ULTIMATE BUTTERNUT SQUASH PASTA

I’ll never forget the first time I tasted butternut squash – it was at a friend’s Thanksgiving dinner, and I was instantly hooked by its sweet, nutty flavor. But it wasn’t until years later that I discovered the magic of pairing it with pasta, sausage, and spinach. Today, I’m sharing all my secrets for the most amazing Creamy Roasted Butternut Squash Pasta with Sausage and Spinach you’ll ever make! This dish is the perfect balance of comfort food and healthy eating, and it’s guaranteed to become a family favorite.

Why You’ll Absolutely LOVE This Butternut Squash Pasta

Okay, friends, let’s talk about why this Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is about to become your new go-to dinner. I’m not exaggerating when I say this dish is pure comfort food heaven. We’re talking about sweet, caramelized butternut squash, savory sausage, vibrant spinach, and a creamy sauce that ties it all together. It’s a symphony of flavors and textures that will have everyone asking for seconds (and maybe thirds!).

But beyond the incredible taste, this recipe is also surprisingly easy to make. Roasting the butternut squash brings out its natural sweetness and creates a depth of flavor that’s hard to beat. And the best part? You can customize it to your liking! Want to add more veggies? Go for it! Prefer a different type of sausage? No problem! This recipe is a blank canvas for your culinary creativity.

Ingredients You’ll Need

Here’s a rundown of everything you’ll need to create this masterpiece. Don’t worry; most of these ingredients are pantry staples!

• Butternut Squash: About 2 pounds, peeled, seeded, and cubed. Look for one that feels heavy for its size.
• Sausage: 1 pound, Italian sausage (sweet or hot, your choice!). You can also use turkey sausage for a lighter option.
• Spinach: 5 ounces, fresh spinach. Baby spinach is perfect.
• Pasta: 1 pound, pasta of your choice. I love penne, rigatoni, or farfalle.
• Olive Oil: For roasting and sautéing.
• Garlic: 4 cloves, minced.
• Onion: 1 medium, diced.
• Chicken Broth: 1 cup, low sodium.
• Heavy Cream: ½ cup, for that ultimate creamy texture.
• Parmesan Cheese: ½ cup, grated, plus more for serving.
• Salt and Pepper: To taste, of course!
• Red Pepper Flakes: (Optional) For a little kick!
• Fresh Sage: (Optional) Adds a lovely earthy flavor.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a bowl of Creamy Roasted Butternut Squash Pasta with Sausage and Spinach in no time.

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized. You want it to be easily pierced with a fork and have some browned edges.
2. Cook the Pasta: While the squash is roasting, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold and will help create a luscious sauce.
3. Brown the Sausage: In a large skillet or Dutch oven, brown the sausage over medium heat. Break it up with a spoon as it cooks. Cook until it’s no longer pink and slightly crispy. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
4. Sauté the Aromatics: Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
5. Create the Sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. This adds tons of flavor! Bring to a simmer and cook for a few minutes to reduce slightly.
6. Add the Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer for a few minutes, stirring occasionally, until the cheese is melted and the sauce is smooth. The sauce should be thick enough to coat the back of a spoon.
7. Combine Everything: Add the roasted butternut squash, cooked sausage, and spinach to the skillet. Toss gently to combine. Cook until the spinach is wilted, about 2-3 minutes.
8. Add the Pasta: Add the cooked pasta to the skillet and toss to coat everything in the creamy sauce. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency. You want the pasta to be nicely coated in the sauce!
9. Season and Serve: Season with salt, pepper, and red pepper flakes (if using) to taste. Serve immediately, garnished with extra Parmesan cheese and fresh sage (if using).

Success Tips for the BEST Butternut Squash Pasta

Want to guarantee pasta perfection? Here are a few golden rules to follow:

• Don’t overcrowd the baking sheet: When roasting the butternut squash, make sure to spread it in a single layer. Overcrowding the pan will cause the squash to steam instead of roast, and you won’t get that beautiful caramelization. If needed, use two baking sheets.
• Use high-quality sausage: The sausage is a key ingredient in this dish, so choose a good quality one with lots of flavor. I love using Italian sausage, but you can also use chorizo, andouille, or even plant-based sausage.
• Don’t skip the pasta water: That starchy pasta water is your secret weapon for creating a creamy, emulsified sauce. Don’t be afraid to add it a little at a time until you reach your desired consistency.
• Taste and season as you go: Always taste your dish at each stage of cooking and adjust the seasoning as needed. Salt and pepper are your friends!
• Get creative with toppings: While Parmesan cheese and fresh sage are classic toppings for this dish, feel free to experiment with other options. Toasted pumpkin seeds, chopped walnuts, or a drizzle of balsamic glaze would all be delicious additions.

Variations and Substitutions

One of the best things about this recipe is how versatile it is! Here are a few ideas to customize it to your liking:

• Vegetarian: Omit the sausage and add more vegetables, such as mushrooms, bell peppers, or zucchini. You can also use vegetable broth instead of chicken broth.
• Vegan: Omit the sausage, heavy cream, and Parmesan cheese. Use plant-based sausage, coconut cream or cashew cream instead of heavy cream, and nutritional yeast for a cheesy flavor.
• Spicy: Add more red pepper flakes or a pinch of cayenne pepper to the sauce. You can also use hot Italian sausage.
• Different Pasta: Feel free to use any type of pasta you like! Gluten-free pasta works well too.

Serving Suggestions

This Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a complete meal on its own, but here are a few ideas to round out your dinner:

• Side Salad: A simple green salad with a vinaigrette dressing is a perfect complement to the richness of the pasta.
• Garlic Bread: Crusty garlic bread is always a welcome addition to any pasta dish.
• Roasted Vegetables: Roast some extra vegetables alongside the butternut squash, such as Brussels sprouts, carrots, or sweet potatoes.

Make-Ahead and Storage Instructions

This dish is even better the next day, as the flavors have time to meld together! Here’s how to make it ahead and store it:

• Make-Ahead: You can roast the butternut squash, cook the sausage, and prepare the sauce ahead of time. Store each component separately in the refrigerator for up to 3 days. When you’re ready to serve, simply combine everything and cook until heated through.
• Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of broth or water if needed to loosen the sauce.
• Freezing: While you can freeze this pasta, the texture of the sauce may change slightly upon thawing. If you do freeze it, allow it to thaw completely in the refrigerator before reheating.

More Delicious Sausage Recipes to Try!

If you’re a fan of sausage, I’ve got some other recipes you’ll definitely want to try. For a quick and addictive appetizer, check out my BBQ SAUSAGE BITES. They’re always a crowd-pleaser! And when the weather turns chilly, nothing beats a bowl of CREAMY DREAMY SAUSAGE SOUP. It’s pure comfort in a bowl. Or, if you’re in the mood for something hearty and flavorful, give my ZUPPA TOSCANA a try – it’s a classic for a reason! For a healthier option, try my SPINACH MEATBALLS. They are so good, you won’t even realize they are good for you! Looking for a comforting casserole? Then SAUSAGE POTATO CASSEROLE is the right one! Finally, for an easy weeknight meal, you can’t go wrong with Cheesy Ranch Potatoes & Smoked Sausage. So many options!

Printable Recipe: Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

Here’s a handy printable recipe card for you to keep in your kitchen:

Final Thoughts

There you have it, friends! My secret recipe for the most incredible Creamy Roasted Butternut Squash Pasta with Sausage and Spinach. I promise, once you try this dish, it’ll become a staple in your kitchen. It’s the perfect combination of flavors, textures, and comfort, and it’s sure to impress your family and friends. So, go ahead, give it a try, and let me know what you think! Happy cooking!

Ultimate Butternut Squash Pasta with Sausage and Spinach

Amelia

This creamy butternut squash pasta combines sweet roasted butternut squash, savory sausage, and fresh spinach in a rich and flavorful sauce. It’s an easy-to-make comfort food that’s perfect for a weeknight dinner and guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 650 kcal

Equipment

• Baking Sheet
• Large bowl
• Large pot
• Colander
• Large skillet or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife
• Cutting board

Ingredients

  

• 2 pounds butternut squash, peeled, seeded, and cubed
• 1 pound Italian sausage, sweet or hot
• 5 ounces fresh spinach
• 1 pound pasta penne, rigatoni, or farfalle
• 2 tablespoons olive oil, plus more for sautéing
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 cup low-sodium chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese, plus more for serving
• Salt to taste
• Pepper to taste
• Red pepper flakes optional
• Fresh sage optional
• 1 teaspoon salt for pasta water

Instructions

 

• Preheat oven to 400°F (200°C).
• Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper.
• Spread the squash in a single layer on a baking sheet.
• Roast for 20-25 minutes, or until tender and slightly caramelized.
• While the squash is roasting, cook the pasta according to package directions, adding 1 teaspoon of salt to the boiling water.
• Reserve about 1 cup of pasta water before draining.
• In a large skillet or Dutch oven, brown the sausage over medium heat, breaking it up with a spoon as it cooks.
• Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
• Add the diced onion to the skillet and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
• Bring to a simmer and cook for a few minutes to reduce slightly.
• Stir in the heavy cream and Parmesan cheese.
• Reduce the heat to low and simmer for a few minutes, stirring occasionally, until the cheese is melted and the sauce is smooth.
• Add the roasted butternut squash, cooked sausage, and spinach to the skillet. Toss gently to combine.
• Cook until the spinach is wilted, about 2-3 minutes.
• Add the cooked pasta to the skillet and toss to coat everything in the creamy sauce.
• If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
• Season with salt, pepper, and red pepper flakes (if using) to taste.
• Serve immediately, garnished with extra Parmesan cheese and fresh sage (if using).

Notes

For best results, roast the butternut squash in a single layer to ensure proper caramelization. Don’t skip reserving the pasta water, as it helps create a creamy and emulsified sauce. You can prepare the butternut squash, sausage, and sauce ahead of time and store them separately in the refrigerator for up to 3 days. To make this vegetarian, omit the sausage and add mushrooms or other vegetables. For a vegan version, use plant-based sausage, coconut cream or cashew cream instead of heavy cream, and nutritional yeast for a cheesy flavor. Leftovers can be stored in the refrigerator for up to 3 days.