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Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

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Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a comforting and flavorful dish that’s perfect for cozy nights. The sweetness of roasted butternut squash pairs beautifully with the savory sausage, fresh spinach, and creamy sauce, creating a balanced meal that’s both satisfying and hearty.

Why You’ll Love This Recipe

  • Combines sweet, savory, and creamy flavors in every bite.
  • Packed with wholesome ingredients like butternut squash and spinach.
  • Perfect for weeknight dinners or special occasions.
  • Easily customizable to suit dietary preferences.
  • A comforting yet nutritious dish for colder months.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Butternut squash, peeled and cubed
  • Olive oil
  • Salt and pepper
  • Italian sausage (pork or chicken)
  • Onion, diced
  • Garlic, minced
  • Pasta (penne, rigatoni, or your choice)
  • Heavy cream
  • Chicken or vegetable broth
  • Parmesan cheese, grated
  • Fresh spinach

Directions

  1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, until tender and caramelized.
  2. Cook the Sausage: In a large skillet, cook the sausage over medium heat, breaking it into small pieces, until browned. Remove and set aside.
  3. Sauté Aromatics: In the same skillet, add diced onion and cook until softened. Stir in minced garlic and cook for another minute.
  4. Blend the Sauce: Blend the roasted squash with heavy cream and broth until smooth. Adjust seasoning with salt and pepper.
  5. Cook the Pasta: Boil the pasta in salted water according to package instructions. Reserve 1 cup of pasta water, then drain.
  6. Combine Ingredients: Add the squash sauce to the skillet, then stir in the cooked sausage and spinach. Toss until the spinach wilts.
  7. Mix with Pasta: Add the cooked pasta to the skillet, tossing to coat. If needed, thin the sauce with reserved pasta water. Sprinkle Parmesan cheese on top and serve warm.

Servings and Timing

  • Servings: 4–6
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Variations

  • Vegetarian: Replace sausage with plant-based sausage or omit it entirely for a meatless dish.
  • Vegan: Use a dairy-free cream substitute, vegetable broth, and vegan Parmesan.
  • Gluten-Free: Swap regular pasta for gluten-free pasta.
  • Add Heat: Add red pepper flakes or spicy sausage for a touch of heat.
  • Extra Veggies: Incorporate mushrooms, cherry tomatoes, or kale for added nutrients.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if necessary.
  • Freezing: The sauce can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use frozen butternut squash?

Yes, frozen butternut squash works well and saves prep time. Roast or sauté it before blending.

2. What type of sausage is best for this recipe?

Italian sausage, either mild or spicy, is a great choice. Chicken sausage also works well.

3. Can I substitute the heavy cream?

Yes, you can use half-and-half, coconut cream, or cashew cream for a lighter or dairy-free option.

4. Is this recipe suitable for meal prep?

Absolutely! Prepare the sauce and pasta separately, then combine and reheat when ready to serve.

5. What type of pasta works best?

Short pasta like penne, rigatoni, or fusilli holds the sauce well, but any pasta will work.

6. How can I make the sauce extra smooth?

Blend the sauce in a high-speed blender and strain it through a fine mesh sieve for a silky texture.

7. Can I use pre-cooked sausage?

Yes, pre-cooked sausage can be sliced and added to the sauce after blending.

8. How can I add more protein?

Add grilled chicken, shrimp, or extra sausage to boost the protein content.

9. Can I use baby spinach?

Yes, baby spinach is tender and cooks quickly, making it ideal for this dish.

10. What can I serve with this pasta?

Serve with a simple side salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is a delicious and wholesome dish that’s sure to please the whole family. Whether you’re looking for a comforting meal on a chilly evening or a dish to impress guests, this pasta recipe has you covered. With its creamy sauce, savory sausage, and vibrant spinach, it’s a meal you’ll return to again and again.

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Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

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This cozy pasta dish combines sweet roasted butternut squash, savory sausage, and fresh spinach in a creamy, comforting sauce. Perfect for weeknight dinners or a hearty fall meal.

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Roasting, Sautéing
  • Cuisine: Italian-American

Ingredients

Scale

For the Roasted Butternut Squash:

  • 3 cups (400g) butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

For the Pasta:

  • 12 oz (340g) pasta (penne, rigatoni, or fusilli)
  • 1 tablespoon olive oil

For the Sauce and Toppings:

  • 8 oz (225g) Italian sausage, casing removed (spicy or mild)
  • 2 cups (60g) fresh spinach
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley and Parmesan cheese, for garnish

Instructions

1. Roast the Butternut Squash

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the butternut squash cubes with olive oil, salt, pepper, garlic powder, and smoked paprika. Spread in a single layer.
  3. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

2. Cook the Pasta

  1. While the squash roasts, bring a large pot of salted water to a boil.
  2. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

3. Prepare the Sauce

  1. In a large skillet, heat olive oil over medium heat.
  2. Add sausage and cook until browned, breaking it into small pieces, about 5-7 minutes. Remove any excess grease if necessary.
  3. Stir in the minced garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
  4. Reduce the heat to low, then add the roasted butternut squash and mash it slightly with a spoon or fork.
  5. Pour in the heavy cream and stir until the mixture becomes smooth and creamy. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.

4. Combine Everything

  1. Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.
  2. Stir in the fresh spinach and let it wilt, about 1-2 minutes.
  3. Mix in the grated Parmesan cheese and season with salt and pepper to taste.

5. Serve and Garnish

  1. Serve warm, garnished with fresh parsley and extra Parmesan cheese.

Notes

  • Vegetarian Option: Replace sausage with plant-based sausage or sautéed mushrooms.
  • Make Ahead: Roast the squash and cook the pasta in advance to save time.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or milk.

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