This Butternut Squash Pasta with Sausage and Spinach is the perfect comfort dish — combining the sweetness of roasted squash with savory sausage, fresh spinach, and a luxuriously creamy sauce.
It’s hearty, nutritious, and made for chilly evenings or cozy weeknight dinners.
Why You’ll Love This Butternut Squash Pasta
Creamy & Comforting: A silky sauce made from roasted squash and cream.
Sweet Meets Savory: Butternut squash and sausage are a flavor match.
Nutritious Twist: Includes spinach for added fiber and vitamins.
Satisfying & Filling: A complete one-bowl meal.
Fall Favorite: Perfect for seasonal dinners or holiday menus.
What You’ll Need (Ingredient Highlights)
Butternut Squash: Roasted for sweetness and used as the base of the sauce.
Italian Sausage: Adds richness and savory depth (mild or spicy).
Pasta: Penne, rigatoni, or shells work best.
Spinach: Wilts into the pasta for a vibrant, nutritious touch.
Garlic & Onion: Aromatic base for flavor.
Heavy Cream: For a velvety sauce.
Parmesan Cheese: Salty, cheesy finish.
Olive Oil: For roasting and sautéing.
Salt, Pepper, & Nutmeg: To balance and enhance flavor.
Pro Tips Before You Start
Peel and Cube Squash Evenly: For consistent roasting.
Use Hot Italian Sausage: If you like a little heat.
Cook Pasta Al Dente: It will finish in the sauce.
Blend Sauce Until Smooth: Use a high-powered blender for creamy texture.
Stir in Spinach at the End: So it just wilts and stays vibrant.
How to Make Butternut Squash Pasta with Sausage
Step 1: Roast the Butternut Squash
Preheat oven to 400°F (200°C).
Peel and cube squash, toss with olive oil, salt, and pepper.
Roast on a baking sheet for 25–30 minutes until tender and lightly browned.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil.
Cook pasta until al dente.
Drain and reserve 1/2 cup of pasta water.
Step 3: Brown the Sausage
In a large skillet, cook sausage until browned and fully cooked.
Remove with a slotted spoon and set aside.
Step 4: Make the Sauce
In the same skillet, sauté onion and garlic until fragrant.
Add roasted squash and heavy cream.
Transfer mixture to a blender and puree until smooth. Return to skillet.
Step 5: Combine Everything
Add pasta, sausage, and spinach to the sauce.
Toss gently until spinach wilts.
Add Parmesan cheese and a splash of pasta water if needed to loosen.
Step 6: Serve
Plate warm with extra cheese and cracked black pepper. Enjoy!
What to Serve It With
Garlic bread or focaccia
Simple arugula salad
Roasted Brussels sprouts or green beans
A glass of Chardonnay or Pinot Grigio
Variations / Substitutions
Make it Vegetarian: Skip sausage and add roasted mushrooms or chickpeas.
Use Kale Instead of Spinach: Hearty and earthy.
Dairy-Free Version: Use coconut cream and nutritional yeast.
Gluten-Free: Use your favorite GF pasta.
Add Heat: Stir in crushed red pepper flakes.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of broth or cream.
Freezer: Freeze sauce separately for up to 2 months.
FAQs
Can I use frozen butternut squash?
Yes, just roast it until soft or steam before blending.
Can I make the sauce ahead?
Absolutely! Store in the fridge and reheat when ready.
Is this dish spicy?
Not unless you use spicy sausage — adjust to your taste.
What’s the best pasta shape to use?
Short pasta like rigatoni or penne hold the sauce well.
Can I add more veggies?
Yes! Try zucchini, bell peppers, or peas.
Final Thoughts
This Butternut Squash Pasta with Sausage and Spinach is a hearty, flavorful dish that brings fall comfort to your table any time of year.
Creamy, cozy, and balanced with a touch of green, it’s perfect for family dinners, entertaining guests, or meal prepping for the week ahead.
Full Recipe Card
Ingredients
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
Salt and pepper, to taste
12 oz pasta (penne or rigatoni)
1 lb Italian sausage, casings removed
1 small onion, diced
3 cloves garlic, minced
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
1/4 tsp ground nutmeg (optional)
Instructions
Roast squash at 400°F for 25–30 minutes until tender.
Cook pasta until al dente; reserve pasta water.
Brown sausage in skillet, remove and set aside.
Sauté onion and garlic, then add roasted squash and cream.
Blend sauce until smooth and return to pan.
Stir in pasta, sausage, spinach, and Parmesan.
Add pasta water if needed.
Serve warm with extra cheese and black pepper.
