Print

Creamy Roasted Butternut Squash Pasta with Sausage and Spinach

Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
Print Recipe

This Creamy Roasted Butternut Squash Pasta with Sausage and Spinach is cozy, colorful, and perfect for fall and winter nights. Sweet, roasted butternut squash pairs beautifully with savory sausage and tender spinach, all tossed in a rich Parmesan cream sauce. It’s comforting enough for a family dinner and special enough for holidays—yet easy to make with simple steps.

Ingredients

Scale

Roasted Butternut Squash

  • 2 cups butternut squash, peeled, seeded, and cubed

  • 1 tablespoon olive oil

  • Salt and black pepper, to taste

Sausage

  • 1 tablespoon olive oil

  • ½ lb sausage, crumbled (Italian or spicy, casings removed)

Creamy Spinach Sauce

  • 1 tablespoon olive oil

  • 4 cloves garlic, minced

  • 6 oz fresh spinach

  • 1 cup heavy cream

  • ⅓ cup grated Parmesan cheese

  • ¼ teaspoon salt (adjust to taste)

Pasta

  • 8 oz farfalle (bow-tie pasta) or other short pasta

Instructions

1. Roast the Butternut Squash

Preheat oven to 400°F (200°C).
Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.
Roast for 30 minutes, until tender with lightly golden edges. Set aside.

2. Cook the Sausage

Heat olive oil in a skillet over medium heat.
Add sausage and cook for 8–10 minutes, breaking it up, until browned and cooked through. Remove from heat.

3. Make the Creamy Sauce

In a large skillet, heat olive oil over medium heat.
Add garlic and spinach and cook 5–7 minutes, until spinach wilts.
Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese until melted and smooth.
Season lightly with salt.

4. Cook Pasta & Assemble

Cook pasta al dente according to package instructions. Drain.
Add cooked pasta and sausage to the creamy spinach sauce. Toss to combine.
Top with roasted butternut squash and gently stir (or leave on top for presentation).

Notes

  • Don’t overcrowd the squash: Spreading it out helps it roast, not steam.

  • Salt carefully: Sausage and Parmesan add salt—taste before adding more.

  • Make ahead: Roast the squash up to 2 days in advance and refrigerate.

  • Creamy consistency: Add a splash of milk or cream when reheating if the sauce thickens.

Find it online: https://chocotune.com/creamy-roasted-butternut-squash-pasta-with-sausage-and-spinach/