This Creamy Butternut Squash Pasta with Sausage and Spinach is the ultimate cozy meal for chilly nights. Combining the natural sweetness of roasted butternut squash with savory sausage and earthy spinach, this dish is rich, hearty, and bursting with flavor. It’s a perfect way to incorporate fall flavors into a satisfying and easy-to-make dinner.
Why You’ll Love This Recipe:
- Perfect Fall Comfort Food: The sweet, creamy squash blends beautifully with the savory sausage and spinach.
- Healthy and Filling: Packed with nutrients from the squash and spinach, it’s as wholesome as it is delicious.
- Crowd-Pleaser: It’s easy to make for family dinners or gatherings, and the leftovers are even better the next day!
Ingredients
For the Pasta:
- 12 oz pasta (penne, fusilli, or your favorite)
- 1 medium butternut squash, peeled, cubed, and roasted
- 1 lb Italian sausage (mild or spicy, your choice)
- 2 cups fresh spinach
- 1/2 cup heavy cream or coconut milk for a lighter option
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground nutmeg (optional, adds warmth)
- 1/2 tsp smoked paprika (optional, for a smoky kick)
- 1/4 cup grated Parmesan cheese (plus extra for garnish)
- Olive oil for roasting and sautéing
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
Step 1: Roast the Butternut Squash
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized, turning halfway through.
Step 2: Cook the Pasta
- While the squash is roasting, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Step 3: Brown the Sausage
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage until cooked through, about 7-8 minutes.
- Remove the sausage from the skillet and set aside, leaving some of the drippings in the pan.
Step 4: Sauté the Onion, Garlic, and Spinach
- In the same skillet, add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
- Stir in the fresh spinach, cooking just until wilted, about 2 minutes.
Step 5: Make the Creamy Sauce
- Add the roasted butternut squash to the skillet and mash it lightly with a fork or spoon.
- Pour in the heavy cream (or coconut milk) and stir to combine, creating a rich, creamy sauce. If you like, add nutmeg and smoked paprika for added depth of flavor.
- Stir in the cooked sausage and pasta, tossing everything together. Add the Parmesan cheese and mix until it melts into the sauce. Season with salt and pepper to taste.
Step 6: Serve
- Remove from heat and serve immediately, garnishing with extra Parmesan and fresh basil or parsley.
Pro Tips:
- Add More Veggies: If you want extra veggies, try adding mushrooms, bell peppers, or zucchini.
- Make It Vegetarian: Skip the sausage and use vegetarian sausage or chickpeas for a plant-based option.
- For a Thicker Sauce: If the sauce feels too thin, stir in a spoonful of cream cheese for added richness.