This pasta dish combines the sweet flavor of roasted butternut squash with rich, savory sausage. It’s all brought together in a simple garlic cream sauce with fresh spinach.
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It’s a complete meal in one bowl that feels comforting and satisfying. Most of the cooking happens while the squash roasts, making it a manageable weeknight dinner that comes together in under an hour.
Why You'll Love This Recipe
- Roasting the butternut squash concentrates its sweetness and gives it a tender texture
- Making the sauce in the same pan used for the sausage adds an extra layer of savory flavor
- Gently stirring in the Parmesan cheese off direct heat helps prevent the sauce from splitting and ensures a smooth consistency
Essential Ingredients
- Butternut Squash: Pre-cut squash from the grocery store is a great time-saver. If you buy a whole one, choose one that feels heavy for its size.
- Sausage: Mild or hot Italian sausage both work well here. You can also use bulk sausage or remove the casings from links.
- Pasta: Short, sturdy pasta shapes like farfalle, penne, or orecchiette are ideal because they catch the sauce and other ingredients.
- Heavy Cream: For a slightly lighter sauce, you can substitute half-and-half, but the sauce will be less rich and may not thicken as well.
- Spinach: Baby spinach is convenient as it requires no chopping. If using mature spinach, be sure to remove any tough stems first.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Roast the Squash: Start by getting your butternut squash in the oven. Tossing it with olive oil, salt, and pepper and roasting it at a high temperature makes it sweet and tender.
Cook Pasta and Sausage: While the squash roasts, cook your pasta according to the package directions. In a large skillet, brown the sausage, breaking it up into small pieces as it cooks.
Build the Cream Sauce: In the same skillet, wilt the spinach with garlic. Then, stir in the heavy cream and Parmesan cheese to create a quick, creamy sauce that picks up all the flavor from the sausage.
Combine and Serve: Finally, drain the pasta and add it to the skillet with the sauce and cooked sausage. Gently fold in the roasted butternut squash and serve right away with extra Parmesan.
You Must Know
- Food Safety: Ground sausage is safe to eat when it reaches an internal temperature of 160°F (71°C)
- Use a meat thermometer to check for doneness
- Be careful not to over-stir the roasted squash when adding it to the pasta, as it can break apart easily
- The salt from the sausage, cheese, and pasta water adds a lot of flavor
- Taste the sauce before adding any extra salt at the end
- Reserving pasta water is key
- The starchy water helps to thicken the sauce and make it cling to the pasta
Serving Ideas
This is a hearty dish on its own, but a simple green salad with a light vinaigrette would be a nice accompaniment.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the cream sauce can separate. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce.
FAQ
Can I use frozen butternut squash?
Yes, you can use frozen butternut squash cubes. You can roast them directly from frozen, but they may need an extra 5-10 minutes in the oven to become tender and slightly browned.
How can I make this dish vegetarian?
To make it vegetarian, simply omit the sausage. You could add a can of drained and rinsed cannellini beans or some sautéed mushrooms for a similar hearty texture.
My sauce seems too thick. What can I do?
If the sauce is too thick, stir in a few tablespoons of the hot pasta water you saved before draining. This will help thin the sauce to your desired consistency without diluting the flavor.
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📖 Recipe Card
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Butternut Squash and Sausage Pasta
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Sweet roasted butternut squash and savory sausage come together in a creamy spinach sauce for a satisfying weeknight pasta dinner.
Ingredients
- 1 small butternut squash (about 1.5 lbs / 680 g), peeled, seeded, and cut into ½-inch cubes
- 3 tablespoons (45 ml) olive oil, divided
- Kosher salt and freshly ground black pepper
- 8 ounces (225 g) short pasta, such as farfalle or penne
- 1/2 pound (225 g) mild or hot Italian sausage, casings removed
- 4 cloves garlic, minced
- 5 ounces (140 g) fresh spinach
- 1 cup (240 ml) heavy cream
- 1/3 cup (35 g) grated Parmesan cheese, plus more for serving
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the butternut squash cubes with 1 tablespoon of olive oil, a pinch of salt, and a few grinds of pepper. Arrange in a single layer and roast for 25-30 minutes, or until tender and lightly browned at the edges.
- While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water, then drain the pasta.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, for 8-10 minutes. The sausage should be browned and cooked through to an internal temperature of 160°F (71°C). Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant. Add the spinach in batches and cook, stirring, until it has wilted, about 2-3 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the Parmesan cheese until it melts and the sauce is smooth. Season with a small pinch of salt and pepper, tasting first as the sausage and cheese are already salty.
- Add the drained pasta and cooked sausage to the skillet with the cream sauce. Stir to combine everything. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Gently fold in the roasted butternut squash. Serve immediately, topped with additional grated Parmesan cheese if you like.
Notes
- Food Safety: Ground sausage is safe to eat when it reaches an internal temperature of 160°F (71°C). Use a meat thermometer to check for doneness.
- Be careful not to over-stir the roasted squash when adding it to the pasta, as it can break apart easily.
- The salt from the sausage, cheese, and pasta water adds a lot of flavor. Taste the sauce before adding any extra salt at the end.
- Reserving pasta water is key. The starchy water helps to thicken the sauce and make it cling to the pasta.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: American
