This Butternut Squash Pasta with Sausage and Spinach is the perfect comfort dish — combining the sweetness of roasted squash with savory sausage, fresh spinach, and a luxuriously creamy sauce.

It’s hearty, nutritious, and made for chilly evenings or cozy weeknight dinners.

Why You’ll Love This Butternut Squash Pasta

Creamy & Comforting: A silky sauce made from roasted squash and cream.

Sweet Meets Savory: Butternut squash and sausage are a flavor match.

Nutritious Twist: Includes spinach for added fiber and vitamins.

Satisfying & Filling: A complete one-bowl meal.

Fall Favorite: Perfect for seasonal dinners or holiday menus.

What You’ll Need (Ingredient Highlights)

Butternut Squash: Roasted for sweetness and used as the base of the sauce.

Italian Sausage: Adds richness and savory depth (mild or spicy).

Pasta: Penne, rigatoni, or shells work best.

Spinach: Wilts into the pasta for a vibrant, nutritious touch.

Garlic & Onion: Aromatic base for flavor.

Heavy Cream: For a velvety sauce.

Parmesan Cheese: Salty, cheesy finish.

Olive Oil: For roasting and sautéing.

Salt, Pepper, & Nutmeg: To balance and enhance flavor.

Pro Tips Before You Start

Peel and Cube Squash Evenly: For consistent roasting.

Use Hot Italian Sausage: If you like a little heat.

Cook Pasta Al Dente: It will finish in the sauce.

Blend Sauce Until Smooth: Use a high-powered blender for creamy texture.

Stir in Spinach at the End: So it just wilts and stays vibrant.

How to Make Butternut Squash Pasta with Sausage

Step 1: Roast the Butternut Squash

Preheat oven to 400°F (200°C).

Peel and cube squash, toss with olive oil, salt, and pepper.

Roast on a baking sheet for 25–30 minutes until tender and lightly browned.

Step 2: Cook the Pasta

Bring a pot of salted water to a boil.

Cook pasta until al dente.

Drain and reserve 1/2 cup of pasta water.

Step 3: Brown the Sausage

In a large skillet, cook sausage until browned and fully cooked.

Remove with a slotted spoon and set aside.

Step 4: Make the Sauce

In the same skillet, sauté onion and garlic until fragrant.

Add roasted squash and heavy cream.

Transfer mixture to a blender and puree until smooth. Return to skillet.

Step 5: Combine Everything

Add pasta, sausage, and spinach to the sauce.

Toss gently until spinach wilts.

Add Parmesan cheese and a splash of pasta water if needed to loosen.

Step 6: Serve

Plate warm with extra cheese and cracked black pepper. Enjoy!

What to Serve It With

Garlic bread or focaccia

Simple arugula salad

Roasted Brussels sprouts or green beans

A glass of Chardonnay or Pinot Grigio

Variations / Substitutions

Make it Vegetarian: Skip sausage and add roasted mushrooms or chickpeas.

Use Kale Instead of Spinach: Hearty and earthy.

Dairy-Free Version: Use coconut cream and nutritional yeast.

Gluten-Free: Use your favorite GF pasta.

Add Heat: Stir in crushed red pepper flakes.

Storage & Leftovers

Fridge: Store in an airtight container for up to 4 days.

Reheat: Warm in a skillet with a splash of broth or cream.

Freezer: Freeze sauce separately for up to 2 months.

FAQs

Can I use frozen butternut squash?
Yes, just roast it until soft or steam before blending.

Can I make the sauce ahead?
Absolutely! Store in the fridge and reheat when ready.

Is this dish spicy?
Not unless you use spicy sausage — adjust to your taste.

What’s the best pasta shape to use?
Short pasta like rigatoni or penne hold the sauce well.

Can I add more veggies?
Yes! Try zucchini, bell peppers, or peas.

Final Thoughts

This Butternut Squash Pasta with Sausage and Spinach is a hearty, flavorful dish that brings fall comfort to your table any time of year.

Creamy, cozy, and balanced with a touch of green, it’s perfect for family dinners, entertaining guests, or meal prepping for the week ahead.

The Boat Shed Kitchen