Creamy Butternut Squash Pasta with Sausage and Spinach Recipe
This Butternut Squash Pasta with Sausage and Spinach is a comforting, creamy dish that beautifully balances the natural sweetness of roasted butternut squash with savory Italian sausage and fresh spinach. Featuring a luscious butternut squash sauce blended to perfection with chicken broth and cream, this recipe offers a hearty yet elegant meal perfect for fall and winter. Easy to prepare with versatile options for dietary preferences, this pasta dish is a crowd-pleaser that brings depth, warmth, and vibrant color to your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
Vegetables and Produce
- 1 medium butternut squash (about 2–3 cups cubed)
- 4 cups fresh spinach (or frozen, drained)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (or ½ onion)
Meat
- 8 oz Italian sausage (spicy or mild)
Pasta and Grains
- 12 oz short pasta (penne, rigatoni, or fusilli recommended)
Dairy and Alternatives
- ½ cup heavy cream (or half-and-half, or unsweetened almond/coconut milk)
- ½ cup freshly grated Parmesan cheese (plus extra for sprinkling)
Liquids
- 1 cup chicken broth (or vegetable broth for vegetarian)
- 2 tbsp olive oil
Seasonings
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
- Pinch of nutmeg
Instructions
- Prepping the Butternut Squash: Peel, seed, and cube the butternut squash into 1-inch pieces for even cooking. For roasting, preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, salt, and pepper, spread on a baking sheet, and roast for 25-30 minutes until tender and slightly caramelized. Alternatively, steam the cubes in a steamer basket over boiling water for 10-12 minutes until fork-tender.
- Cooking the Pasta: While the squash cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve one cup of pasta water before draining to help adjust sauce consistency later.
- Sautéing the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove casing from sausage if needed, crumble the sausage into the skillet, and cook for 8-10 minutes until browned and cooked through. Remove sausage from skillet and set aside.
- Sautéing Garlic and Shallots: In the same skillet, add the remaining 1 tablespoon olive oil. Add minced garlic and chopped shallots, and sauté for 2-3 minutes until fragrant and softened.
- Making the Butternut Squash Sauce: Transfer the cooked butternut squash to a blender or food processor. Add chicken broth, heavy cream, and a pinch of nutmeg. Blend until smooth and creamy. For a chunkier sauce, mash by hand instead. Adjust seasoning as desired.
- Combining Ingredients: Pour the squash sauce back into the skillet with garlic and shallots. Stir to combine, then add the browned sausage. Mix well.
- Incorporating Pasta: Add the drained pasta to the skillet. If the sauce is too thick, gradually add reserved pasta water until it reaches your preferred consistency. Stir to coat pasta evenly.
- Adding Spinach: Fold in the fresh spinach and cook for 2-3 minutes until wilted. Stir in the grated Parmesan cheese. Taste and adjust salt, pepper, and add red pepper flakes if using.
- Serving: Serve the pasta hot in bowls, topped with extra Parmesan cheese. Optional: drizzle with olive oil or add a squeeze of fresh lemon juice for brightness. Accompany with a green salad or garlic bread for a complete meal.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- For a dairy-free option, substitute heavy cream with coconut or almond milk and use nutritional yeast instead of Parmesan cheese.
- Gluten-free pasta can be used to make this recipe gluten-free.
- Add mushrooms or chickpeas for extra protein and texture when skipping the sausage.
- Smoked paprika or balsamic glaze added to the sauce can deepen the flavor profile.
- Using roasted squash instead of blended squash results in a chunkier, drier sauce and quicker preparation.
Keywords: butternut squash pasta, sausage pasta, creamy pasta, fall recipes, spinach pasta, Italian sausage recipe
