There’s something about the combination of roasted squash, savory sausage, and creamy pasta that just screams comfort.
This Butternut Squash Pasta with Sausage and Spinach is the perfect cozy dinner—creamy, hearty, and full of fall flavor in every bite.
It’s one of those dishes that tastes like you spent all day cooking, but comes together surprisingly fast.
Why I Love This Recipe
Roasted butternut squash adds sweetness and texture
Creamy, cheesy sauce clings to every bow tie noodle
Savory sausage balances the sweetness perfectly
A one-skillet comfort meal that feels fancy but is easy
Great for chilly nights, holiday tables, or meal prep
What You’ll Need (Ingredient Highlights)
Butternut squash: Roasted until caramelized for a touch of natural sweetness.
Italian sausage: Crumbled and browned to add rich, savory flavor.
Spinach: Wilted into the sauce for color and nutrients.
Garlic: Brings warmth and aroma to the base of the sauce.
Heavy cream & Parmesan: Create a luscious, cheesy sauce.
Farfalle pasta: Bow ties hold onto the creamy sauce perfectly.
Pro Tips Before You Start
Cut squash into uniform cubes for even roasting.
Roast squash while you prep the other components to save time.
Don’t overcook the pasta—it should be al dente so it holds up in the sauce.
Taste your sauce before adding extra salt—sausage and cheese add plenty.
Freshly grated Parmesan melts better than pre-shredded varieties.
How to Make Butternut Squash Pasta with Sausage & Spinach
Step 1: Roast the Butternut Squash
Preheat oven to 400°F. Toss cubed squash with olive oil, salt, and pepper.
Spread on a lined baking sheet in a single layer and roast for 30 minutes until tender and golden. Set aside.
Step 2: Cook the Sausage
In a skillet over medium heat, add olive oil and sausage.
Cook for about 10 minutes, stirring until fully browned and cooked through.
Remove from heat and set aside.
Step 3: Make the Creamy Sauce
In another large skillet, sauté garlic and spinach in olive oil over medium heat for 5–7 minutes until spinach wilts.
Add heavy cream and bring to a gentle boil. Immediately reduce heat to a simmer.
Stir in Parmesan cheese and simmer until melted and smooth.
Season with salt if needed, depending on how salty your sausage is.
Step 4: Cook the Pasta
Boil the farfalle according to package directions (about 7–11 minutes) until al dente.
Drain well.
Step 5: Combine Everything
Add cooked pasta and sausage into the skillet with the creamy spinach sauce.
Stir well to combine.
Top with roasted squash—either stir it in or leave it beautifully piled on top.
What to Serve It With
A crisp green salad with balsamic vinaigrette
Toasted garlic bread or herb focaccia
A glass of chilled Chardonnay or apple cider
Roasted brussels sprouts or green beans on the side
Variations / Substitutions
Vegetarian version: Omit sausage or swap with plant-based sausage.
Add heat: Stir in red pepper flakes or diced jalapeño.
Swap pasta: Use penne, rigatoni, or gluten-free pasta if needed.
Use kale: Sub spinach with chopped kale (sauté longer for tenderness).
No cream? Use half-and-half or a mix of milk and cream cheese.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave with a splash of cream.
Not ideal for freezing due to the creamy sauce, but can be done if necessary.
Great for meal prep—store squash separately if you want to keep texture intact.
FAQs
Can I use frozen butternut squash?
Yes! Just thaw and roast slightly longer if needed to achieve caramelization.
Is this recipe spicy?
Not at all—unless your sausage is spicy. Add red pepper flakes if you want heat.
Can I make it ahead of time?
Absolutely. Make all parts ahead, combine before serving, and reheat gently.
What kind of sausage should I use?
Sweet Italian sausage works great, but spicy or chicken sausage are also delicious options.
Can I use a different pasta shape?
Yes—penne, fusilli, or even spaghetti work just fine.
Can I double this recipe?
Yes! Use a larger skillet and baking sheet, and you’ll have delicious leftovers.
Do I need to peel the squash?
Yes, for the best texture in pasta, peeled squash is recommended.
Final Thoughts
This Creamy Butternut Squash Pasta with Sausage and Spinach is the ultimate cold-weather comfort dish.
It brings together sweet, savory, creamy, and hearty in one beautiful bowl.
Whether it’s a cozy weeknight meal or a dish for guests, it’s bound to become a fall favorite at your table.
Creamy Butternut Squash Pasta
Ingredients
Method
- Roast Squash: Preheat oven to 400°F. Toss squash with oil, salt, and pepper.
- Spread on lined baking sheet and roast for 30 minutes.
- Cook Sausage: In a skillet, heat oil and cook sausage for ~10 minutes until browned. Set aside.
- Make Sauce: In another skillet, cook garlic and spinach in oil for 5–7 minutes.
- Add cream and bring to a brief boil.
- See full steps with tips & photos → https://theboatshedcafe.com/creamy-butternut-squash-pasta/
Notes
- Roasting the squash adds natural sweetness and depth – don’t skip it!
- For a vegetarian version, omit the sausage or use plant-based alternatives.
- Farfalle works great, but penne or rigatoni would also soak up the sauce beautifully.
