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
Scale
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
