Description
This Butternut Squash Pasta with Sausage and Spinach is a comforting, flavorful dish combining the natural sweetness of roasted butternut squash with savory Italian sausage and fresh spinach. Tossed with creamy Parmesan-infused sauce and your choice of penne, rigatoni, or farfalle pasta, it’s a satisfying meal perfect for family dinners or cozy nights in.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 5 ounces baby spinach
Meat
- 1 pound Italian sausage (sweet or hot), removed from casings
Pasta & Dairy
- 1 pound pasta (penne, rigatoni, or farfalle)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
Oils & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Others
- 1/4 cup reserved pasta water
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for roasting the butternut squash.
- Prepare the Squash: Peel, seed, and cut the butternut squash into roughly 1-inch cubes for even roasting.
- Season the Squash: Toss the cubed squash in a large bowl with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
- Roast the Squash: Spread the seasoned squash in a single layer on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- Brown the Sausage: Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon. Cook for 5-7 minutes until browned and cooked through, then remove and set aside.
- Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Spinach: Toss in the baby spinach and cook for 2-3 minutes until wilted, stirring occasionally.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
- Optional Purée Squash: If you prefer a smooth sauce, transfer the roasted squash to a blender or food processor and blend until smooth, adding a tablespoon or two of water if necessary; otherwise, keep the squash in chunks.
- Combine Ingredients: Add the roasted squash (puréed or chunked) back into the skillet with the sausage, onion, garlic, and spinach. Stir well to combine all ingredients.
- Add Cream and Seasonings: Pour in the heavy cream and mix thoroughly. Add dried sage, red pepper flakes (if using), salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
- Add Pasta and Cheese: Stir in the cooked pasta and grated Parmesan cheese, tossing to coat the pasta evenly with the sauce. Add reserved pasta water gradually if the sauce needs thinning.
- Serve: Serve the pasta hot, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes if desired.
Notes
- You can choose between using sweet or hot Italian sausage depending on your spice preference.
- Puréeing the squash produces a creamy, smooth sauce, but leaving it in chunks provides a more rustic texture.
- Reserve pasta water is essential for adjusting the sauce consistency and helps the sauce cling better to the pasta.
- Use fresh Parmesan cheese for the best flavor impact.
- Pair this dish with a crisp green salad and rustic bread for a complete meal.
