Print

Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Find it online: https://ukfinda.com/creamy-roasted-butternut-squash-pasta-with-sausage-and-spinach/