It was one of those long winter evenings at our mountain cabin, the kind where the fireplace crackles louder than the wind outside. My husband was busy stacking firewood, and I was in the kitchen, wrapped in a cozy sweater, thinking about something hearty yet comforting for dinner.
I had a basket of late-season butternut squash from our neighbor’s farm, a few links of Italian sausage, and a bag of spinach that needed using. Suddenly, inspiration struck, “Why not turn those humble ingredients into a rich, creamy pasta dish that warms the soul?”
Cooking in that little cabin kitchen always feels different, there’s a rhythm to it, slow and grounding. I remember peeling the squash as the snowflakes began to fall, the aroma of garlic and sausage filling the air. The sauce, once blended, looked like sunshine in a bowl—silky, golden, and irresistibly smooth.
By the time the pasta was tossed in and the spinach wilted, my husband had already set the table by the fire. We poured ourselves a glass of white wine and enjoyed that meal like it was a small celebration of winter’s beauty.
This Butternut Squash Pasta With Sausage and Spinach has become one of my favorite cold-weather dinners—hearty, wholesome, and beautifully balanced with just the right amount of creaminess and spice.
Short Description
A cozy, creamy pasta dish that combines roasted butternut squash, savory sausage, and tender spinach in a velvety sauce. Perfect for a comforting dinner on chilly evenings.
Key Ingredients
- 1 medium butternut squash (about 2–3 cups cubed)
- 8 oz Italian sausage (mild or spicy)
- 12 oz short pasta (penne, rigatoni, or fusilli)
- 4 cups fresh spinach (or well-drained frozen spinach)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (or ½ onion)
- 1 cup chicken broth (or vegetable broth)
- ½ cup heavy cream (or half-and-half, almond, or coconut milk)
- ½ cup freshly grated Parmesan cheese (plus extra for topping)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Pinch of nutmeg
- Red pepper flakes, optional
Tools Needed
- Large pot for boiling pasta
- Baking sheet or steamer basket
- Skillet or sauté pan
- Blender or food processor
- Wooden spoon or spatula
Cooking Instructions
Step 1: Prep the Butternut Squash
Peel, seed, and cube the squash into 1-inch pieces. For deeper flavor, roast it.
Roast method: Preheat oven to 400°F (200°C). Toss cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
Steam method: Steam over boiling water for 10–12 minutes until fork-tender.
Step 2: Cook the Pasta
Boil pasta in salted water until al dente, according to package directions. Reserve 1 cup of the starchy pasta water before draining.
Step 3: Cook the Sausage
In a large skillet, heat 1 tbsp olive oil over medium. Add sausage (removed from casing) and cook for 8–10 minutes until browned and cooked through. Break into crumbles as it cooks. Remove from pan and set aside.
Step 4: Sauté Garlic and Shallots
In the same skillet, add another tablespoon of olive oil. Sauté minced garlic and shallot for 2–3 minutes until fragrant and soft.
Step 5: Make the Butternut Squash Sauce
Transfer cooked squash to a blender or food processor. Add chicken broth, cream, and a pinch of nutmeg. Blend until smooth and creamy. If you like a more rustic texture, mash by hand with a potato masher. Taste and season with salt and pepper.
Step 6: Combine Everything
Pour the sauce into the skillet with garlic and shallots. Stir in the cooked sausage and pasta. If the sauce feels too thick, add some of the reserved pasta water a little at a time until it coats the pasta nicely.
Step 7: Add the Spinach
Fold in the spinach and cook for 2–3 minutes until wilted. Stir in Parmesan cheese and adjust seasoning with salt, pepper, and a sprinkle of red pepper flakes if you enjoy a little heat.
Step 8: Serve and Enjoy
Spoon the pasta into warm bowls, sprinkle extra Parmesan on top, and drizzle with olive oil or a squeeze of lemon juice for brightness.
Why You’ll Love This Recipe
Comforting & Creamy: The sauce is velvety and rich without being heavy.
Full of Flavor: Sweet squash, savory sausage, and earthy spinach make a perfect trio.
Nutritious & Balanced: Packed with veggies, protein, and whole grains.
Adaptable: Easily swap ingredients to suit your preferences or dietary needs.
Perfect for Busy Evenings: Most steps can be prepped ahead of time for a quick, wholesome meal.
Mistakes to Avoid & Solutions
Overcooking the pasta: Stop cooking when it’s al dente; it’ll continue cooking in the sauce.
Too thick sauce: Gradually add pasta water to thin it until it coats the noodles smoothly.
Bland flavor: Season at every stage—salt the pasta water, taste the sauce, and adjust before serving.
Watery spinach: If using frozen spinach, squeeze out all excess water to prevent a diluted sauce.
Lumpy sauce: Blend the squash while it’s warm for a smoother texture.
Serving and Pairing Suggestions
Serve as a main dish with garlic bread or a crisp side salad.
Pair with a glass of Chardonnay or Pinot Grigio.
Sprinkle toasted breadcrumbs on top for crunch.
For a cozy dinner, serve family-style in a large bowl for everyone to share.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze portions for up to 2 months; thaw in the fridge overnight.
Reheat: Warm gently on the stove with a splash of broth or cream to loosen the sauce.
FAQs
1. Can I use another type of squash?
Yes, acorn or kabocha squash works beautifully, though they’re slightly sweeter.
2. Can I make it vegetarian?
Absolutely. Use veggie sausage or skip it and double the spinach or add mushrooms.
3. What’s the best pasta shape for this recipe?
Short shapes like penne, rigatoni, or fusilli hold the creamy sauce best.
4. Can I make the sauce ahead of time?
Yes! Store it in the fridge for up to 2 days and reheat gently before combining with pasta.
5. Can I make it lighter?
Swap heavy cream for half-and-half or unsweetened almond milk and reduce cheese slightly.
Tips & Tricks
Roast extra squash for meal prep, it freezes well.
Add a squeeze of lemon juice before serving to balance the richness.
If you prefer a smoky flavor, try smoked sausage instead of Italian.
Keep a bit of pasta water handy, it’s the secret to silky sauces.
Stir in a handful of toasted walnuts or pecans for added texture.
Recipe Variations
1. Spicy Sausage Version: Use hot Italian sausage and extra red pepper flakes for a bolder kick.
2. Mushroom Twist: Replace sausage with 8 oz of sautéed mushrooms for an earthy vegetarian take.
3. Dairy-Free Option: Use coconut milk and nutritional yeast instead of cream and Parmesan.
4. Bacon & Kale Swap: Try crispy bacon bits and kale instead of sausage and spinach for a smoky spin.
5. Autumn Harvest Style: Add roasted apples or caramelized onions for a touch of sweetness.
Final Thoughts
That night in the cabin, this pasta became more than just dinner, it was comfort in a bowl. The way the sauce clung to the pasta, the gentle spice from the sausage, and the warmth of nutmeg made every bite taste like home. I often make it now for my grandchildren; they twirl the pasta around their forks and grin at the bright orange sauce, unaware of the vegetables tucked inside.
Sometimes the best meals aren’t the fancy ones—they’re the ones that bring everyone to the table, laughter in the air, and plates wiped clean. That’s what this Butternut Squash Pasta does every time.
Butternut Squash Pasta With Sausage And Spinach
Ingredients
- 1 medium butternut squash about 2–3 cups cubed
- 8 oz Italian sausage mild or spicy
- 12 oz short pasta penne, rigatoni, or fusilli
- 4 cups fresh spinach or well-drained frozen spinach
- 3 cloves garlic minced
- 1 small shallot finely chopped (or ½ onion)
- 1 cup chicken broth or vegetable broth
- ½ cup heavy cream or half-and-half, almond, or coconut milk
- ½ cup freshly grated Parmesan cheese plus extra for topping
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of nutmeg
- Red pepper flakes optional
Instructions
- Peel, seed, and cube the butternut squash into 1-inch pieces. For richer flavor, roast at 400°F (200°C) with olive oil, salt, and pepper for 25–30 minutes until golden, or steam for 10–12 minutes until tender.
- Cook the pasta in salted boiling water until al dente, reserving 1 cup of the cooking water before draining.
- In a large skillet, heat olive oil over medium, add sausage (removed from casing), and cook for 8–10 minutes until browned. Set aside.
- In the same skillet, add more olive oil, then sauté minced garlic and chopped shallots for 2–3 minutes until fragrant.
- Blend the cooked squash with chicken broth, cream, and a pinch of nutmeg until smooth. Season with salt and pepper.
- Pour the sauce into the skillet with garlic and shallots, then add the cooked sausage and pasta. Stir well, adding reserved pasta water gradually until the sauce coats the pasta.
- Fold in spinach and cook for 2–3 minutes until wilted. Stir in Parmesan cheese and red pepper flakes if desired.
- Serve warm with extra Parmesan and a drizzle of olive oil or squeeze of lemon juice.
