Creamy Butternut Squash Pasta

Looking for a cozy pasta dish that feels like fall wrapped in a bowl? This creamy butternut squash pasta with sausage and spinach is hearty, satisfying, and packed with comforting flavors that will have everyone coming back for seconds. It’s a little savory, a little sweet, and totally crave-worthy thanks to the combination of roasted butternut squash, golden brown sausage, tender spinach, and a luxuriously creamy sauce that clings to every bite of pasta.

This recipe is a weeknight favorite in my kitchen—not just because it tastes amazing, but because it sneaks in a good serving of veggies without feeling like you’re trying. The butternut squash breaks down into a velvety base that makes the sauce feel indulgent, while the spinach adds a pop of color and freshness. And the sausage? That brings in the richness and flavor that ties it all together. I love using Italian sausage for the extra punch of seasoning, but you can use your favorite type—spicy, mild, or even chicken sausage if that’s more your speed.

What’s great is that you don’t need a ton of fancy ingredients to make this dish work. It’s made with everyday staples, comes together fairly quickly, and delivers the kind of comfort food magic that feels right for any season, not just fall. Whether you’re cooking for the family, meal prepping for the week, or trying to impress dinner guests, this pasta hits all the right notes.

Oh, and bonus—it reheats beautifully. So even if you’re just cooking for yourself, you’ll be thanking past-you when lunch the next day rolls around. Let’s dive into how to make this dreamy bowl of creamy goodness.

Why You’ll Love It

• Creamy without being heavy – The butternut squash creates a naturally velvety sauce that feels rich and indulgent, but it’s lighter than traditional cream-based sauces.
• Perfect balance of flavors – Sweet squash, savory sausage, earthy spinach, and hints of garlic and parmesan come together in every bite.
• Great way to eat more veggies – You’re getting a full serving of squash and spinach in a meal that still tastes like comfort food.
• Hearty and filling – Thanks to the sausage and pasta, this dish is super satisfying and won’t leave you hungry an hour later.
• Ideal for make-ahead meals – It stores and reheats really well, making it perfect for leftovers or meal prep.

Ingredient List

For the Pasta & Sauce

• 12 oz pasta (penne, rigatoni, or your favorite short pasta)
• 3 cups butternut squash, peeled and cubed
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes (optional)

For the Sausage & Spinach

• 1 lb Italian sausage (mild or spicy), casings removed
• 2 cups baby spinach, packed
• 1 small yellow onion, finely chopped

For Serving (Optional but Recommended)

• Extra Parmesan, for topping
• Fresh parsley or basil, chopped
• A drizzle of olive oil or cream for extra richness

Ingredient Notes

• Butternut squash – Fresh is best, but pre-cut squash from the store works great if you’re short on time.
• Italian sausage – I usually go for spicy for a little kick, but sweet or mild sausage works just as well.
• Pasta – Short shapes like rigatoni or penne are perfect because they hold the sauce well.
• Parmesan cheese – Use freshly grated Parm if possible—it melts better and has way more flavor.
• Heavy cream – Adds richness and helps bind the squash into a creamy, silky sauce. You can sub with half-and-half for a lighter version.
• Spinach – Baby spinach wilts quickly and blends beautifully into the sauce without overpowering it.

Kitchen Equipment Needed

• Large pot – For boiling the pasta. I love using a deep stainless steel pot that evenly heats.
• Large skillet or sauté pan – To cook the sausage, onions, and bring everything together. A nonstick or cast iron skillet works well.
• Sheet pan – For roasting the butternut squash until tender and caramelized.
• Blender or food processor – To puree the squash into a creamy sauce. I personally use a high-speed blender for the smoothest texture.
• Wooden spoon or spatula – For stirring the sauce and sausage mixture without damaging the pan.
• Measuring cups and spoons – To get those sauce ratios just right.
• Chef’s knife and cutting board – For chopping onions, garlic, and squash. A sharp knife makes the prep so much faster.

Instructions

Step 1: Roast the Butternut Squash

Prep and roast the squash until soft and caramelized.

• Preheat your oven to 400°F (200°C).
• Spread the cubed butternut squash on a parchment-lined sheet pan.
• Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and dried thyme.
• Toss to coat evenly, then spread the cubes out in a single layer.
• Roast for 25–30 minutes, flipping halfway through, until the squash is fork-tender and slightly golden on the edges.

Pro Tip: The caramelized bits add tons of flavor to the final sauce—don’t skip the full roasting time!

---

Step 2: Cook the Pasta

Boil your pasta just until al dente.

• While the squash is roasting, bring a large pot of salted water to a boil.
• Add the pasta and cook according to the package instructions for al dente.
• Reserve about 1 cup of the pasta water before draining.
• Drain the pasta and set aside.

Pro Tip: That starchy pasta water helps loosen and bind the sauce later—don’t forget to save it!

---

Step 3: Cook the Sausage and Onions

Brown the sausage and build flavor with aromatics.

• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the chopped onions and sauté for 2–3 minutes, until softened.
• Add the sausage, breaking it up with a wooden spoon.
• Cook for 6–8 minutes, stirring occasionally, until the sausage is fully browned and cooked through.
• Stir in the minced garlic and crushed red pepper flakes (if using), and cook for another 30 seconds until fragrant.
• Remove from heat and set aside.

---

Step 4: Make the Butternut Squash Sauce

Blend your creamy sauce base.

• Transfer the roasted squash to a blender or food processor.
• Add the heavy cream, Parmesan cheese, a pinch of salt, and a splash of the reserved pasta water.
• Blend until smooth and creamy, adding more pasta water as needed to reach your desired sauce consistency.

Pro Tip: Start with 1/4 cup of pasta water, then adjust—it should be pourable but not too runny.

---

Step 5: Combine Everything

Bring all the elements together in one pan.

• Return the skillet with the sausage and onions to low heat.
• Pour in the butternut squash sauce and stir to coat the sausage mixture.
• Add the cooked pasta and toss to combine, adding a bit more pasta water if needed to loosen the sauce.
• Fold in the baby spinach and stir until wilted, about 1–2 minutes.

---

Step 6: Taste and Serve

Finish it off and plate it up!

• Taste and adjust seasoning with more salt, pepper, or Parmesan as needed.
• Serve hot, garnished with extra Parmesan, a drizzle of olive oil or cream, and fresh herbs if desired.

Pro Tip: Let the pasta rest for a couple minutes before serving—it helps everything soak up the sauce beautifully.

Tips and Tricks for Success

• Cut the squash into even pieces so it roasts uniformly and blends smoothly into the sauce.
• Reserve pasta water before draining—it’s liquid gold for adjusting sauce consistency later.
• Blend the sauce while it’s still warm for a silky texture that pours easily into the skillet.
• Cook sausage until deeply browned to build a richer flavor base for the dish.
• Stir spinach in at the end so it stays vibrant and doesn’t overcook or turn mushy.

Ingredient Substitutions and Variations

• Use frozen butternut squash if you’re short on time—just thaw and roast or sauté until soft.
• Swap heavy cream with half-and-half or full-fat coconut milk for a lighter or dairy-free option.
• Try kale instead of spinach if you want a heartier green (just sauté it a bit longer to soften).
• Use chicken or turkey sausage as a leaner alternative to pork sausage.
• Make it vegetarian by skipping the sausage and adding sautéed mushrooms or white beans for protein.
• Add a touch of nutmeg to the sauce—it enhances the warm, cozy flavor of the squash.

Serving Suggestions

• With garlic bread and a green salad – I love serving this pasta with warm, crusty garlic bread and a crisp green salad—it balances the richness perfectly!
• Topped with extra Parmesan and chili flakes – For those who love a little heat and an extra cheesy finish.
• Paired with roasted vegetables – Roasted Brussels sprouts, broccoli, or carrots make a great side and boost the veggie content of your meal.
• Served in a pasta bake style – You can layer it in a baking dish, top with mozzarella or more Parmesan, and broil for a bubbly, cheesy top.
• With a glass of white wine – Something like a Chardonnay or Pinot Grigio really complements the creamy, savory flavors.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or pasta water to loosen the sauce.
• Microwave in short bursts (30–45 seconds), stirring between each, until heated through.
• Avoid freezing the full dish—the creamy sauce may separate. However, you can freeze just the roasted squash puree for future use.
• Add fresh spinach when reheating if you want to refresh the texture and flavor a bit.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can roast the squash and even blend the sauce a day in advance. Store it in the fridge, then reheat and combine everything when you’re ready to serve.

What pasta shape works best?

Short pasta like rigatoni, penne, or shells works best because they hold the sauce nicely. But honestly, use whatever you have on hand—it’s all delicious!

Is this dish kid-friendly?

Totally! The creamy sauce has a mild, slightly sweet flavor from the squash, and kids usually love it. You can skip the red pepper flakes if you’re avoiding heat.

Can I make this without a blender?

If you don’t have a blender, you can mash the roasted squash by hand using a potato masher or use an immersion blender directly in the pan—it may be a little chunkier but still tasty!

What’s the best sausage to use?

Italian sausage is my go-to for flavor, especially spicy or sweet varieties. But feel free to use chicken sausage, turkey sausage, or even plant-based versions.

Can I freeze the leftovers?

It’s not ideal to freeze the full dish due to the cream in the sauce, which can separate. But you can freeze the squash sauce before adding dairy and mix in cream when reheating.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!