Creamy Butternut Squash Pasta with Sausage and Spinach is a wholesome and comforting dish that combines the natural sweetness of roasted butternut squash with savory sausage, earthy spinach, and al dente pasta.
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This meal strikes the perfect balance of creamy and hearty, making it an excellent choice for a weeknight dinner or a special occasion. It’s a dish that’s as nutritious as it is delicious, showcasing the warm and cozy flavors of fall.
Kitchen Equipment Needed
- Large pot for boiling pasta
- Medium skillet for cooking sausage
- Blender or food processor
- Baking sheet
- Wooden spoon or spatula
- Large serving bowl
Ingredients Overview
- Butternut Squash: Provides a naturally sweet, creamy base for the sauce.
- Sausage: Adds a savory depth to the dish; choose chicken or turkey sausage for a lighter option.
- Spinach: Boosts the dish with a dose of greens and subtle earthiness.
- Pasta: Penne or rigatoni hold the sauce beautifully.
- Cream & Parmesan Cheese: Enhance the creaminess and flavor of the sauce.
Ingredients
- 12 oz pasta (penne, rigatoni, or your choice)
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream or coconut cream
- 1/2 cup grated Parmesan cheese
- 1/2 lb sausage (chicken or turkey works well), crumbled
- 2 cups fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup pasta cooking water (as needed)
Instructions
Step-by-Step Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder.
- Roast for 20–25 minutes, until tender and slightly caramelized.
- Cook the Pasta:
- While the squash is roasting, cook the pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining.
- Prepare the Sauce:
- In a blender or food processor, combine the roasted butternut squash, cream, and Parmesan cheese. Blend until smooth. Add a splash of pasta water if the sauce is too thick.
- Cook the Sausage:
- Heat a skillet over medium heat. Add the crumbled sausage and cook until browned and fully cooked. Remove from the skillet and set aside.
- Combine the Ingredients:
- In the same skillet, add the spinach and cook until just wilted. Return the sausage to the skillet, then add the butternut squash sauce and cooked pasta. Toss until everything is evenly coated. Add pasta water as needed to adjust the sauce consistency.
- Serve:
- Divide the pasta into bowls and top with additional Parmesan cheese and a sprinkle of red pepper flakes for a touch of heat, if desired.
Recipe Tips
- Make it Vegetarian: Omit the sausage and add sautéed mushrooms or chickpeas for protein.
- Prep Ahead: Roast the butternut squash in advance and store it in the refrigerator until ready to use.
- Cream Alternative: Use cashew cream or almond milk for a dairy-free version.
What to Serve With This Recipe
- Garlic Bread: A slice of crusty garlic bread complements the creamy pasta beautifully.
- Side Salad: Serve with a light arugula or mixed greens salad for a refreshing contrast.
- Wine Pairing: A crisp white wine like Sauvignon Blanc enhances the flavors of the dish.
Frequently Asked Questions
Can I freeze the sauce?
Yes, the butternut squash sauce freezes well. Store in an airtight container for up to three months. Thaw and reheat before using.
What other vegetables can I add?
Roasted cherry tomatoes, caramelized onions, or steamed broccoli would pair wonderfully with this dish.
How can I make it spicier?
Add extra red pepper flakes or use a spicy sausage for an added kick.
Serving Suggestions
Creamy Butternut Squash Pasta with Sausage and Spinach is best enjoyed warm, topped with extra Parmesan and paired with a simple green salad or garlic knots. It’s the ultimate cozy dinner that will have everyone asking for seconds!
Creamy Butternut Squash Pasta with Sausage and Spinach
Creamy Butternut Squash Pasta with Sausage and Spinach is a wholesome and comforting dish that combines the natural sweetness of roasted butternut squash with savory sausage, earthy spinach, and al dente pasta. This meal strikes the perfect balance of creamy and hearty, making it an excellent choice for a weeknight dinner or a special occasion. It’s a dish that’s as nutritious as it is delicious, showcasing the warm and cozy flavors of fall.
Ingredients
- 12 oz pasta penne, rigatoni, or your choice
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream or coconut cream
- 1/2 cup grated Parmesan cheese
- 1/2 lb sausage chicken or turkey works well, crumbled
- 2 cups fresh spinach
- 1/2 teaspoon red pepper flakes optional
- 1/4 cup pasta cooking water as needed
Instructions
- Roast the Butternut Squash:
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder.
- Roast for 20–25 minutes, until tender and slightly caramelized.
- Cook the Pasta:
- While the squash is roasting, cook the pasta according to package instructions. Reserve 1/4 cup of the pasta water before draining.
- Prepare the Sauce:
- In a blender or food processor, combine the roasted butternut squash, cream, and Parmesan cheese. Blend until smooth. Add a splash of pasta water if the sauce is too thick.
- Cook the Sausage:
- Heat a skillet over medium heat. Add the crumbled sausage and cook until browned and fully cooked. Remove from the skillet and set aside.
- Combine the Ingredients:
- In the same skillet, add the spinach and cook until just wilted. Return the sausage to the skillet, then add the butternut squash sauce and cooked pasta. Toss until everything is evenly coated. Add pasta water as needed to adjust the sauce consistency.
- Serve:
- Divide the pasta into bowls and top with additional Parmesan cheese and a sprinkle of red pepper flakes for a touch of heat, if desired.
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