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.
Butternut Squash Pasta with Sausage
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.
- See full steps with tips & photos → https://mischacrossing.com/butternut-squash-pasta-with-sausage/
Notes
- You can substitute spinach with kale or arugula.
- Add a pinch of red pepper flakes for a spicy kick.
- Great with crusty bread or a light green salad.
