Description
Butternut Squash Pasta with Sausage and Spinach is a comforting and hearty fall dish. With roasted butternut squash, savory sausage, and fresh spinach in a creamy sauce, this dish perfectly combines seasonal flavors for a satisfying meal.
Ingredients
Scale
- 1 butternut squash, peeled, cubed, and roasted
- 12 oz pasta (penne, fusilli, or spaghetti work best)
- 2 tablespoons olive oil
- 1 pound Italian sausage (either sweet or spicy)
- 2 cups fresh spinach, roughly chopped
- 2 cloves garlic, minced
- ½ cup heavy cream (or half-and-half for a lighter version)
- ¼ teaspoon nutmeg (optional)
- Salt and pepper, to taste
- Fresh Parmesan cheese, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in an even layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
- While the squash is roasting, cook the pasta according to the package directions. Drain the pasta, reserving 1 cup of pasta water. Set the pasta aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the sausage and cook, breaking it up into crumbles with a spoon, until browned and fully cooked, about 5–7 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2 minutes. Season with a pinch of salt and pepper.
- Once the butternut squash is roasted, transfer it to a blender or food processor. Add a splash of the reserved pasta water and blend until smooth. If the sauce is too thick, add more pasta water to reach your desired consistency.
- Return the sausage to the skillet with the sautéed spinach. Add the pureed butternut squash sauce and stir to combine. Add the cooked pasta to the skillet and toss everything together. Pour in the heavy cream and nutmeg (if using), and stir until well coated. If the sauce is too thick, add more pasta water until it reaches your preferred consistency.
- Serve the pasta in bowls, topped with freshly grated Parmesan cheese and a sprinkle of freshly cracked pepper.
Notes
- This dish can be made gluten-free by using gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can add other vegetables like kale or mushrooms for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Butternut Squash Pasta, Sausage and Spinach, Cozy Fall Meal