Introduction

This butternut squash pasta with sausage and spinach is a comforting dish full of creamy, savory flavors. With tender roasted squash and a touch of nutmeg, it’s perfect for cozy dinners. Plus, it’s easy to make and packed with seasonal goodness.

A close-up of a black frying pan filled with cooked penne pasta mixed with bright orange cubes of squash, green leafy spinach, and small pieces of browned ground meat. The pan has a shiny silver handle and is placed on a table with a white marbled texture. To the left, part of a white plate holding a silver spoon is visible. The dish looks colorful and fresh with a mix of soft textures and slightly crisp pasta. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash (about 2–3 cups cubed)
8 oz Italian sausage (spicy or mild)
12 oz short pasta (penne, rigatoni, fusilli, etc.)
4 cups fresh spinach (or drained frozen spinach)
3 cloves garlic, minced
1 small shallot, finely chopped (or half an onion)
1 cup chicken broth (or vegetable broth)
½ cup heavy cream (or half-and-half, or unsweetened almond or coconut milk)
½ cup freshly grated Parmesan cheese (plus extra for sprinkling)
2 tbsp olive oil
Salt and pepper to taste
Red pepper flakes (optional)
Pinch of nutmeg

Instructions

Step 1: Peel, seed, and cube the butternut squash into 1-inch pieces. Either roast at 400°F (200°C) with olive oil, salt, and pepper for 25-30 minutes until tender, or steam for 10-12 minutes until fork-tender.
Step 2: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Save 1 cup of the pasta water before draining.
Step 3: In a large skillet, heat 1 tablespoon olive oil over medium heat. Remove sausage from casing if needed and cook, breaking into small pieces until browned, about 8-10 minutes. Remove and set aside.
Step 4: Add the remaining tablespoon of olive oil to the skillet. Sauté the minced garlic and chopped shallot until soft and fragrant, about 2-3 minutes.
Step 5: Transfer the cooked squash to a blender or food processor. Add chicken broth, cream, and a pinch of nutmeg. Blend until smooth or mash by hand for a chunkier texture.
Step 6: Pour the butternut squash sauce back into the skillet with garlic and shallots. Stir in the cooked sausage, then add the pasta. Thin the sauce with reserved pasta water if needed to reach desired consistency.
Step 7: Fold in fresh spinach and cook until wilted, about 2-3 minutes. Stir in grated Parmesan cheese. Taste and adjust seasoning, adding red pepper flakes if desired.
Step 8: Serve in bowls topped with extra Parmesan and enjoy warm. Optionally, drizzle with olive oil or a squeeze of lemon juice for brightness.

Tips & Variations

For a vegetarian version, omit sausage and use vegetable broth. Add mushrooms or chickpeas for extra flavor and protein.
To make it dairy-free, substitute cream with coconut or almond milk and replace Parmesan with nutritional yeast.
Add smoked paprika or a drizzle of balsamic glaze to deepen the flavor profile.
Use gluten-free pasta to make this dish suitable for gluten sensitivities.
If you prefer a chunkier texture, skip blending the squash and add the roasted cubes directly to the pan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.

How to Serve

A black pan filled with cooked penne pasta mixed with orange chunks of butternut squash, green spinach leaves, and small pieces of ground meat. The pasta is light yellow and smooth, the squash is soft and cubed, and the spinach adds a fresh dark green color scattered throughout. The ground meat looks crumbly and brownish. The pan handle is visible at the bottom, and the pan is placed on a white marbled surface with part of a white plate and a spoon nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure to thaw and drain it thoroughly before adding to the dish to avoid excess moisture.

What pasta shapes work best for this recipe?

Short pasta shapes like penne, rigatoni, or fusilli work best as they hold the creamy sauce well. However, feel free to use whatever you have on hand.