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Butternut Squash Pasta with Sausage and Spinach Recipe

Butternut Squash Pasta with Sausage and Spinach Recipe
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★★★★★

5 from 8 reviews

A comforting and flavorful Butternut Squash Pasta with Sausage and Spinach, featuring a creamy homemade butternut squash sauce blended with chicken broth and cream, perfectly paired with Italian sausage, fresh spinach, and Parmesan cheese. This dish balances savory, creamy, and slightly spicy elements for a hearty yet elegant meal.

Ingredients

Scale

Vegetables and Herbs

  • 1 medium butternut squash (about 2–3 cups cubed)
  • 4 cups fresh spinach (or frozen, well-drained)
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped (or ½ onion)

Proteins

  • 8 oz Italian sausage (spicy or mild, casing removed if necessary)

Pantry and Dairy

  • 12 oz short pasta (penne, rigatoni, fusilli)
  • 1 cup chicken broth (or vegetable broth)
  • ½ cup heavy cream (or half-and-half, unsweetened almond, or coconut milk)
  • ½ cup freshly grated Parmesan cheese (plus extra for serving)
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • Red pepper flakes (optional)

Instructions

  1. Prepping the Butternut Squash: Peel, seed, and cube the butternut squash into 1-inch pieces for even cooking. Either roast in a 400°F oven tossed with olive oil, salt, and pepper for 25-30 minutes until tender and golden or steam over boiling water for 10-12 minutes until fork-tender.
  2. Cook Your Pasta: Boil a large pot of salted water and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining for later use in the sauce.
  3. Sauté the Sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage (removed from casing if necessary) and break it into small pieces. Cook until browned and cooked through, about 8-10 minutes. Remove from skillet and set aside.
  4. Sauté the Garlic and Shallots: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped shallots, cooking for 2-3 minutes until soft and fragrant.
  5. Make the Butternut Squash Sauce: Blend the cooked butternut squash with chicken broth, heavy cream, and a pinch of nutmeg until smooth. For a chunkier texture, mash by hand. Season with salt and pepper to taste.
  6. Combine Everything in the Pan: Pour the squash sauce into the skillet with garlic and shallots. Stir to combine, then add the browned sausage back in. Mix in the cooked pasta, thinning the sauce with reserved pasta water as needed to desired consistency.
  7. Add the Spinach: Fold in the fresh spinach and cook for 2-3 minutes until wilted. Stir in the grated Parmesan cheese. Adjust seasoning with salt, pepper, and optional red pepper flakes for a spicy kick.
  8. Serve: Spoon pasta into bowls and top with extra Parmesan cheese. Optionally, add a squeeze of fresh lemon juice or a drizzle of olive oil to brighten flavors. Enjoy immediately.

Notes

  • You can roast or steam the butternut squash depending on the time and flavor preference.
  • Reserve pasta water to adjust sauce thickness as needed.
  • Substitute half-and-half or plant-based milks for a lighter or dairy-free cream alternative.
  • Use mild or spicy Italian sausage depending on your spice preference.
  • Fresh spinach is preferred for better texture, but frozen spinach can be used if drained well.
  • Adding a pinch of nutmeg enhances the depth of flavor in the sauce.
  • Extra Parmesan on top really elevates the dish just before serving.
  • For a vegetarian version, skip sausage and use vegetable broth.

Nutrition

Keywords: butternut squash pasta, sausage pasta, creamy pasta, spinach pasta, Italian sausage recipe, fall pasta recipe, easy dinner pasta

Find it online: https://freshrecipehub.com/butternut-squash-pasta-with-sausage-and-spinach-recipe/