As the leaves turn golden and the air gets crisp, there's nothing better than settling in with a warm, comforting meal. This butternut squash pasta with sausage and spinach is the perfect cozy fall dinner you'll love making and sharing with family or friends.
With its creamy roasted squash sauce, savory sausage, and vibrant spinach, this dish hits all the right notes for an easy weeknight dinner or a special seasonal treat. You’ll find it quick to prepare and packed with delicious autumn flavors.
Why You'll Love This Recipe
- Rich and creamy butternut squash sauce that's naturally sweet and velvety.
- Hearty Italian sausage adds bold, savory depth to the pasta.
- Fresh spinach balances the dish with a bright, healthy touch.
- Simple ingredients you can find year-round.
- Comforting and filling, perfect for cool fall evenings.
Ingredients
Gather these ingredients to make a flavorful butternut squash pasta with sausage and spinach that serves four comfortably.
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, divided
- 12 ounces Italian sausage, casings removed
- 3 cloves garlic, minced
- 8 ounces pasta (penne or rigatoni recommended)
- 4 cups fresh baby spinach
- ½ cup grated Parmesan cheese, plus extra for serving
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
YOUR NEXT FAVORITE RECIPE STARTS HERE
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 550 per serving
How to Make Butternut Squash Pasta with Sausage and Spinach: A Cozy Fall Dinner You’ll Love
- Preheat your oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ⅛ teaspoon black pepper. Spread it on a baking sheet and roast for 25 minutes, turning halfway through, until tender and caramelized.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
- In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the sausage, breaking it up with a spoon, and cook for 6–8 minutes until browned and cooked through. Add the minced garlic and sauté for 1 minute until fragrant.
- Transfer the roasted squash to a blender or food processor. Add chicken broth, butter, Parmesan cheese, remaining black pepper, and blend until smooth and creamy. Add reserved pasta water as needed for desired sauce consistency.
- Return the sausage and garlic to the skillet over low heat. Pour in the butternut squash sauce and stir to combine. Add the cooked pasta and fresh spinach. Toss everything gently until the spinach wilts and pasta is coated evenly, about 2 minutes.
- Sprinkle with crushed red pepper flakes if using, and adjust seasoning with salt and pepper to taste. Serve immediately with extra Parmesan cheese on top.
Tips for the Best Results
- Choose a sweet, firm butternut squash for the best flavor and texture.
- Don’t skip roasting the squash; it deepens the flavor and adds natural sweetness.
- Use a sturdy pasta shape like rigatoni or penne to hold the creamy sauce well.
- Reserve some pasta cooking water to loosen the sauce if it gets too thick.
- Add spinach at the end to keep it fresh and vibrant without overcooking.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon chilling, so stir in a splash of chicken broth or water when reheating.
For longer storage, freeze the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding liquid to restore creaminess as needed.
Frequently Asked Questions
Can I use turkey or chicken sausage instead of Italian sausage?
Yes, turkey or chicken sausage works well as a leaner alternative. Just make sure it’s flavorful and fully cooked before adding the sauce and pasta.
Is this recipe gluten-free?
This recipe isn’t gluten-free as written because of the pasta. You can substitute gluten-free pasta varieties to make it suitable for gluten-free diets.
Can I prepare the butternut squash sauce ahead of time?
Absolutely! You can roast and blend the squash sauce a day ahead and refrigerate it. Reheat gently before combining with the sausage and pasta.
What can I use instead of spinach?
Kale, Swiss chard, or arugula are great substitutes for spinach. Just add them at the end to wilt them gently into the pasta.