fresh spinach, making it a well-balanced and comforting meal.
Why You’ll Love This Recipe
- Rich and Creamy: The butternut squash sauce is velvety smooth and indulgent.
- Nutrient-Packed: Filled with vitamins from the squash and spinach, plus protein from the sausage.
- Perfect for Fall: A warm, comforting dish that’s ideal for cool weather.
- Simple to Make: Roasting the squash and blending it into a sauce is easy and rewarding.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butternut squash, peeled and cubed
- Olive oil
- Salt and pepper
- Italian sausage (ground or links, casing removed)
- Garlic, minced
- Baby spinach
- Heavy cream (or milk for a lighter version)
- Grated Parmesan cheese
- Chicken or vegetable broth
- Pasta (penne, rigatoni, or your choice)
- Optional: Red pepper flakes, fresh parsley
Directions
- Roast the Squash:
- Preheat the oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, or until tender and caramelized.
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1 cup of pasta water, then drain.
- Cook the Sausage:
- In a large skillet, cook the sausage over medium heat until browned and fully cooked. Remove from the skillet and set aside.
- Make the Sauce:
- In a blender, combine roasted squash, garlic, heavy cream, Parmesan cheese, and 1/2 cup of broth. Blend until smooth. Add more broth if needed to reach your desired consistency.
- Combine the Dish:
- In the same skillet, return the sausage and add the spinach. Cook until the spinach wilts. Pour in the butternut squash sauce and stir to combine. Add the cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
- Serve:
- Garnish with additional Parmesan cheese, parsley, or red pepper flakes for a spicy kick. Serve warm.
Servings and Timing
- Servings: 4–6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Skip the sausage and add sautéed mushrooms or roasted chickpeas for extra protein.
- Gluten-Free: Use gluten-free pasta to make the dish gluten-free.
- Spicy Kick: Use hot Italian sausage or add extra red pepper flakes to the sauce.
- Cheese Swap: Replace Parmesan with Pecorino Romano for a sharper flavor.
- Greens Upgrade: Swap spinach with kale or Swiss chard for a heartier green.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the butternut squash sauce separately for up to 3 months. Thaw in the refrigerator and combine with fresh-cooked pasta and sausage.
- Reheating: Reheat in a skillet over medium-low heat, adding a splash of broth or cream to revive the sauce.
FAQs
Can I use pre-cut butternut squash?
Yes, pre-cut squash saves time and works perfectly for this recipe.
What type of pasta is best?
Short pasta like penne, rigatoni, or fusilli works well, as it holds the sauce beautifully.
Can I make this dish dairy-free?
Yes, substitute heavy cream with coconut milk and use a dairy-free Parmesan alternative.
How can I make the sauce extra smooth?
Blend the sauce thoroughly in a high-speed blender for a silky texture.
Can I use another type of squash?
Yes, acorn squash or pumpkin can be substituted for butternut squash.
Is this dish kid-friendly?
Absolutely! The creamy, slightly sweet sauce is often a hit with kids. Adjust seasonings to suit their tastes.
What’s the best way to prevent the sauce from drying out?
Use reserved pasta water to loosen the sauce while tossing with the pasta.
Can I prepare this dish ahead of time?
Yes, you can roast the squash and prepare the sauce in advance. Store it in the refrigerator and reheat when ready to assemble the dish.
Can I add other vegetables?
Roasted bell peppers, onions, or zucchini are great additions to this dish.
How can I make it low-carb?
Swap the pasta with zucchini noodles or spaghetti squash for a low-carb version.
Conclusion
Creamy roasted butternut squash pasta with sausage and spinach is the ultimate comfort food, offering a delightful blend of rich flavors and wholesome ingredients. This satisfying dish is as easy to make as it is to enjoy. Whether for a casual weeknight dinner or a special gathering, this recipe is sure to impress and leave everyone asking for seconds.
Print
Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting pasta dish featuring roasted butternut squash, savory sausage, and fresh spinach, all enveloped in a rich Parmesan cream sauce. Perfect for cozy dinners and sure to become a family favorite.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (such as penne or farfalle)
- 1 pound Italian sausage (spicy or mild), casings removed
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Roast the Butternut Squash:
- Preheat the oven to 425°F (220°C).
- Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for 20–25 minutes, or until the squash is tender and lightly caramelized. Remove from the oven and set aside.
- Cook the Pasta:
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Cook the Sausage:
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the sausage and cook, breaking it into crumbles, until browned and fully cooked, about 5–7 minutes. Remove the cooked sausage from the skillet and set aside.
- Prepare the Sauce:
- In the same skillet, add the minced garlic and cook for 1–2 minutes until fragrant.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and nutmeg (if using). Simmer gently, stirring often, until the cheese is melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time to reach your desired consistency.
- Combine the Ingredients:
- Add the roasted butternut squash, cooked sausage, and fresh spinach to the skillet with the sauce. Stir until the spinach wilts and everything is well coated in the creamy sauce.
- Toss the cooked pasta into the skillet, combining it thoroughly with the sauce and toppings.
- Serve:
- Serve the pasta immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes for some heat, if desired.
- Cook the Sausage:
- While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Notes
- For a vegetarian option, omit the sausage or replace it with plant-based sausage alternatives.
- This recipe pairs well with garlic bread or a fresh green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or reserved pasta water to loosen the sauce.
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