Butternut Squash Pasta with Sausage and Spinach Recipe
If you are craving a comforting yet vibrant dish that celebrates the wonderful flavors of autumn, this Butternut Squash Pasta with Sausage and Spinach Recipe is an absolute must-try. The combination of tender roasted butternut squash, savory Italian sausage, and fresh baby spinach tossed with pasta creates a luscious medley that is both satisfying and nourishing. This dish perfectly balances creamy, spicy, and earthy notes all in one hearty bowl, making it a favorite for cozy dinners and gatherings alike.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this dish shine. Each component plays a crucial role in creating layers of flavor, texture, and color that elevate this Butternut Squash Pasta with Sausage and Spinach Recipe from ordinary to extraordinary.
- Butternut squash (about 2 pounds): Provides a naturally sweet, creamy base that roasts beautifully to add depth and color.
- Italian sausage (1 pound): Choose sweet or hot for a spicy or mild kick that enriches the dish with savory notes.
- Large onion (chopped): Adds a subtle sweetness and aroma as it softens in the pan.
- Garlic (4 cloves, minced): Infuses the pasta with warmth and a mouthwatering pungency.
- Baby spinach (5 ounces): Brightens the dish with vibrant green color and a tender bite.
- Pasta (1 pound): Penne, rigatoni, or farfalle work wonderfully to hold the sauce and ingredients together.
- Heavy cream (1/2 cup): Enriches the sauce with silky smoothness and luxurious mouthfeel.
- Parmesan cheese (1/4 cup grated, plus more for serving): Adds salty, nutty complexity that perfectly complements the squash and sausage.
- Olive oil (2 tablespoons): Essential for roasting the squash and sautéing the sausage and aromatics.
- Dried sage (1 teaspoon): Offers an earthy, herbal accent that pairs beautifully with the squash and sausage.
- Red pepper flakes (1/2 teaspoon, optional): Gives a gentle heat that wakes up the palate without overwhelming.
- Salt and freshly ground black pepper: To taste, enhancing every flavor in the dish.
- Reserved pasta water (1/4 cup): A secret weapon to loosen the sauce and help it cling to the pasta perfectly.
How to Make Butternut Squash Pasta with Sausage and Spinach Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C) and preparing the squash by peeling, seeding, and cutting it into 1-inch cubes. Toss the cubes with a tablespoon of olive oil, along with salt and pepper, then spread them out evenly on a baking sheet. Roast for 20 to 25 minutes until the squash is tender and caramelized, which brings out its natural sweetness and gives a subtle, nutty depth to the base of your pasta sauce.
Step 2: Brown the Sausage
While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Crumble the Italian sausage into the pan and cook for 5 to 7 minutes, breaking it apart as it browns. This step develops rich, savory flavors and juicy bites of sausage that will perfectly contrast the creaminess of the squash.
Step 3: Sauté the Onion and Garlic, Then Add Spinach
Remove the cooked sausage and set it aside, then add the chopped onion to the same skillet and cook for about five minutes until it softens and becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Finally, add the baby spinach and cook just until it wilts, adding a fresh, green brightness that lifts the flavors in this butternut squash pasta with sausage and spinach recipe.
Step 4: Cook the Pasta and Reserve Some Water
Bring a large pot of salted water to a rolling boil and cook your chosen pasta according to the package directions until al dente. Before draining, be sure to reserve about 1/4 cup of the starchy pasta water to help adjust the sauce’s consistency in the last step. This handy tip lets you achieve the perfect silky sauce that clings to every piece of pasta.
Step 5: Purée the Roasted Squash (Optional)
If you prefer a smooth sauce, transfer the roasted butternut squash to a blender or food processor and blend until creamy, adding small amounts of water if it needs help blending. This step is optional but highly recommended if you want to coat your pasta in a luscious, velvety sauce rather than chunky pieces.
Step 6: Combine All Ingredients and Finish the Sauce
Return the sausage to the skillet, add the roasted squash (either puréed or chunky), onions, garlic, and wilted spinach. Stir in the heavy cream and season with dried sage, red pepper flakes if you like a little heat, and salt and pepper to taste. Add the cooked pasta and toss everything together thoroughly. Stir in the grated Parmesan cheese and, if the sauce feels too thick, loosen it up with the reserved pasta water until the texture is just right.
Step 7: Serve Immediately
There’s nothing quite like serving this dish fresh and warm, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if desired. Dig in while it’s hot for the best experience of this comforting butternut squash pasta with sausage and spinach recipe.
How to Serve Butternut Squash Pasta with Sausage and Spinach Recipe
Garnishes
To add a final touch of flavor and an appealing look, fresh Parmesan cheese grated over the top is a simple yet divine choice. If you enjoy a little spice, a light sprinkle of red pepper flakes brings exciting warmth without overpowering the delicate sweetness of the squash.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Garlic bread or crusty artisanal bread also make excellent companions, providing a crunchy contrast that invites dipping into the creamy sauce.
Creative Ways to Present
For a fun twist, you can serve the pasta in individual shallow bowls with a small sprig of sage or a few toasted pine nuts on top for added texture and aroma. Another idea is to layer the pasta and sauce in a glass casserole dish and bake lightly with extra cheese on top for a bubbly, golden finish perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Butternut Squash Pasta with Sausage and Spinach Recipe stores wonderfully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so it makes a fantastic next-day meal.
Freezing
If you want to freeze leftovers, it’s best to store the pasta and sauce separately from any fresh spinach to preserve texture. Use freezer-safe containers or bags, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the pasta gently on the stove over low heat, stirring frequently. Add a splash of cream or reserved pasta water as needed to revive the sauce’s luscious texture. Avoid microwaving if possible to maintain the best flavor and consistency.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative that still delivers great flavor, just be mindful that it may be less rich and slightly drier than traditional Italian sausage. Adjust seasonings to compensate if needed.
Is it necessary to purée the butternut squash?
Nope! Puréeing is optional and based on your texture preference. Leaving the squash in chunks adds a rustic element and bite, while blending makes a smooth, creamy sauce that coats the pasta evenly.
What type of pasta works best for this recipe?
Penne, rigatoni, or farfalle are excellent choices since their shapes hold the sauce nicely. However, feel free to use your favorite pasta, even spaghetti, if that’s what you have on hand.
Can I make this dish vegetarian?
Yes! Simply omit the sausage and consider adding more hearty vegetables like mushrooms or roasted chickpeas for protein. Increasing the garlic and spices can help keep the flavor punchy.
How spicy is this pasta?
The heat level is mild by default, especially if you use sweet Italian sausage and omit the red pepper flakes. You can adjust the spice according to your taste by controlling the amount of pepper flakes or using hot Italian sausage instead.
Final Thoughts
This Butternut Squash Pasta with Sausage and Spinach Recipe is a delicious celebration of flavors and textures that will quickly become a cherished classic in your kitchen. Whether you’re cozying up on a chilly night or serving friends and family, it delivers comfort, color, and nourishment in every bite. I can’t wait for you to try making it and savoring the wonderful harmony of each ingredient coming together so beautifully.
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Butternut Squash Pasta with Sausage and Spinach Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This Butternut Squash Pasta with Sausage and Spinach is a hearty and flavorful dish featuring roasted butternut squash, Italian sausage, sautéed spinach, and creamy Parmesan sauce. The roasted squash adds a natural sweetness and creaminess, while the sausage provides a savory depth. Perfectly cooked pasta is tossed in a luscious sauce enhanced with sage and red pepper flakes for a comforting, satisfying meal that’s great for fall or anytime you crave a rich, vegetable-forward pasta.
Ingredients
Butternut Squash
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Sausage 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 tablespoon olive oil
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 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup reserved pasta water
Instructions
- Preheat the Oven: Set 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 olive oil, salt, and freshly ground black pepper in a large bowl to coat evenly.
- Roast the Squash: Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Brown the Sausage: While the squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add chopped onion and cook until softened, about 5 minutes. Then add minced garlic and sauté for another minute until fragrant.
- Add the Spinach: Add baby spinach to the skillet and cook until wilted, around 2-3 minutes, stirring occasionally.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
- Purée the Squash (Optional): Transfer the roasted squash to a blender or food processor and purée until smooth. Add a tablespoon or two of water if needed to help blend. Alternatively, leave squash in chunks for a chunkier sauce.
- Combine Ingredients: Add the puréed or chunked squash back to the skillet with sausage, onion, garlic, and spinach. Stir well to combine all components.
- Add Cream and Seasonings: Pour in heavy cream, then add dried sage, red pepper flakes (if using), salt, and pepper. Stir thoroughly and taste to adjust seasoning.
- Incorporate Pasta and Parmesan: Add the cooked pasta to the skillet and toss to coat with the sauce evenly. Stir in grated Parmesan cheese and mix well. Adjust sauce consistency with reserved pasta water if needed.
- Serve Immediately: Plate the pasta and garnish with additional Parmesan cheese and a sprinkle of red pepper flakes if desired. Serve hot for best flavor and texture.
Notes
- You can use either sweet or hot Italian sausage depending on your heat preference.
- For a smoother sauce, purée the roasted butternut squash; otherwise, leave it chunky for more texture.
- Reserve pasta water to adjust sauce thickness and achieve a creamy texture.
- Use freshly grated Parmesan cheese for best flavor and melting quality.
- This dish pairs well with a simple green salad and crusty bread.
- Red pepper flakes are optional and can be adjusted for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
