If you’re searching for a comforting, flavorful meal that brings a burst of warmth and creaminess to your dining table, look no further than this incredible Creamy Butternut Squash Pasta with Sausage and Spinach Recipe. It’s a perfect harmony of roasted butternut squash’s natural sweetness, the hearty richness of Italian sausage, and vibrant fresh spinach all enveloped in a luscious, velvety sauce that clings beautifully to your favorite pasta. Whether you’re cooking for a weeknight dinner or impressing guests, this dish feels like a warm hug in every bite.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of cooking this Creamy Butternut Squash Pasta with Sausage and Spinach Recipe. Each component plays a special role in building layers of flavor, contributing textures, and adding that beautiful color contrast that makes this dish so inviting.
- Butternut squash (1 medium, peeled and chopped): Roasting it brings out a sweet, nutty undertone that forms the creamy sauce base.
- Olive oil (2 tablespoons): Helps roast the squash gorgeously and adds a silky richness to the overall dish.
- Salt and freshly ground black pepper: Essential to season every element perfectly, enhancing all natural flavors.
- Italian sausage (12 ounces): Adds a savory, spiced depth and satisfying protein bite.
- Small onion (1, chopped): Provides a subtle sweetness and aromatic foundation.
- Garlic (2 cloves, minced): Brightens the sauce with its distinctive, pungent flavor.
- Ground nutmeg (1/2 teaspoon): A warm spice that complements the squash without overpowering.
- Crushed red pepper flakes (1/4 teaspoon, optional): Adds a gentle heat for those who like a little kick.
- Chicken or vegetable broth (1 cup): Helps blend the sauce smoothly and enriches its flavor.
- Heavy cream (1/2 cup): Turns the puréed squash into a silky, indulgent sauce.
- Pasta (12 ounces, penne or fusilli recommended): The perfect vehicle for soaking up all that creamy goodness.
- Fresh spinach leaves (3 cups): Add vibrant color, nutrients, and a mild earthiness that balances the meat.
- Parmesan cheese (1/2 cup, grated): Melts into the sauce, providing a salty, nutty finish.
- Fresh parsley (chopped, for garnish): Brings a pop of fresh herbaceous flavor and a lovely visual contrast.
How to Make Creamy Butternut Squash Pasta with Sausage and Spinach Recipe
Step 1: Roast the Butternut Squash
First, preheat your oven to 400°F (200°C). Spread the peeled and chopped butternut squash on a baking sheet, drizzle it with olive oil, and sprinkle with salt and pepper. Give everything a good toss so each piece is nicely coated, then spread the squash out in a single layer. Roast it for about 25 to 30 minutes until the pieces are tender and caramelized around the edges, releasing their natural sweetness that will be essential for the sauce.
Step 2: Cook the Pasta
While the squash is roasting, bring a large pot of salted water to a rolling boil. Add your pasta and cook it according to the package instructions until it’s perfectly al dente — tender but still with a slight bite. Once done, drain it and set it aside. Having the pasta ready will make the final meld of ingredients seamless.
Step 3: Brown the Italian Sausage
Next, heat a large skillet over medium heat and add the Italian sausage. Break it up with a spatula as it cooks so you get deliciously browned crumbles. Cook until the sausage is thoroughly cooked and nicely caramelized for that deep, savory flavor. When ready, transfer the sausage to a paper towel-lined plate to drain excess fat.
Step 4: Sauté Onion and Garlic
In the same skillet (no need to clean it out, those sausage bits are gold!), toss in the chopped onion. Sauté until translucent and soft, around 4 minutes. Add the minced garlic, ground nutmeg, and, if you want a little heat, the crushed red pepper flakes. Cook for about a minute more so the aromas deepen and infuse the pan.
Step 5: Blend the Squash Sauce
Once the roasted butternut squash is ready, scoop it into a blender or food processor along with the sautéed onion and garlic mixture, chicken or vegetable broth, and heavy cream. Blend it all until completely smooth and creamy. This luscious sauce is the heart of this recipe, and you’ll notice how the nutmeg adds a subtle complexity that makes it so comforting.
Step 6: Combine Pasta, Sauce, Sausage, and Spinach
Pour the creamy squash sauce back into the skillet and warm it over low heat. Stir in the cooked sausage and pasta, tossing to combine everything thoroughly. Then add your fresh spinach leaves. Give it a gentle stir and allow the spinach to wilt gently into the sauce, contributing a lovely fresh green color and a mild, slightly earthy flavor that balances the richness.
Step 7: Finish with Parmesan and Seasoning
The final flourish is folding in the grated Parmesan cheese until it melts fully into the sauce, boosting creaminess and adding that unmistakable savory punch. Taste your dish and season with additional salt and pepper if needed. This step ensures every bite is perfectly balanced and irresistible.
Step 8: Serve and Garnish
Serve your Creamy Butternut Squash Pasta with Sausage and Spinach Recipe piping hot. Garnish with a generous sprinkle of freshly chopped parsley and, if you like, an extra dusting of Parmesan for a lovely presentation and an additional flavor layer.
How to Serve Creamy Butternut Squash Pasta with Sausage and Spinach Recipe
Garnishes
A handful of freshly chopped parsley not only brightens the look of this dish but adds a subtle, fresh herbaceous note that complements the richness perfectly. Feel free to add extra grated Parmesan for a salty finish or cracked black pepper for just a hint of texture.
Side Dishes
Because this pasta is so hearty and creamy, light side dishes work best. A crisp green salad with a tangy vinaigrette or roasted seasonal vegetables like Brussels sprouts or asparagus pairs wonderfully. For bread lovers, warm crusty garlic bread is always a crowd-pleaser to soak up any extra sauce.
Creative Ways to Present
For a special touch, serve this dish in large rustic bowls and swirl a little extra cream on top, then sprinkle with herbs and Parmesan. You can also plate the pasta alongside a small mound of microgreens or edible flowers for a restaurant-quality look that will wow anyone at your table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Butternut Squash Pasta with Sausage and Spinach Recipe in an airtight container in the refrigerator for up to 3 days. This dish holds up well but tends to thicken as it chills, so keep that in mind when reheating.
Freezing
If you want to freeze this pasta, it’s best to do so before adding the spinach to avoid sogginess on thawing. Cool the sauce and pasta completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat leftovers on the stove over low heat with a splash of broth or cream to loosen the sauce. Stir regularly to prevent sticking and restore that creamy texture. Microwaving works too, but stirring halfway through helps keep the sauce smooth and even.
FAQs
Can I use turkey or chicken sausage instead of Italian sausage?
Absolutely! Turkey or chicken sausage will reduce the fat content while still providing plenty of flavor. Just pick a variety with Italian herbs or spicy seasoning to keep the taste profile similar.
Is this dish gluten-free?
To make this Creamy Butternut Squash Pasta with Sausage and Spinach Recipe gluten-free, simply swap the regular pasta for your favorite gluten-free option. The sauce and other ingredients are naturally gluten-free.
Can I prepare the sauce ahead of time?
Yes, you can make the roasted squash sauce in advance and store it separately in the fridge for up to 2 days. When ready to eat, warm it up and toss with freshly cooked pasta, sausage, and spinach for best freshness.
What type of pasta works best for this recipe?
Penne, fusilli, or any short pasta with ridges are ideal because they hold onto the creamy sauce beautifully, allowing every bite to be flavorful and satisfying.
Can I add other vegetables to this recipe?
Definitely! Mushrooms, roasted red peppers, or sun-dried tomatoes complement the flavors well and can be added during the sautéing step or tossed in at the end for extra texture and color.
Final Thoughts
Giving this Creamy Butternut Squash Pasta with Sausage and Spinach Recipe a try will quickly make it a go-to favorite in your kitchen. The combination of sweet, savory, and fresh flavors with a dreamy, creamy sauce is pure comfort food magic. I promise, once you make it, you’ll be looking forward to every opportunity to cook it again and share it with loved ones.
Print
Creamy Butternut Squash Pasta with Sausage and Spinach Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
A comforting and creamy pasta dish featuring roasted butternut squash blended into a luscious sauce with Italian sausage and fresh spinach. This recipe combines roasted flavors with savory sausage and tender pasta, finished with Parmesan cheese and fresh parsley for a deliciously satisfying meal.
Ingredients
Roasted Butternut Squash
- 1 medium butternut squash, peeled and chopped (about 4 cups)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Sausage and Vegetables
- 12 ounces Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquid and Pasta
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 12 ounces pasta (such as penne or fusilli)
Greens and Cheese
- 3 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Place the peeled and chopped butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, toss to coat evenly, and spread in a single layer. Roast for 25-30 minutes until the squash is tender.
- Cook the Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it into small pieces with a spoon as it cooks. Continue until browned and cooked through, then transfer to a paper towel-lined plate to drain excess fat.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and sauté over medium heat until translucent, about 4 minutes. Add the minced garlic, ground nutmeg, and crushed red pepper flakes, and cook for another minute until fragrant.
- Blend the Sauce: Transfer the roasted butternut squash to a blender or food processor. Add the sautéed onion mixture, chicken or vegetable broth, and heavy cream. Blend everything until smooth and creamy.
- Combine Sauce, Sausage, and Pasta: Return the blended butternut squash sauce to the skillet and warm over low heat. Stir in the cooked sausage and cooked pasta, mixing well to combine. Add the fresh spinach and cook just until it has wilted into the sauce.
- Add Cheese and Season: Stir in the grated Parmesan cheese until melted and the sauce becomes creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the creamy butternut squash pasta hot, garnished with freshly chopped parsley and extra Parmesan cheese if desired.
Notes
- For a vegetarian version, substitute sausage with sautéed mushrooms or plant-based sausage.
- Use vegetable broth to keep the recipe meat-free and lighter.
- Roasting the squash enhances its natural sweetness and adds depth to the sauce.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- You can swap penne or fusilli for your preferred pasta shape.
- Adjust red pepper flakes according to your spice preference or omit for a milder dish.
