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
Scale
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.
