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.
Equipment
- Large pot
- Large skillet or sauté pan
- Sheet Pan
- Blender or Food Processor
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
Ingredients
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
Instructions
Step 1: Roast the Butternut Squash
- 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
- 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
- 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
- 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
- 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
- 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.
Notes
Nutritional Value Per Serving:
- Calories: ~620 kcal
- Protein: 25–30g
- Carbohydrates: 50–55g
- Fat: 35–40g
- Fiber: 5–6g
- Sugar: 5–7g