If you adore cozy, flavorful meals that feel like a warm hug on a plate, then this Butternut Squash Pasta with Sausage and Spinach Recipe is calling your name. The marriage of sweet roasted butternut squash with savory Italian sausage and vibrant spinach creates a dish full of depth and comfort. Creamy, cheesy, and with just a touch of spice, this pasta becomes a stunning centerpiece for any dinner. It’s perfect for sharing with family or impressing friends, bringing together simple ingredients in a way that feels both special and satisfying.
Ingredients You’ll Need
This recipe beautifully balances wholesome ingredients that are easy to find, each playing a crucial role in the final taste, texture, and color. From the earthy sweetness of butternut squash to the peppery bite of fresh spinach, every component shines through.
- Butternut squash (1 medium, about 2 pounds): The star of the dish, offering natural sweetness and creamy texture when roasted or puréed.
- Italian sausage (1 pound): Adds a savory, spiced richness; choose sweet or hot depending on your preference for heat.
- Onion (1 large, chopped): Gives a subtle sweetness and depth when sautéed to soften and caramelize.
- Garlic (4 cloves, minced): Provides aromatic warmth that elevates the savory profile of the pasta.
- Baby spinach (5 ounces): Brightens the dish with fresh, slightly peppery flavor and a lovely green color.
- Pasta (1 pound): Penne, rigatoni, or farfalle work perfectly for catching the sauce and balancing textures.
- Heavy cream (1/2 cup): Adds luxurious creaminess that melds the flavors and brings everyone together.
- Grated Parmesan cheese (1/4 cup plus extra): Contributes a salty, nutty finish that enriches the sauce with umami.
- Olive oil (2 tablespoons): Essential for roasting the squash and sautéing ingredients to develop those golden flavors.
- Dried sage (1 teaspoon): A fragrant herb that complements the sweetness of the squash and the savoriness of the sausage.
- Red pepper flakes (1/2 teaspoon, optional): For a subtle kick that wakes up the palate without overpowering the dish.
- Salt and freshly ground black pepper: The fundamental seasonings that enhance and balance all the other flavors.
- Reserved pasta water (1/4 cup): Helps to loosen the sauce and ensure it clings beautifully to the pasta.
How to Make Butternut Squash Pasta with Sausage and Spinach Recipe
Step 1: Roast the Butternut Squash
Start by peeling and cubing your butternut squash into bite-sized pieces. Toss them with olive oil, salt, and pepper for seasoning. Spread the cubes in a single layer on a baking sheet and roast at 400°F (200°C) for about 20 to 25 minutes until they’re tender and starting to caramelize. This roasting step builds a sweet, rich flavor that forms the base of our sauce.
Step 2: Cook the Sausage
While the squash is roasting, heat olive oil in a large skillet over medium-high heat. Remove the sausage from its casing and crumble it into the pan. Cook it until it’s beautifully browned and cooked through, about 5 to 7 minutes. Once done, transfer the sausage to a plate and set aside, keeping all those wonderful browned bits in the pan.
Step 3: Sauté Aromatics and Spinach
In the same skillet, add the chopped onion and cook over medium heat until it softens and becomes translucent, about five minutes. Then add the minced garlic for just a minute to release its fragrance, but be careful not to let it burn. Stir in the baby spinach and cook until it wilts, which only takes two to three minutes, adding a fresh green contrast and a hint of earthiness.
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil and cook your chosen pasta according to package instructions until al dente. Before draining, reserve about 1/4 cup of the pasta water—this will come in handy later for adjusting the sauce’s texture.
Step 5: Purée the Squash (Optional)
For a silky, luxurious sauce, transfer your roasted butternut squash to a blender or food processor and blend until smooth, adding a splash of water if needed to help it mix. If you prefer more texture, simply leave the squash in chunks—this dish works both ways depending on your mood!
Step 6: Combine and Season
Return the sausage to the skillet with the aromatic veggies, then add the roasted squash, whether puréed or chunky. Stir it all together, then pour in the heavy cream. Sprinkle in dried sage, optional red pepper flakes for subtle heat, salt, and pepper. Taste and adjust seasoning as necessary — this is where the magic comes together!
Step 7: Toss with Pasta and Cheese
Add the drained pasta to the sauce and toss until every piece is coated in that creamy, flavorful mixture. Stir in grated Parmesan cheese, which not only enriches the sauce but also adds a vibrant depth. If the sauce feels too thick, loosen it with a splash of that reserved pasta water to get just the right consistency.
Step 8: Serve Immediately
The pasta is best enjoyed fresh off the stove while the flavors are lively and the sauce is silky. Plate it up and sprinkle with extra Parmesan or a pinch of red pepper flakes if you want some heat. You’re ready to enjoy a dish that’s cozy, satisfying, and packed with layers of flavor.
How to Serve Butternut Squash Pasta with Sausage and Spinach Recipe
Garnishes
A simple grating of fresh Parmesan cheese on top adds a nutty, salty finish that everyone will love. For a touch of elegance and vibrance, sprinkle chopped fresh sage or a handful of toasted pine nuts. If you like a bit of heat, a few extra red pepper flakes are perfect. These garnishes elevate the dish’s aroma and texture right before serving.
Side Dishes
Serve this pasta alongside a crisp green salad with a light vinaigrette to balance the richness. Garlic bread or a crusty baguette is also a fantastic choice for mopping up every last bit of sauce. Roasted vegetables or a simple tomato salad can bring freshness and add more color to your plate, complementing the warm tones of the butternut squash.
Creative Ways to Present
For dinner parties, consider plating the pasta in shallow bowls garnished with microgreens or edible flowers to impress your guests. You might also serve the sauce separately as a topping over grilled chicken or roasted cauliflower for a gluten-free twist. Layering it into a baked pasta casserole with extra cheese is another cozy way to enjoy this delicious combination.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Butternut Squash Pasta with Sausage and Spinach Recipe, store them in an airtight container in the refrigerator for up to three days. The flavors actually meld beautifully overnight, making the next-day meal just as enjoyable.
Freezing
You can freeze leftover pasta in a freezer-safe container for up to two months. Keep in mind that the texture of the spinach and squash sauce may soften slightly, but the flavors remain delightful. To help with freezing, slightly undercook the pasta so it maintains some firmness upon reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat to prevent the cream sauce from breaking. Add a splash of water or broth to revive the sauce’s creaminess. You can also microwave it in short bursts, stirring in between, to warm it evenly. Avoid overheating to keep the sausage tender and the spinach fresh-tasting.
FAQs
Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely! Turkey or chicken sausage can be a leaner alternative that still delivers great flavor. Just choose a variety with seasoning that you enjoy, and the dish will be just as tasty.
Is it necessary to purée the butternut squash?
Not at all! Puréeing creates a smooth, creamy sauce, but leaving the squash in chunks adds lovely texture and rustic appeal. Both methods work wonderfully depending on your preference.
Can I make this recipe vegetarian?
Yes! Omit the sausage and consider adding hearty mushrooms or smoked tofu to provide savory depth. Increasing the seasoning and adding extra cheese or nuts can help maintain that rich, satisfying flavor profile.
What pasta shapes work best in this recipe?
Penne, rigatoni, and farfalle are excellent choices because their shapes hold onto the sauce well. However, feel free to use your favorite pasta—the saucy goodness will coat almost any variety beautifully.
How spicy is the dish with red pepper flakes?
The red pepper flakes add just a subtle warmth that brightens the dish without overpowering it. You can easily adjust the amount or omit altogether to suit your taste buds.
Final Thoughts
This Butternut Squash Pasta with Sausage and Spinach Recipe is a true celebration of cozy, comforting flavors that feel both nourishing and indulgent. It’s one of those dishes you’ll come back to time and again, perfect for chilly evenings or when you want to impress with minimal fuss. I hope you give it a try and enjoy every delightful bite as much as I do!
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Butternut Squash Pasta with Sausage and Spinach Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Description
This Butternut Squash Pasta with Sausage and Spinach is a comforting, flavorful dish that combines the sweetness of roasted butternut squash with savory Italian sausage, tender spinach, and a creamy Parmesan sauce. Roasting the squash imparts a rich caramelized flavor, while the combination of herbs and spices adds warmth and depth, making it a perfect hearty meal for any season.
Ingredients
Squash
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Meat and Vegetables
- 1 pound Italian sausage (sweet or hot, your preference), removed from casings
- 1 large onion, chopped
- 4 cloves garlic, minced
- 5 ounces baby spinach
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
Pasta and Sauce
- 1 pound pasta (penne, rigatoni, or farfalle)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon olive oil
- 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: Toss the cubed squash with 1 tablespoon of olive oil, salt, and freshly ground black pepper in a large bowl until evenly coated.
- Roast the Squash: Spread the seasoned squash in a single layer on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.
- Brown the Sausage: In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sausage removed from casings and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove and set aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Spinach: Add baby spinach to the skillet and cook until wilted, about 2-3 minutes.
- Cook the Pasta: While preparing the sausage and vegetables, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
- Purée the Squash (Optional): For a smoother sauce, transfer the roasted squash to a blender or food processor and blend until smooth, adding a tablespoon or two of water if needed. Alternatively, keep the squash in chunks for a chunkier texture.
- Combine Ingredients: Add the roasted squash (puréed or chunky) to the skillet with the sausage, onion, garlic, and spinach. Stir well to combine.
- Add Cream and Seasonings: Pour in the heavy cream and stir thoroughly. Add dried sage, red pepper flakes if using, salt, and freshly ground black pepper. Taste and adjust seasoning as necessary.
- Add Pasta and Cheese: Add the cooked pasta to the skillet and toss to coat with the sauce. Stir in grated Parmesan cheese. If the sauce is too thick, loosen it with some reserved pasta water until desired consistency is reached.
- Serve Immediately: Serve the pasta hot, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes if desired.
Notes
- You can choose between using sweet or hot Italian sausage depending on your heat preference.
- Roasting the squash adds a deeper flavor, but you can steam it if you prefer a lighter taste.
- The squash can be puréed for a creamy sauce or left in chunks for added texture.
- Reserve pasta water to adjust sauce consistency and help it adhere to the pasta.
- This dish pairs well with a crisp green salad and crusty bread.
