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Creamy butternut squash pasta with sausage and spinach served in a bowl

Creamy Butternut Squash Pasta with Sausage and Spinach

A comforting dish that brings warmth to any table with roasted butternut squash, savory sausage, and fresh spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 12 oz pasta of your choice Any pasta you like works well.
  • 1 medium butternut squash, peeled and diced Using fresh, in-season butternut squash makes a big difference in flavor.
  • 1 cup heavy cream Can be substituted with coconut milk for a dairy-free option.
  • 1 cup grated Parmesan cheese Use dairy-free cheese alternative for a vegan version.
Protein and Vegetables
  • 1 lb sausage (Italian or your choice), casings removed Can be substituted with plant-based alternative.
  • 2 cups fresh spinach Alternatively, use other greens like kale.
  • 1 medium onion, diced Cook until translucent.
  • 3 cloves garlic, minced Add for flavor.
Seasoning and Oil
  • to taste salt and pepper Adjust according to taste.
  • to taste red pepper flakes (optional) Adjust for spicy preference.
  • as needed Olive oil For cooking.

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions. Once cooked, drain the pasta and set it aside.
Preparing the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned, ensuring it is fully cooked through. Remove it from the skillet and set it aside.
  2. In the same skillet, add diced onion and cook until translucent. Then, add the minced garlic and cook for another minute until fragrant.
  3. Add the diced butternut squash along with a splash of water or broth to help steam it. Cover the skillet and let the squash steam until tender, about 10-15 minutes, stirring occasionally.
  4. Once the squash is tender, puree the mixture using an immersion blender or carefully transfer it to a regular blender until smooth. Return the pureed mixture to the skillet.
  5. Stir in the heavy cream and Parmesan cheese until smooth and creamy. Season with salt, pepper, and red pepper flakes to taste.
  6. Add the spinach and cooked sausage back into the skillet. Mix everything together until the spinach wilts and is well combined.
  7. Toss the cooked pasta with the butternut squash sauce, mixing until the pasta is nicely coated. Serve warm with extra Parmesan cheese on top.

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium heat or in the microwave, adding a splash of water or broth to loosen the sauce as needed. Optional: Add toasted nuts for crunch.