Butternut Squash Pasta with Sausage and Spinach Recipe

There’s nothing quite like a warm, comforting bowl of pasta to make you feel at home, especially on a crisp fall evening. This butternut squash pasta with sausage and spinach captures that cozy feeling perfectly, blending sweet, savory, and fresh flavors in every bite. I love how the natural sweetness of the squash pairs beautifully with the spicy sausage and vibrant spinach.

this Recipe

If you’re craving a hearty meal that’s easy to make but looks and tastes impressive, this recipe is it. The butternut squash pasta is a seasonally inspired dish that’s perfect for impressing family or unwinding after a busy day. Let’s get cooking!

Why You’ll Love This Recipe

• Rich, creamy sauce made from roasted butternut squash with no heavy cream needed.
• Perfect balance of savory Italian sausage and fresh spinach adds great texture and flavor.
• Simple, stovetop method that’s approachable for cooks of all skill levels.
• Uses seasonal fall ingredients that are nutritious and delicious.
• Ready in under 45 minutes, making it ideal for weeknight dinners.

Ingredients

Gather these ingredients to make your butternut squash pasta with sausage and spinach come to life. Fresh and pantry staples combine for a hearty, flavorful meal.

• 12 ounces dry penne or rigatoni pasta
• 1 medium butternut squash (about 2 pounds), peeled and cubed
• 1 pound Italian sausage (mild or spicy, casings removed)
• 4 cups fresh baby spinach, roughly chopped
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh sage leaves for garnish (optional)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 550 per serving

How to Make Butternut Squash Pasta with Sausage and Spinach: A Cozy Fall Dinner You’ll Love

1. Preheat oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
2. While the squash roasts, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1 cup of pasta water.
3. In a large skillet over medium heat, heat the remaining 1 tablespoon olive oil. Add the diced onion and cook 3-4 minutes until translucent, then add garlic and cook for 30 seconds until fragrant.
4. Add the Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes. Stir in red pepper flakes if using.
5. Add the roasted butternut squash and chicken broth to the sausage mixture. Use a potato masher or fork to mash the squash until it forms a creamy sauce, adding reserved pasta water a little at a time until desired sauce consistency is reached.
6. Stir in the chopped spinach and cook until wilted, about 2 minutes. Season the sauce with salt and pepper to taste.
7. Add the drained pasta to the skillet and toss everything together gently to coat in the sauce. Stir in grated Parmesan cheese until melted and combined.
8. Serve the pasta warm, garnished with extra Parmesan and fresh sage leaves for a lovely autumn touch.

Tips for the Best Results

• Be sure to roast the butternut squash until tender and caramelized for maximum flavor and natural sweetness.
• Reserve some pasta water to adjust the sauce consistency without watering down the flavor.
• If you prefer a smoother sauce, puree the roasted squash with broth before adding to the skillet.
• Choose Italian sausage based on your spice preference — mild, spicy, or even a mix for complexity.
• Fresh sage leaves add an authentic fall aroma but can be omitted if unavailable.

Storage and Reheating

Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 3 days. The flavors develop beautifully, making for a delicious next-day meal.

To reheat, warm it gently in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce if needed. Avoid microwaving directly to keep the texture creamy and fresh.

Frequently Asked Questions

Can I use ground turkey or chicken instead of Italian sausage?

Yes, you can substitute ground turkey or chicken for a leaner option. To maintain flavor, consider adding Italian seasoning or spices like fennel and paprika.

Is it possible to make this recipe vegetarian?

Absolutely! Replace the sausage with sautéed mushrooms or a plant-based sausage alternative and use vegetable broth instead of chicken broth.

Can I make the butternut squash sauce ahead of time?

Yes, you can roast and mash the butternut squash a day ahead and refrigerate it. When ready to cook, simply reheat the sauce with broth and combine with the other ingredients.

What pasta shapes work best with this sauce?

Medium-sized pasta shapes like penne, rigatoni, or fusilli work well as they hold the creamy sauce nicely. Avoid very thin pasta, which may get overpowered.