Name: Hearty Butternut Squash Pasta with Beef Sausage & Spinach
Prep time: 20 min
Cook time: 70 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 cups butternut squash, peeled, seeded, and cubed; 1 tbsp olive oil; 1 tsp dried sage; ½ tsp dried thyme; ¼ tsp ground nutmeg; Salt and black pepper, to taste; ½ lb beef sausage, crumbled, casings removed; 1 large yellow onion, finely diced; 4 cloves garlic, minced; ½ cup vegetable broth (as wine substitute); 4 cups vegetable or chicken broth, warmed; 1 cup heavy cream; 6 oz fresh baby spinach; 8 oz farfalle (bow tie pasta); ⅓ cup shredded Parmesan cheese, plus more for serving; 2 tbsp fresh parsley, chopped, for garnish; Pinch of red pepper flakes, optional

Butternut Squash Pasta With Sausage And Spinach is more than just a meal; it’s an invitation to savor the very essence of comfort and culinary balance. Imagine a dish that effortlessly blends the hearty warmth of a cool autumn evening with a burst of vibrant flavors and textures that dance on your palate. This delightful pasta dish isn’t steeped in ancient lore, but its roots lie deeply in the tradition of seasonal cooking, where resourceful home cooks transform readily available, wholesome ingredients into something truly extraordinary. The humble butternut squash, a star of fall and winter, finds its ultimate creamy expression here, reminiscent of rustic Italian farm-to-table simplicity.

Why This Dish Becomes an Instant Favorite

People absolutely adore this combination for so many reasons. The inherent sweetness and velvety smoothness of the roasted butternut squash, which forms the luscious sauce, perfectly complements the savory, slightly spicy notes of the sausage. Then, the fresh spinach is folded in, wilting just enough to add a touch of vibrant color and a whisper of verdant freshness that cuts through the richness beautifully. It’s the perfect harmony of sweet, savory, and fresh, all brought together with a satisfying pasta. This Butternut Squash Pasta With Sausage And Spinach is incredibly satisfying without being overly heavy, making it a beloved choice for both weeknight dinners and special occasions alike. It truly embodies wholesome indulgence.

Ingredients:

1 tablespoon olive oil, plus more for roasting
1 medium butternut squash (about 2-2.5 lbs), peeled, seeded, and cut into 1/2-inch cubes
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
1 lb mild or spicy Italian sausage, casings removed
1 large yellow onion, finely diced
4 cloves garlic, minced
1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio), optional but highly recommended
4 cups vegetable or chicken broth, warmed
1/2 cup heavy cream
10 ounces fresh baby spinach
1 lb pasta (such as penne, rigatoni, orecchiette, or cavatappi)
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, for garnish
Pinch of red pepper flakes, for a little kick (optional)

Prepping the Butternut Squash

First things first, let’s get that beautiful butternut squash ready for its starring role in our Butternut Squash Pasta With Sausage And Spinach. Preheat your oven to a cozy 400°F (200°C). While the oven is warming up, grab your butternut squash. Carefully peel it using a sturdy vegetable peeler. It can be a bit tough, so take your time and make sure you have a good grip. Once peeled, slice it in half lengthwise and scoop out all those stringy bits and seeds from the center. I usually use a spoon for this – it works like a charm!
Now, cube the squash into uniform 1/2-inch pieces. Consistency in size is key here, as it ensures even cooking. If some pieces are too big, they’ll still be hard when the smaller ones are tender, and we want every bite to be perfectly soft and sweet. This careful cubing ensures that each piece roasts evenly and contributes its sweet, tender texture to the overall dish.
Spread the cubed butternut squash in a single layer on a large baking sheet. Drizzle generously with a little olive oil, enough to lightly coat all the pieces. Sprinkle with 1 teaspoon of dried sage, 1/2 teaspoon of dried thyme, 1/4 teaspoon of ground nutmeg, a good pinch of salt, and a fresh grind of black pepper. The combination of sage and nutmeg really brings out the earthy sweetness of the squash, making it absolutely irresistible and adding a depth of flavor that complements the sausage beautifully.
Toss everything together right on the baking sheet with your hands until every piece of squash is coated with the oil and seasonings. Make sure they are spread out in a single layer again – overcrowding the pan will steam the squash instead of roasting it, and we’re after those lovely caramelized edges that provide so much flavor and a slight chewiness.
Pop the baking sheet into your preheated oven and roast for 20-25 minutes, or until the squash is tender and slightly caramelized at the edges. Give it a gentle toss halfway through roasting to ensure even browning. You’ll know it’s ready when a fork easily pierces a piece, and your kitchen starts to fill with that wonderful sweet, savory aroma. The goal here is not just softness, but also a slight browning on the edges, which concentrates the natural sugars and enhances the flavor. Once roasted, set about a third of the squash aside – these beautiful cubes will be added in at the very end for texture and visual appeal, offering a lovely contrast to the smooth sauce. The remaining two-thirds will be mashed or blended into our glorious sauce, forming its creamy base.

Sautéing the Sausage

While the squash is roasting, let’s get started on the savory heart of our Butternut Squash Pasta With Sausage And Spinach: the Italian sausage. Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the Italian sausage, breaking it up with a wooden spoon as it cooks. I find that using the back of a wooden spoon to press and break apart the sausage helps create smaller, more uniform crumbles, which are perfect for distributing flavor throughout the pasta.
Sauté the sausage, stirring occasionally, until it’s beautifully browned all over and cooked through. This usually takes about 7-10 minutes. Don’t rush this step! Allowing the sausage to get a deep brown crust adds incredible depth of flavor to the entire dish. Those crispy, caramelized bits at the bottom of the pan – that’s called “fond,” and it’s pure gold for building our sauce. This browning step is absolutely crucial for developing umami and a robust base for our sauce.
Once the sausage is cooked, use a slotted spoon to transfer it to a plate lined with paper towels, leaving most of the rendered fat in the skillet. This helps to keep our dish from becoming greasy while retaining all that delicious flavor in the pan. The paper towels will absorb any excess grease from the sausage, ensuring it doesn’t make our final dish heavy. If there’s an excessive amount of fat (more than 2 tablespoons), you can carefully drain a little out, but a couple of tablespoons are perfect for sautéing our aromatics and carrying those rich sausage flavors into the next stage.

Building the Sauce

Reduce the heat to medium. Add the finely diced yellow onion to the skillet with the remaining sausage fat. Sauté the onion, stirring frequently, for about 5-7 minutes, until it’s softened and translucent. We’re looking for that lovely sweetness to develop, as properly caramelized onions add a subtle, foundational sweetness that perfectly complements the squash. Don’t rush this step, as undercooked onions can be sharp and overpower the delicate flavors.
Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as burnt garlic can taste bitter and will impart an unpleasant flavor to the entire sauce. That incredible aroma filling your kitchen right now? That’s the foundation of a fantastic sauce!
If you’re using it, pour in the 1/2 cup of dry white wine. Increase the heat slightly and deglaze the pan, scraping up all those flavorful browned bits (the fond!) from the bottom with your wooden spoon. Let the wine simmer and reduce by about half, which takes roughly 2-3 minutes. This step adds a wonderful bright acidity and complexity to the sauce, cutting through the richness and adding a gourmet touch. If you’re skipping the wine, you can use an extra 1/2 cup of broth in the next step, though the wine does contribute a unique depth.
Now, let’s bring in the warmth. Add the warmed vegetable or chicken broth to the skillet. Bringing the broth to a gentle simmer before adding it helps to maintain the temperature of the pan and speeds up the cooking process. Ensure your broth is low-sodium if you’re concerned about salt levels, as we will be seasoning later.
Remember that roasted butternut squash we set aside? Take the two-thirds portion that you’ll be using for the sauce and add it to the skillet with the broth mixture. Bring it back to a simmer and let it cook for about 5 minutes, allowing the flavors to meld beautifully. This short simmer helps the squash soften further and absorb some of the broth’s savory goodness before blending.
Carefully transfer the broth and squash mixture to a blender or use an immersion blender directly in the pot. Blend until the sauce is completely smooth and creamy. If using a regular blender, be very cautious with hot liquids – always start on a low speed with the lid slightly ajar (covered with a kitchen towel) to allow steam to escape and prevent pressure buildup. Pour the velvety smooth sauce back into the skillet. This rich, sweet, and savory sauce is what makes our Butternut Squash Pasta With Sausage And Spinach truly special, providing that luxurious base that coats every strand of pasta.
Stir in the 1/2 cup of heavy cream. This adds a beautiful richness and silkiness to the sauce, making it utterly luxurious and giving it that restaurant-quality mouthfeel. Season the sauce with salt and freshly ground black pepper to taste. You might also want to add a pinch more nutmeg or a dash of sage if you feel it needs it. Taste and adjust – that’s the chef’s secret! Remember that different broths and sausages have varying salt levels, so always taste before adding too much.

Cooking the Pasta

While the sauce is simmering gently, bring a large pot of heavily salted water to a rolling boil. Adding plenty of salt to your pasta water is crucial, as it’s your only chance to season the pasta itself from the inside out. It should taste like the sea, not just salty, but noticeably seasoned! This makes a huge difference in the final flavor of the dish.
Add your chosen pasta (penne, rigatoni, orecchiette, or cavatappi work wonderfully here, as their shapes capture the creamy sauce beautifully in their nooks and crannies) to the boiling water. Cook according to package directions until it’s al dente – that’s Italian for “to the tooth,” meaning it should be firm to the bite, not mushy. Overcooked pasta can ruin the texture of the entire dish, so keep a close eye on it.
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. This magic liquid is fantastic for loosening the sauce if it becomes too thick, helping it cling perfectly to the pasta. The starches in the water also help to emulsify the sauce, making it extra silky.
Drain the pasta thoroughly. You can give it a quick shake in the colander to remove excess water, but no need to rinse it; we want that starchy coating to help the sauce adhere.

Combining and Finishing

Return the cooked and drained pasta to the large skillet with our luscious butternut squash sauce. Add the cooked Italian sausage back into the pan as well. Ensure your skillet is large enough to comfortably accommodate all the ingredients for easy tossing.
Toss everything together gently but thoroughly, ensuring every piece of pasta and sausage is coated in that creamy, vibrant sauce. If the sauce seems a little too thick, add a splash or two of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The goal is a velvety sauce that lovingly coats each piece of pasta, rather than sitting in a pool at the bottom of the pan.
Now for the fresh green goodness! Add the 10 ounces of fresh baby spinach to the skillet. Toss continuously until the spinach wilts down, which usually takes just a minute or two. The vibrant green of the spinach adds a lovely color contrast and a fresh, slightly bitter note that balances the sweetness of the squash and the richness of the sausage. It also adds a wonderful nutritional boost to our Butternut Squash Pasta With Sausage And Spinach.
Stir in the 1/2 cup of freshly grated Parmesan cheese. The cheese will melt into the sauce, adding another layer of salty, savory depth and helping to thicken it just a touch. Make sure it’s freshly grated, as pre-grated Parmesan often contains anti-caking agents that can make it melt less smoothly.
Finally, add the remaining roasted butternut squash cubes (the ones you set aside earlier) to the skillet. Gently fold them in. These pieces maintain their shape and provide a wonderful texture contrast to the creamy sauce, offering bursts of tender, sweet squash in every bite. This step truly elevates our Butternut Squash Pasta With Sausage And Spinach, making it visually appealing and texturally dynamic.
Taste one last time and adjust any seasonings if necessary. Perhaps a little more salt, pepper, or even a pinch of red pepper flakes if you like a touch of heat. A dash of lemon juice at this stage can also brighten the flavors if you feel it needs a lift.
Serve immediately, garnished with extra freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley. A tiny pinch of red pepper flakes on top can also be a delightful addition for those who enjoy a subtle warmth and visual appeal. This dish is hearty, comforting, and absolutely bursting with flavor – perfect for a cozy night in or a special gathering! Enjoy the fruits of your labor!

This beautiful Butternut Squash Pasta With Sausage And Spinach is more than just a meal; it’s an experience. The roasted squash brings a natural sweetness and creamy texture that pairs perfectly with the savory Italian sausage. The fresh spinach adds a touch of verdant freshness and nutrients, making the dish feel balanced and wholesome. Each component is carefully layered to create a symphony of flavors and textures that will surely become a favorite in your household. Whether you’re making it for a weeknight dinner or a special occasion, this recipe delivers comfort and gourmet taste in every forkful. The key is in allowing each ingredient to shine and build upon the next, from the deeply caramelized sausage to the silky smooth squash sauce, and the perfectly al dente pasta. And don’t forget that final touch of fresh Parmesan and parsley – they truly brighten the entire presentation and taste, offering a fresh counterpoint to the rich sauce. This dish truly embodies the spirit of autumnal cooking, bringing warmth and satisfaction with every bite.

Conclusion:

Well, my friends, we’ve reached the end of our culinary journey, and I genuinely hope you’re feeling inspired to roll up your sleeves and bring this fantastic dish to life in your own kitchen. This isn’t just another weeknight meal; it’s a vibrant, comforting, and incredibly satisfying experience that truly delivers on all fronts. I firmly believe that the unique combination of the naturally sweet, creamy butternut squash, the savory depth of the sausage, and the fresh, verdant touch of the spinach creates a symphony of flavors that is absolutely unparalleled. It’s a dish that warms you from the inside out, offering both nourishment and profound comfort, making it a perfect choice for a cozy family dinner or an impressive offering for guests. The way the flavors meld together, creating a perfectly balanced profile that’s both hearty and surprisingly light, is truly what makes this recipe a standout. It’s a testament to how simple, quality ingredients can be transformed into something truly extraordinary with just a little love and attention. I promise you, once you taste that first forkful, you’ll understand exactly why I’m so passionate about it.

Now, while the recipe as written is absolutely delicious, part of the joy of cooking is making it your own, isn’t it? When it comes to serving, I love to keep it simple to let the pasta truly shine. A crisp, light side salad – perhaps some peppery arugula dressed with a simple lemon vinaigrette – provides a wonderful contrast. And, of course, a generous grating of fresh Parmesan or Pecorino Romano cheese is practically mandatory for that extra layer of salty, umami goodness. Don’t forget a side of crusty bread to sop up any leftover sauce; it’s too good to waste! For variations, the possibilities are truly endless. If you’re looking for an extra layer of richness, a splash of heavy cream or a dollop of mascarpone stirred into the sauce at the very end will elevate it beautifully. For those who enjoy a bit of heat, a pinch of red pepper flakes added with the garlic will introduce a lovely warmth. If you want to explore different proteins, chicken or turkey sausage would work wonderfully, or you could even go vegetarian by swapping the sausage for cannellini beans or roasted chickpeas, adding them in at the end to warm through. Consider adding other seasonal vegetables too; finely chopped kale, sun-dried tomatoes, or even some roasted bell peppers could introduce new textures and flavors. Different pasta shapes like orecchiette, rigatoni, or even a short cut like fusilli would also be excellent choices, each offering a slightly different way to capture that luscious sauce. And for an even deeper, sweeter squash flavor, you could roast the butternut squash in larger cubes before pureeing some of it and adding the rest back in as chunky bits for texture.

So, there you have it, my comprehensive guide to creating this incredible meal. My sincerest hope is that you’ll feel inspired to make this recipe your own, to experiment, and most importantly, to enjoy the process of cooking and sharing something truly delicious. There’s a special kind of magic that happens when you create a meal from scratch, and I truly believe this Butternut Squash Pasta With Sausage And Spinach is one of those dishes that will bring immense satisfaction. It’s comforting, it’s hearty, and it’s packed with so much flavor that you’ll want to add it to your regular rotation. I absolutely cannot wait for you to experience the warmth and deliciousness of this dish firsthand. Please, when you do try it, come back and tell me all about your experience! Share your photos, tell me about any creative twists you added, and let me know how much you and your loved ones enjoyed it. Your feedback truly means the world to me, and seeing your culinary adventures brightens my day. Happy cooking, and bon appétit!