Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach is the perfect combination of comfort and nutrition.

This dish features a velvety butternut squash sauce that’s naturally sweet and packed with vitamins, paired with savory sausage and fresh spinach for a balanced, satisfying meal. It’s a cozy dinner option that’s easy to make and sure to impress your family or guests.

Kitchen Equipment Needed

• Large pot
• Blender or immersion blender
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Ingredients

• 12 oz (340g) pasta (penne, rigatoni, or fusilli work well)
• 2 tbsp olive oil
• 1 lb (450g) Italian sausage (mild or spicy), casings removed
• 3 cups (450g) cubed butternut squash
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups (480ml) chicken or vegetable broth
• 1/2 cup (120ml) heavy cream
• 2 cups (60g) fresh spinach leaves
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions

1. Cook the Pasta:
   Boil the pasta in salted water according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. Cook the Sausage:
   Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned and crumbled. Remove the sausage with a slotted spoon and set aside.
3. Prepare the Sauce:
   In the same skillet, add the butternut squash, onion, and garlic. Sauté for 5–7 minutes until softened. Add the broth and bring to a simmer. Cook until the squash is tender, about 10 minutes.
4. Blend the Sauce:
   Transfer the squash mixture to a blender or use an immersion blender to puree it until smooth. Return the sauce to the skillet and stir in the heavy cream, Parmesan cheese, nutmeg, and reserved pasta water as needed for consistency.
5. Combine the Ingredients:
   Add the cooked sausage and spinach to the skillet, stirring until the spinach wilts. Toss in the cooked pasta and mix until everything is coated in the creamy sauce.
6. Serve:
   Season with salt and pepper to taste. Garnish with fresh parsley and additional Parmesan cheese, if desired.

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Nutrition (Per Serving, Serves 6)

• Calories: 520
• Protein: 22g
• Carbohydrates: 48g
• Fat: 26g
• Fiber: 5g

Expert Tips

• Butternut Squash: Use pre-cut squash to save time, or roast the squash for extra flavor before blending.
• Sausage Options: Swap Italian sausage with chicken sausage or plant-based sausage for a lighter or vegetarian option.
• Pasta Water: Adjust the sauce’s consistency by gradually adding reserved pasta water until it’s silky and smooth.

FAQs

Can I make this dish ahead of time?
Yes! Prepare the sauce and cook the pasta separately, then combine and reheat when ready to serve.

Can I freeze the butternut squash sauce?
Absolutely. Freeze the sauce in an airtight container for up to 3 months. Thaw and reheat, then combine with fresh pasta.

What can I use instead of spinach?
Kale, arugula, or Swiss chard are great substitutes for spinach.

Storing & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently on the stove or microwave, adding a splash of water or cream to refresh the sauce.

Substitutions & Variations

• Gluten-Free: Use gluten-free pasta for a gluten-free meal.
• Vegan Option: Use plant-based sausage, almond or coconut cream, and vegan Parmesan.
• Add Crunch: Top with toasted pine nuts or breadcrumbs for added texture.

Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach is the perfect combination of comfort and nutrition.

Print Recipe Pin Recipe

Equipment

• Large pot
• - Blender or immersion blender
• - Large skillet
• - Wooden spoon
• Measuring cups and spoons

Ingredients

  

• - 12 oz 340g pasta (penne, rigatoni, or fusilli work well)
• - 2 tbsp olive oil
• - 1 lb 450g Italian sausage (mild or spicy), casings removed
• - 3 cups 450g cubed butternut squash
• - 1 small onion diced
• - 3 cloves garlic minced
• - 2 cups 480ml chicken or vegetable broth
• - 1/2 cup 120ml heavy cream
• - 2 cups 60g fresh spinach leaves
• - 1/2 cup 50g grated Parmesan cheese
• - 1/2 tsp ground nutmeg
• - Salt and pepper to taste
• - Fresh parsley for garnish optional

Instructions

 

• **Cook the Pasta:**
• Boil the pasta in salted water according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
• **Cook the Sausage:**
• Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned and crumbled. Remove the sausage with a slotted spoon and set aside.
• **Prepare the Sauce:**
• In the same skillet, add the butternut squash, onion, and garlic. Sauté for 5–7 minutes until softened. Add the broth and bring to a simmer. Cook until the squash is tender, about 10 minutes.
• **Blend the Sauce:**
• Transfer the squash mixture to a blender or use an immersion blender to puree it until smooth. Return the sauce to the skillet and stir in the heavy cream, Parmesan cheese, nutmeg, and reserved pasta water as needed for consistency.
• **Combine the Ingredients:**
• Add the cooked sausage and spinach to the skillet, stirring until the spinach wilts. Toss in the cooked pasta and mix until everything is coated in the creamy sauce.
• **Serve:**
• Season with salt and pepper to taste. Garnish with fresh parsley and additional Parmesan cheese, if desired.