From the moment I prepared this Butternut Squash Pasta, I was captivated by roasted squash mingling with savory sausage and crisp spinach. The interplay of cream and Parmesan produces a satisfying sauce, turning each bite into a delightful discovery. This recipe has quickly become a favorite in my kitchen.
I recently got into making this Creamy Butternut Squash Pasta With Sausage And Spinach and I have to tell you it quickly became one of my top dinner picks for fall. I always start by sautéing a medium onion and some garlic in olive oil until they get soft.
Then I add in cubed butternut squash and break up Italian sausage links into the pan to let all those flavors mingle right together. Once the veggies are tender, I mix in pasta of your choice, fresh chopped spinach and then pour in a blend of heavy cream and chicken broth.
The Parmesan cheese and a pinch of nutmeg add an unexpected twist that sets it apart from any other fall dinner recipe I’ve tried before. I know it sounds a bit fancy but its super easy to make and really brings out the best in this butternut squash pasta dish.
Enjoy experimenting with it as much as I do!
Why I Like this Recipe
I like this recipe for a few reasons. First, I love how the roasted butternut squash becomes tender and a little sweet when its caramelized. It gives the dish a depth of flavor that feels so cozy. Second, the creamy sauce with heavy cream and Parmesan really hits the spot on cool autumn nights; it makes me feel like I’m eating something really special. I also appreciate how the recipe isn’t too complicated even though it tastes like you spent hours in the kitchen, which is perfect for a busy weeknight dinner. And finally, the way the spinach and basil add freshness makes the dish feel a bit healthier without taking away from the comfort factor.
Ingredients
- Butternut squash: adds fibre, natural sweetness, and creamy texture that elevates the dish.
- Italian sausage: brings protein, rich spices, and savory depth for bold flavor contrast.
- Spinach: offers vitamins, antioxidants, and a fresh, mild taste balancing the dish.
- Garlic: infuses aromatic heat and boosts flavor, lending subtle zest to every bite.
- Parmesan cheese: provides salty, tangy umami that melds into the creamy sauce brilliantly.
- Onion: delivers sweetness and savory depth, forming an irreplaceable aromatic base.
- Heavy cream: adds rich, velvety texture and a mild sweetness that enhance every forkful.
- Pasta: gives hearty carbohydrates, serving as a filling base that soaks up every flavor.
Ingredient Quantities
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 3 Italian sausage links, casings removed
- 8 oz pasta (like penne or rigatoni)
- 2 cups fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken or veggie broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
How to Make this
1. Preheat your oven to 400°F. Toss the cubed butternut squash in 1 tablespoon of olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast for about 25 minutes until they’re tender and slightly caramelized.
2. While the squash is roasting, bring a big pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain the pasta and save about a cup of the pasta water for later.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crumble the sausage into the pan and cook until its browned and cooked through. Remove the sausage and set it aside.
4. In the same skillet, add the chopped onion and cook for about 3-4 minutes until it softens up, stirring occasionally.
5. Add the minced garlic to the onion and cook for another minute until it’s fragrant.
6. Stir in the chicken or veggie broth, heavy cream, and nutmeg. Bring the mixture to a simmer and let it cook for about 3 minutes so the flavors mix.
7. Once the sauce is simmering, add the roasted butternut squash and the cooked sausage back into the skillet. Let it cook together for another 3 minutes.
8. Add the drained pasta and chopped spinach to the sauce. Stir everything gently until the spinach wilts; if the sauce seems too thick, add some of the reserved pasta water little by little until you reach your desired consistency.
9. Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper to taste.
10. Serve immediately while hot, and garnish with fresh basil if you like. Enjoy your comforting autumn dish!
Equipment Needed
1. Oven
2. Baking sheet
3. Mixing bowl for tossing the squash
4. Large pot for boiling water and cooking the pasta
5. Colander to drain the pasta
6. Large skillet for cooking the sausage, onions, and sauce
7. Chef’s knife and cutting board for chopping the squash, onion, and garlic
8. Measuring cups and spoons for oil, cream, broth, and spices
9. Wooden spoon or spatula for stirring the sauce
FAQ
Creamy Butternut Squash Pasta With Sausage And Spinach Recipe Substitutions and Variations
- If you cant find butternut squash, you can use cubed sweet potato instead for a similar sweetness and texture
- Instead of Italian sausage, try turkey sausage if you want a leaner and milder flavor
- If heavy cream is not available, you can swap in coconut cream or mix milk with a little butter
- If you dont have chicken or veggie broth, water with a bouillon cube dissolved in it works pretty well
- Not a fan of spinach? Kale can be used as a healthy alternative with a similar bite
Pro Tips
1. Try to make sure the squash is spread out evenly on your baking sheet so it roasts nicely, because if you pack it too close it can get mushy instead of caramelized.
2. When you’re mixing in the pasta water to thin out the sauce, add it little by little to avoid turning your sauce into a watery mess.
3. Let the sauce simmer a little longer after adding the squash and sausage so all those flavors get a chance to really mix, even if it takes a couple extra minutes.
4. Don’t be afraid to adjust the seasoning as you go along, taste it while cooking so you can add a bit more salt or pepper if needed.
Creamy Butternut Squash Pasta With Sausage And Spinach Recipe
My favorite Creamy Butternut Squash Pasta With Sausage And Spinach Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Mixing bowl for tossing the squash
4. Large pot for boiling water and cooking the pasta
5. Colander to drain the pasta
6. Large skillet for cooking the sausage, onions, and sauce
7. Chef’s knife and cutting board for chopping the squash, onion, and garlic
8. Measuring cups and spoons for oil, cream, broth, and spices
9. Wooden spoon or spatula for stirring the sauce
Ingredients:
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 3 Italian sausage links, casings removed
- 8 oz pasta (like penne or rigatoni)
- 2 cups fresh spinach, roughly chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup chicken or veggie broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions:
1. Preheat your oven to 400°F. Toss the cubed butternut squash in 1 tablespoon of olive oil, a pinch of salt and pepper, and spread them on a baking sheet. Roast for about 25 minutes until they’re tender and slightly caramelized.
2. While the squash is roasting, bring a big pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain the pasta and save about a cup of the pasta water for later.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crumble the sausage into the pan and cook until its browned and cooked through. Remove the sausage and set it aside.
4. In the same skillet, add the chopped onion and cook for about 3-4 minutes until it softens up, stirring occasionally.
5. Add the minced garlic to the onion and cook for another minute until it’s fragrant.
6. Stir in the chicken or veggie broth, heavy cream, and nutmeg. Bring the mixture to a simmer and let it cook for about 3 minutes so the flavors mix.
7. Once the sauce is simmering, add the roasted butternut squash and the cooked sausage back into the skillet. Let it cook together for another 3 minutes.
8. Add the drained pasta and chopped spinach to the sauce. Stir everything gently until the spinach wilts; if the sauce seems too thick, add some of the reserved pasta water little by little until you reach your desired consistency.
9. Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper to taste.
10. Serve immediately while hot, and garnish with fresh basil if you like. Enjoy your comforting autumn dish!
