Butternut Squash Pasta with Sausage and Spinach Recipe

As the leaves turn golden and the air gets crisp, nothing beats a warm, comforting meal that celebrates fall flavors. Butternut squash pasta with sausage and spinach is exactly that—a cozy, hearty dish that brings together sweet roasted squash, savory sausage, and vibrant spinach.

this Recipe

You’ll love how easy it is to prepare this dish on the stovetop, making it perfect for weeknight dinners or weekend gatherings. Let’s dive into this recipe that’s sure to become a seasonal favorite in your kitchen.

Why You’ll Love This Recipe

• Combines sweet, savory, and fresh flavors in one satisfying meal.
• Quick and simple stovetop preparation with minimal fuss.
• Balanced nutrition with protein, veggies, and wholesome carbs.
• Perfectly suited for cozy fall evenings and family dinners.
• Leftovers reheat well for an easy next-day meal.

Ingredients

Gather these ingredients to create your delicious butternut squash pasta with sausage and spinach:

• 12 ounces butternut squash, peeled and cubed
• 8 ounces Italian sausage, casings removed
• 10 ounces fresh spinach, roughly chopped
• 8 ounces penne pasta
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup low-sodium chicken broth

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 520 per serving

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

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, about 10 minutes, then drain and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed butternut squash and cook, stirring occasionally, until tender and golden, about 10 minutes. Remove squash from skillet and set aside.
3. In the same skillet, add the remaining olive oil and the sausage. Break it up with a wooden spoon and cook until browned and cooked through, about 5-7 minutes.
4. Add the minced garlic and red pepper flakes to the sausage, cooking for 1 minute until fragrant. Then stir in the chicken broth to deglaze the pan, scraping up any browned bits.
5. Return the roasted butternut squash to the skillet, then add the chopped spinach. Cook until the spinach wilts, about 2-3 minutes, stirring occasionally.
6. Add the drained pasta to the skillet and toss everything together. Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Cook for another minute until everything is heated through and well combined.
7. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper if desired. Enjoy this cozy fall dinner with a side of crusty bread or a crisp green salad.

Tips for the Best Results

• Peel and cube the butternut squash uniformly for even cooking.
• Use Italian sausage with your preferred spice level to customize heat.
• Don’t overcook the pasta; al dente holds up better when mixed with the sauce.
• Add fresh herbs like sage or thyme for an extra layer of fall flavor.
• If you want a creamier sauce, stir in a splash of cream or a dollop of mascarpone.

Storage and Reheating

Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 3 days. This dish reheats well on the stovetop or in the microwave—just add a splash of broth or water to loosen it up and heat gently until warmed through.

You can also freeze the pasta for up to 1 month. Thaw overnight in the refrigerator and reheat using the same method. Keep in mind the texture of the squash might soften slightly after freezing, but the flavors remain delicious.

Frequently Asked Questions

Can I use ground turkey or chicken instead of sausage?

Absolutely! Ground turkey or chicken can be a leaner substitute. Just add your favorite herbs and spices to enhance the flavor since they’re milder than Italian sausage.

Is it necessary to peel the butternut squash?

Yes, peeling the butternut squash helps it cook evenly and ensures a smooth texture in the dish. The skin is tough and not pleasant to eat when cooked.

Can I make this recipe vegetarian?

Yes! Simply omit the sausage and add extra vegetables like mushrooms or roasted chickpeas for protein. You can also use a plant-based sausage alternative.

What type of pasta works best for this recipe?

Short pasta like penne, rigatoni, or farfalle works best to hold the pieces of squash and sausage. However, feel free to use your favorite shape for a personal touch.