If you are craving a truly comforting and flavorful meal, this Creamy Butternut Squash Pasta with Sausage and Spinach Recipe is here to delight your taste buds and warm your soul. Imagine tender roasted butternut squash blended into a luscious, velvety sauce that perfectly coats each bite of pasta, combined with savory Italian sausage and fresh spinach for a wonderful balance of textures and flavors. This recipe is a beautiful harmony of sweet, savory, and creamy elements, making it a perfect dish to share with family or friends anytime you want a hearty but elegant meal.
Ingredients You’ll Need
The magic of this Creamy Butternut Squash Pasta with Sausage and Spinach Recipe lies in its straightforward pantry staples, each carefully chosen to build layers of flavor, texture, and color that transform a simple pasta dish into a memorable feast.
- Butternut squash: Roasting it enhances its natural sweetness and creates a smooth base for the sauce.
- Olive oil: Adds a fruity richness to coat the squash and sauté the aromatics.
- Salt and freshly ground black pepper: Essential to bring out and balance all the flavors in the dish.
- Italian sausage: Provides hearty, savory depth and a touch of spice.
- Onion: Adds a sweet and fragrant foundation when sautéed gently.
- Garlic: Infuses the sauce with a warm, aromatic punch.
- Ground nutmeg: A subtle hint that complements the creaminess and squash’s sweetness beautifully.
- Crushed red pepper flakes (optional): For a gentle kick to balance the rich flavors.
- Chicken or vegetable broth: Helps to lighten and blend the sauce perfectly.
- Heavy cream: Delivers that indulgent, silky texture every creamy pasta needs.
- Pasta (penne or fusilli recommended): Holds the sauce beautifully with its shape and texture.
- Fresh spinach leaves: Brings a fresh, green pop of color and nutrition.
- Grated Parmesan cheese: Adds a salty, nutty finish that melts into the sauce.
- Fresh parsley: Brightens the dish with its vibrant color and fresh taste when used as garnish.
How to Make Creamy Butternut Squash Pasta with Sausage and Spinach Recipe
Step 1: Roast the Butternut Squash
Begin by preheating your oven to 400°F (200°C). Toss the chopped butternut squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet. Roasting the squash until tender takes about 25 to 30 minutes, and this step is crucial because it caramelizes the squash’s natural sugars, unlocking a deep, sweet flavor that forms the heart of the sauce.
Step 2: Cook the Pasta
While the squash roasts, bring a large pot of salted water to a boil and cook your chosen pasta until just al dente. Draining the pasta at the right moment ensures it will soak up the sauce perfectly without becoming mushy. Set the cooked pasta aside and keep it ready for the next step.
Step 3: Brown the Sausage
In a large skillet over medium heat, cook the Italian sausage, breaking it into small pieces as it browns. This allows the sausage to develop a rich, caramelized crust and releases fat that will flavor the dish beautifully. Once fully cooked, remove the sausage and let it rest on paper towels to absorb any excess grease.
Step 4: Sauté the Aromatics
In the same skillet, add the chopped onion and sauté until it becomes translucent and sweet, about 4 minutes. Stir in the minced garlic, ground nutmeg, and crushed red pepper flakes if you’d like a gentle heat. Cook these for another minute until fragrant, building a savory and warm flavor base for your sauce.
Step 5: Blend the Sauce
Transfer the roasted butternut squash to a blender or food processor. Add the sautéed onion mixture, chicken or vegetable broth, and heavy cream. Blend until completely smooth and creamy, creating a sauce that is both velvety and packed with savory-sweet notes.
Step 6: Combine the Pasta, Sausage, and Spinach
Return the blended sauce to the skillet on low heat. Stir in the cooked sausage and pasta, tossing gently to coat every piece in that luscious sauce. Add fresh spinach leaves and cook just until they wilt, adding a fresh, leafy contrast that brightens up the dish visually and in flavor.
Step 7: Finish with Cheese and Seasoning
Fold in the grated Parmesan cheese, letting it melt smoothly into the sauce for that extra richness and umami punch. Taste and adjust seasoning with salt and pepper to make sure every element shines together perfectly.
Step 8: Serve and Enjoy
Plate the pasta while it’s hot, garnishing with freshly chopped parsley and a sprinkle of extra Parmesan if you’re feeling indulgent. This final touch adds a burst of color and fresh herbaceousness that makes the dish feel special and inviting.
How to Serve Creamy Butternut Squash Pasta with Sausage and Spinach Recipe
Garnishes
Some freshly chopped parsley scattered over your pasta adds brightness and a lovely pop of green, complementing the warm orange and golden hues. A dusting of extra Parmesan cheese can make each bite even more comforting and cheesy.
Side Dishes
Pair this dish with a crisp green salad dressed lightly with lemon vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette works wonderfully to mop up every last bit of the divine sauce.
Creative Ways to Present
Serve the pasta in shallow bowls to showcase the creamy sauce coating the sausage and spinach beautifully. For a festive touch, top each bowl with toasted pine nuts or a drizzle of truffle oil to elevate the rustic flavors into restaurant-worthy indulgence.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors develop even more after resting, but be sure to keep the pasta from sitting in the sauce too long before storing to maintain the perfect texture.
Freezing
This Creamy Butternut Squash Pasta with Sausage and Spinach Recipe can be frozen, but keep in mind the spinach may lose some texture. Freeze in a sealed container for up to 2 months, and thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat leftovers in a skillet over low heat, stirring frequently to prevent the cream from separating. Add a splash of broth or cream if the sauce thickens too much, ensuring the pasta stays wonderfully creamy and satisfying.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage works well if you prefer a leaner option. It will still provide that savory flavor but with less fat, which may slightly alter the richness of the dish.
What type of pasta works best for this recipe?
Penne or fusilli are ideal because their shapes trap the creamy sauce perfectly, giving you delicious bites every time. But feel free to use whatever pasta you have on hand.
Is this recipe suitable for vegetarians?
To make this vegetarian, simply omit the sausage or replace it with plant-based sausage or sautéed mushrooms to keep the savory depth intact.
Can I prepare the butternut squash puree ahead of time?
Yes, roasting and blending the squash sauce a day ahead can save time. Store the puree in the refrigerator and reheat gently with broth and cream before assembling the pasta.
How spicy is this dish?
The soup has a mild warmth thanks to optional crushed red pepper flakes. You can adjust or omit those depending on your preferred spice level, making it versatile for various tastes.
Final Thoughts
This Creamy Butternut Squash Pasta with Sausage and Spinach Recipe is such a treasure to have in your culinary arsenal. Its comforting creaminess combined with bold, savory sausage and fresh greens feels like a warm hug on a plate. Whether you’re cooking for a cozy night in or want an easy crowd-pleaser that impresses, give this recipe a try and enjoy every luscious bite.
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Creamy Butternut Squash Pasta with Sausage and Spinach Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-American
Description
This Creamy Butternut Squash Pasta with Sausage and Spinach combines roasted butternut squash blended into a luscious sauce with savory Italian sausage, tender pasta, and fresh spinach. Perfectly seasoned with nutmeg and a hint of red pepper flakes, finished with grated Parmesan and fresh parsley for a comforting and flavorful meal.
Ingredients
Butternut Squash and Roasting
- 1 medium butternut squash, peeled and chopped (about 4 cups)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Sausage and Vegetables
- 12 ounces Italian sausage
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquid and Dairy
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta and Greens
- 12 ounces pasta (such as penne or fusilli)
- 3 cups fresh spinach leaves
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the peeled and chopped butternut squash on a baking sheet, drizzle with olive oil, and season with salt and freshly ground black pepper. Toss to ensure all pieces are coated and spread them out in a single layer. Roast the squash in the oven for 25 to 30 minutes until tender and caramelized.
- Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
- Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it into small pieces as it fries. Once the sausage is browned and fully cooked through, transfer it to a plate lined with paper towels to drain excess fat.
- Sauté Onion and Garlic: Using the same skillet, add the chopped onion and sauté for about 4 minutes until translucent. Then add minced garlic, ground nutmeg, and crushed red pepper flakes if using. Continue sautéing for another minute until fragrant.
- Make the Butternut Squash Sauce: Transfer the roasted butternut squash to a blender or food processor. Add the sautéed onion and garlic mixture, chicken or vegetable broth, and heavy cream. Blend the ingredients until smooth and creamy.
- Combine Sauce, Sausage, and Pasta: Pour the blended butternut squash sauce back into the skillet over low heat. Stir in the cooked sausage and the drained pasta, tossing well to combine everything evenly. Add the fresh spinach leaves and cook until the spinach wilts into the sauce.
- Finish with Cheese and Seasoning: Stir in grated Parmesan cheese until it melts into the sauce, creating a rich and creamy texture. Adjust seasoning with additional salt and freshly ground black pepper to your taste preference.
- Serve: Plate the pasta and garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot for a comforting and flavorful meal.
Notes
- For a vegetarian option, substitute Italian sausage with plant-based sausage or mushrooms.
- If you prefer a lighter sauce, substitute heavy cream with half-and-half or coconut milk.
- Use gluten-free pasta to make this recipe gluten free.
- Add crushed red pepper flakes cautiously if you want to control the spice level.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth.
