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The Boat Shed Kitchen

Creamy Butternut Squash Pasta

This creamy butternut squash pasta combines oven-roasted squash, savory sausage, and a luscious garlic-Parmesan cream sauce tossed with farfalle. It’s the perfect harmony of sweet, salty, and creamy – easy enough for a weeknight and special enough for guests.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Calories: 560
Ingredients Method Notes

Ingredients
  

Roasted Butternut Squash
  • 2 cups butternut squash peeled, seeded, cubed
  • 1 tbsp olive oil
  • Salt and pepper
Sausage
  • 1 tbsp olive oil
  • ½ lb sausage crumbled, casings removed
  • Creamy Pasta Sauce
  • 1 tbsp olive oil
  • 4 garlic cloves minced
  • 6 oz spinach
  • 1 cup heavy cream
  • ⅓ cup Parmesan cheese shredded
  • ¼ tsp salt
Pasta
  • 8 oz farfalle bow tie pasta

Method
 

  1. Roast Squash: Preheat oven to 400°F. Toss squash with oil, salt, and pepper.
  2. Spread on lined baking sheet and roast for 30 minutes.
  3. Cook Sausage: In a skillet, heat oil and cook sausage for ~10 minutes until browned. Set aside.
  4. Make Sauce: In another skillet, cook garlic and spinach in oil for 5–7 minutes.
  5. Add cream and bring to a brief boil.
  6. 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.