Ultimate Butternut Squash Pasta with Sausage and Spinach
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.
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.