Description
This Butternut Squash Pasta with Sausage and Spinach is a comforting, hearty dish featuring roasted butternut squash cubes combined with savory Italian sausage, sautéed spinach, and tender pasta. The creamy Parmesan sauce brings all the flavors together for an easy, satisfying meal perfect for fall or any time you crave a cozy pasta dish.
Ingredients
Scale
Vegetables & Produce
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 5 ounces baby spinach
Meat
- 1 pound Italian sausage (sweet or hot, your preference), removed from casings
Pasta & Grains
- 1 pound pasta (penne, rigatoni, or farfalle work well)
Dairy
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Oils & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Other
- 1/4 cup reserved pasta water
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Once roasted, set the squash aside for later use.
- Prepare Sausage and Spinach: Heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 8-10 minutes. Drain any excess grease from the pan. Then add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Stir in the baby spinach and cook for 2-3 minutes until wilted. Season the mixture with salt, pepper, dried sage, and optional red pepper flakes to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta in a colander without rinsing to preserve starches for better sauce adhesion.
- Combine and Finish: Add the roasted butternut squash cubes back into the skillet with the sausage and spinach mixture. Stir well to combine. Then add the cooked pasta to the skillet and toss everything together. Pour in the heavy cream and sprinkle the grated Parmesan cheese over the mixture. Toss until the sauce turns creamy and the cheese melts, coating the pasta evenly. If the sauce appears too thick, add reserved pasta water one tablespoon at a time to achieve the desired consistency. Adjust seasoning if necessary.
- Serve: Serve the pasta immediately, garnished with extra grated Parmesan cheese and a sprinkle of red pepper flakes if you like additional heat. Enjoy your hearty and flavorful meal!
Notes
- You can use either sweet or hot Italian sausage depending on your spice preference.
- For a vegetarian version, omit the sausage and increase the amount of spinach or add mushrooms for more texture.
- If you don’t have heavy cream, you can substitute with half-and-half or a mixture of milk and cream cheese for a lighter sauce.
- Make sure not to rinse the pasta after cooking to help the sauce cling better.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: butternut squash pasta, Italian sausage pasta, creamy pasta recipe, fall pasta dish, easy pasta dinner, roasted squash pasta
