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
Scale
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.
