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
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare the Squash: Peel, seed, and cube the butternut squash into roughly 1-inch pieces for even roasting.
- 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.
- 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.
- 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.
- 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.
- Add Spinach: Add the baby spinach to the skillet and sauté until wilted, about 2-3 minutes, incorporating its fresh flavor into the mix.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
