Butternut Squash Pasta with Sausage and Spinach Recipe

“`html

If you are craving a cozy, flavorful dish that perfectly balances creamy, savory, and fresh elements, this Butternut Squash Pasta with Sausage and Spinach Recipe is about to become your new favorite. Roasted butternut squash adds a luscious, naturally sweet creaminess that pairs beautifully with hearty Italian sausage and bright, tender spinach. Every forkful offers a wonderful mix of textures and tastes that feel both indulgent and comforting, making it a crowd-pleaser for family dinners or casual gatherings.

Ingredients You’ll Need

Each ingredient in this dish is simple yet plays a vital role in building the layers of flavor and texture that make this Butternut Squash Pasta with Sausage and Spinach Recipe so irresistible. From the sweetness of the roasted squash to the savory meatiness of the sausage, everything works harmoniously to create a dish that’s anything but ordinary.

• Butternut squash: The star ingredient providing sweet, creamy body and a beautiful golden hue.
• Italian sausage: Adds a savory, spiced punch that complements the mild squash perfectly—choose sweet or hot based on your mood.
• Large onion: Builds a subtle, caramelized sweetness and depth to the sauce.
• Garlic cloves: Deliver a fragrant aroma and bold flavor that lifts the whole dish.
• Baby spinach: Offers fresh, vibrant green notes and a tender texture contrast.
• Pasta: Penne, rigatoni, or farfalle are great choices that hold sauce well and add a satisfying bite.
• Heavy cream: Brings luscious richness and ties the sauce together for a velvety finish.
• Grated Parmesan cheese: Sprinkled into the sauce and on top for an umami-packed, nutty flavor boost.
• Olive oil: For roasting and sautéing, giving everything a silky base.
• Dried sage: Adds an earthy herbal note that pairs beautifully with squash and sausage.
• Red pepper flakes (optional): A little heat to balance the creamy sweetness perfectly.
• Salt and freshly ground black pepper: Essential seasonings to enhance every ingredient.
• Reserved pasta water: A secret weapon to adjust sauce consistency and help it cling 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 and cubing the butternut squash into roughly 1-inch pieces. Toss it with olive oil, salt, and pepper to highlight its natural sweetness. Roast the squash in a preheated 400°F oven for 20 to 25 minutes until tender and slightly caramelized. This roasting step deepens its flavor and creates a luscious texture that serves as the base for the sauce.

Step 2: Brown the Sausage

While the squash roasts, heat olive oil in a skillet and cook the Italian sausage after removing it from the casings. Break the sausage into small pieces as it browns to develop flavorful crusts all around. Once cooked through, remove it from the pan to make room for the aromatics.

Step 3: Sauté Onion, Garlic, and Spinach

In the same skillet, soften the chopped onion until golden and fragrant, then add minced garlic for a minute. The aromas build layers of flavor that meld perfectly with the sausage and squash. Toss in the baby spinach last, cooking just until wilted to retain its vibrant color and freshness.

Step 4: Cook the Pasta

While vegetables and sausage cook, boil salted water and cook your chosen pasta until al dente. Be sure to reserve about 1/4 cup of the pasta water before draining, as the starchy water will help marry the sauce and noodles seamlessly.

Step 5: Purée or Chunk the Roasted Squash

You can either leave the roasted butternut squash in chunky bites for heartier texture or purée it until smooth for a creamy sauce. If blending, add a tablespoon or two of water if needed for a silky finish. This flexibility allows you to tailor the dish to your preferred texture.

Step 6: Combine Ingredients and Finish the Sauce

Return the cooked sausage to the skillet with onions, garlic, spinach, and the prepared squash. Stir in the heavy cream along with dried sage and red pepper flakes if you want a gentle kick. Season generously with salt and black pepper, then add the Parmesan cheese to enrich and thicken the sauce.

Step 7: Toss Pasta with the Sauce

Add the drained pasta to the skillet and toss it with the sauce, coating every piece in that velvety, flavorful mixture. If the sauce feels too thick, use a splash of the reserved pasta water to loosen it up perfectly.

Step 8: Serve Immediately

Serve this magical Butternut Squash Pasta with Sausage and Spinach Recipe hot, garnished with extra Parmesan and a sprinkle of red pepper flakes for color and heat. It’s best enjoyed fresh to appreciate the creamy, rich textures paired with savory sausage and delicate spinach.

How to Serve Butternut Squash Pasta with Sausage and Spinach Recipe

Garnishes

A generous sprinkle of freshly grated Parmesan cheese adds an irresistible salty finish, while a pinch of red pepper flakes shines with a subtle heat that contrasts the sweet squash beautifully. Fresh sage leaves or cracked black pepper can also add a final pop of aroma and texture on top.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette to add refreshing brightness. Garlic bread or crusty artisan bread is perfect for sopping up every last bit of the luscious sauce. Roasted vegetables or a simple tomato bruschetta can also be great accompaniments to round out the meal.

Creative Ways to Present

For an elegant touch, plate the pasta in shallow bowls and top with a sprig of fresh herbs or a light drizzle of high-quality olive oil. Serve family-style in large warm platters, encouraging everyone to dig in and enjoy the hearty, comforting flavors together. This dish is just as stunning when presented in individual mason jars for casual celebrations or picnics.

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 continue to meld, making it even tastier the next day. Just give it a good stir before reheating to redistribute the sauce evenly.

Freezing

This pasta can be frozen if needed, but it’s best to freeze it without the heavy cream added to maintain the best texture. Portion the meat, spinach, and squash mixture into freezer-safe containers or bags for up to 2 months. When ready to eat, thaw overnight and gently reheat with cream added fresh.

Reheating

Reheat leftovers slowly on the stove over low heat to avoid breaking the cream sauce. Add a splash of milk or reserved pasta water to revive the sauce’s silky consistency. Microwaving is fine for convenience but stirring halfway through helps heat it evenly.

FAQs

Can I use vegetarian sausage for this Butternut Squash Pasta with Sausage and Spinach Recipe?

Absolutely! Vegetarian or plant-based sausage can be swapped in to maintain the savory, spiced element without meat, making the dish suitable for vegetarians who eat plant-based alternatives.

Is it necessary to purée the butternut squash for the sauce?

Not at all. Leaving the squash in chunks gives you more texture and a rustic feel, while puréeing creates a creamy, smooth sauce. Choose based on your preference!

What type of pasta works best for this recipe?

Pasta shapes like penne, rigatoni, or farfalle are ideal because their ridges and pockets hold onto the thick sauce beautifully, giving you maximum flavor in every bite.

Can I make this recipe gluten-free?

Yes! Just swap the regular pasta for your favorite gluten-free alternative. The dish’s flavor shines through no matter the pasta used.

How spicy is this dish with red pepper flakes?

The red pepper flakes add a gentle warmth rather than intense heat, which balances the sweetness of the squash and creaminess of the sauce. You can easily adjust or leave it out to suit your taste.

Final Thoughts

Once you try this Butternut Squash Pasta with Sausage and Spinach Recipe, it’s sure to become a cherished go-to in your cooking repertoire. The comforting blend of roasted squash, savory sausage, and fresh spinach with creamy pasta creates a harmonious dish that warms the heart and satisfies the soul. So grab your ingredients, gather loved ones around the table, and enjoy every delicious, cozy bite!

“`

Butternut Squash Pasta with Sausage and Spinach Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 68 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Butternut Squash Pasta with Sausage and Spinach is a comforting and hearty dish combining roasted butternut squash, savory Italian sausage, and fresh spinach. The roasted squash either remains chunky or is puréed for a creamy sauce, enriched with heavy cream and Parmesan cheese. Perfect for an autumn or winter meal, this recipe brings together sweet and savory flavors with a hint of sage and optional heat from red pepper flakes.

---

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

Protein

• 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

Cook Mode Prevent your screen from going dark

---

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 cube the butternut squash into roughly 1-inch pieces for even roasting.
3. Season the Squash: In a large bowl, toss the cubed squash with 1 tablespoon of olive oil, salt, and freshly ground black pepper to enhance flavor.
4. Roast the Squash: Spread the squash in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
5. Brown the Sausage: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage (removed from casings) and cook, breaking it up with a spoon, until browned and fully cooked (about 5-7 minutes). Remove the sausage from the skillet and set aside.
6. Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute, allowing the aromas to develop.
7. Add Spinach: Add the baby spinach to the skillet and sauté until wilted, about 2-3 minutes, incorporating its fresh flavor into the mix.
8. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve 1/4 cup of pasta water for adjusting sauce consistency.
9. Purée the Squash (optional): For a smoother sauce texture, transfer the roasted squash to a blender or food processor and blend until smooth, adding a tablespoon or two of water if needed to facilitate blending. Alternatively, leave the squash in chunks for texture.
10. Combine Ingredients: Return the sausage to the skillet and add the roasted squash (puréed or chunky) along with the onion, garlic, and spinach. Stir well to combine the flavors.
11. Add Cream and Seasonings: Pour in the heavy cream, stirring to incorporate. Add dried sage, red pepper flakes if using, salt, and pepper. Taste and adjust seasoning as desired for a balanced flavor.
12. Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss thoroughly to coat with the sauce. Stir in the grated Parmesan cheese and mix until melted and combined. If the sauce is too thick, gradually add the reserved pasta water until you reach your preferred consistency.
13. Serve: Serve the pasta immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes for added heat if desired.

Notes

• For a vegetarian option, omit the sausage and consider adding sautéed mushrooms or chickpeas as a protein substitute.
• The red pepper flakes are optional and can be adjusted based on your heat preference.
• Using fresh sage instead of dried can enhance the flavor.
• To save time, the butternut squash can be roasted ahead of time and stored in the refrigerator for up to 2 days before assembling the dish.
• This dish pairs well with a simple green salad or crusty bread to round out the meal.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian