I can’t explain why this creamy butternut squash pasta with sausage and spinach vanished from the table in minutes.

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I’m obsessed with how this butternut squash pasta with Italian sausage hits every craving in one bowl. The squash gives this sauce a velvety sweet edge while browned sausage adds that salty, slightly spicy snap I can’t ignore.

And melted cheese strings, wilted greens folded in, steam lifting, and that knife through silky bite of pasta. I love the contrast of sweet squash and savory meat, little herb pops and heat.

No fuss, just bold comforting flavors that make me want to cancel plans and eat this from the pot. I will be making it every week.

I beg you.

Ingredients

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12 ounces dried pasta — the comforting carbs that soak up the creamy sauce.
Butternut squash cubes — sweet, silky bites that make it cozy and autumnal.
Italian sausage — savory, spiced protein that adds meaty, satisfying heft.
Olive oil — helps brown stuff and adds a mellow, fruity note.
Unsalted butter — makes the sauce richer and gives a smooth mouthfeel.
Yellow onion — sweet foundation, softens into caramelized goodness.
Garlic cloves — garlicky punch that keeps things lively.
Chicken or vegetable broth — adds depth without heaviness.
Heavy cream — makes it luxuriously creamy and clingy.
Maple syrup — basically nature’s sweetener that helps caramelize and balance.
Fresh spinach — bright, healthy greens that wilt into the sauce.
Grated Parmesan — salty, nutty finish you’ll sprinkle on everything.
Fresh sage — woodsy herb that pairs perfectly with squash.
Lemon zest — optional zing that cuts through the richness.
Red pepper flakes — add a little heat if you like it spicy.
Salt — essential; it brings out every other flavor.
Black pepper — sharp, warming counterpoint to the creamy sweetness.

Ingredient Quantities

12 ounces dried pasta (penne, rigatoni or fusilli)

1 small butternut squash (about 1 1/2 to 2 pounds), peeled, seeded and cut into 1/2 inch cubes, about 4 cups

12 to 16 ounces Italian sausage (sweet or spicy), casings removed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium yellow onion, diced

3 garlic cloves, minced

1/2 cup chicken or vegetable broth

1/2 cup heavy cream (or half and half for a lighter version)

1 tablespoon pure maple syrup (optional, helps caramelize the squash)

4 cups packed fresh spinach

1/2 cup freshly grated Parmesan cheese plus extra for serving

1 tablespoon fresh sage, chopped or 1 teaspoon dried sage

1 teaspoon lemon zest (optional, for brightness)

1/4 teaspoon red pepper flakes (optional, for heat)

Salt and black pepper, to taste

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces pasta until al dente, reserve 1 cup pasta water, then drain.

2. While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high. Add the 1/2 inch cubed butternut squash and season with salt and pepper; cook without crowding until edges brown and squash is tender, about 8 to 10 minutes. Stir in 1 tablespoon maple syrup in the last minute if using, then remove squash to a bowl.

3. In the same skillet add remaining 1 tablespoon olive oil. Crumble in 12 to 16 ounces Italian sausage and brown, breaking it up with a spoon, about 6 to 8 minutes. Remove excess fat if the pan gets too greasy but leave a little for flavor.

4. Push the sausage to one side or remove briefly, then add 2 tablespoons butter and the diced onion. Cook until translucent, about 4 minutes, then stir in 3 minced garlic cloves and cook 30 to 45 seconds until fragrant.

5. Pour in 1/2 cup chicken or vegetable broth to deglaze the pan, scraping up browned bits. Let it simmer 1 to 2 minutes to reduce slightly.

6. Lower heat and stir in 1/2 cup heavy cream (or half and half), 1/2 cup grated Parmesan, 1 tablespoon chopped fresh sage or 1 teaspoon dried sage, 1/4 teaspoon red pepper flakes if using, and 1 teaspoon lemon zest if you want brightness. Taste and season with salt and black pepper.

7. Return the roasted squash to the skillet along with the cooked pasta. Toss gently to combine, adding reserved pasta water a splash at a time to loosen the sauce until it coats the pasta—usually 1/4 to 1/2 cup.

8. Fold in 4 cups packed fresh spinach and stir until wilted, about 1 to 2 minutes. If it looks too thick, add another splash of pasta water or broth.

9. Stir in a final handful of Parmesan, adjust seasoning, and if it needs a touch more sweetness and caramelized flavor add a tiny drizzle of maple syrup. Finish with more lemon zest for brightness if desired.

10. Serve immediately with extra grated Parmesan and black pepper on top. Leftovers keep well in the fridge for 2 to 3 days and reheat with a splash of milk or cream to revive the sauce.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or sieve to drain pasta
3. Large skillet (10 to 12 inch) for roasting squash and making the sauce
4. Chef’s knife and cutting board for peeling and dicing the squash and onion
5. Wooden spoon or silicone spatula for stirring and breaking up sausage
6. Tongs or a pasta fork to toss the pasta with the sauce
7. Measuring cups and spoons for broth, cream, maple syrup and seasonings
8. Small bowl for holding cooked squash and a microplane or fine grater for lemon zest and Parmesan

Don’t forget a towel under the cutting board so it doesn’t slide, and a spoon to taste as you go.

FAQ

Q: Can I use frozen butternut squash instead of fresh? A: Yes, frozen works fine. Thaw and pat dry first so it doesn't make the dish watery. You may skip roasting and just sauté it a bit longer so it gets some caramelization.

Q: Do I have to brown the sausage first? A: You should. Browning adds flavor and texture. Break it up in the pan and cook until no pink remains, then remove a bit of the excess fat if it seems greasy before adding the onion and squash.

Q: Can I make this vegetarian? A: Absolutely. Use a plant based sausage or skip sausage and add more mushrooms or roasted chickpeas for protein. Use vegetable broth instead of chicken broth.

Q: How do I keep the sauce from being too thin or too thick? A: If too thin, simmer uncovered a few minutes to reduce, or stir in a little extra grated Parmesan which will thicken it. If too thick, add a splash of pasta cooking water or broth until you like the consistency.

Q: When should I add the spinach so it doesn't overcook? A: Stir the spinach in at the end, after you add the cream and cheese. It wilts fast, usually 1 to 2 minutes, so don't add it too early or it'll turn mushy.

Q: Can I make this ahead and reheat? A: Yes, store in an airtight container for up to 3 days. Reheat gently on the stove with a little broth or cream to loosen the sauce. Pasta can soak up sauce after sitting, so you might need more liquid when reheating.

Butternut Squash Pasta With Sausage And Spinach: A Cozy Fall Dinner You’ll Love Recipe Substitutions and Variations

Pasta (12 ounces)
- Whole wheat or chickpea pasta for more fiber and protein, same cook time usually.
- Fresh pappardelle or tagliatelle, cooks faster so watch it, gives a silkier texture.
- Gluten free pasta if you need it, follow package time because it varies.
Butternut squash (about 4 cups)
- Acorn or kabocha squash, similar sweetness and texture when roasted.
- Sweet potatoes or yams, mash or cube and roast until tender, slightly sweeter though.
- Roasted pumpkin, works fine and gives that same cozy fall vibe.
Italian sausage (12 to 16 ounces)
- Ground turkey or chicken, season with fennel, garlic and oregano to mimic sausage flavor.
- Sautéed mushrooms and lentils for a vegetarian swap, gives meatiness and texture.
- Chorizo for a smoky, spicier kick, cut back on red pepper flakes if using it.
Spinach (4 cups)
- Kale, remove tough stems and wilt it a bit longer, heartier than spinach.
- Arugula for peppery bite, add at the end so it doesn’t overcook.
- Swiss chard, stems can be cooked first then add leaves, similar color and nutrition.

Pro Tips

1) Roast the squash in a single layer, dont crowd the pan or it will steam instead of caramelize. Give the cubes room, and if your pan is small do two batches. A little browning makes all the difference.

2) Brown the sausage well and leave a bit of fat in the pan for flavor, but scoop out excess or the sauce will be greasy. If you want less mess, brown it first in a separate pan and drain a bit on paper towels.

3) Use reserved pasta water to fix the sauce, add it slowly. Starchy water makes the sauce cling, so you usually only need a few tablespoons, not the whole cup. If it gets too thin, simmer a minute or two to tighten up.

4) Finish with acid and texture for balance: a sprinkle of lemon zest or a tiny splash of vinegar brightens things, and extra toasted sage or nuts gives crunch. Taste and tweak at the end; little adjustments are what turn good into great.

Butternut Squash Pasta With Sausage And Spinach: A Cozy Fall Dinner You’ll Love Recipe

Recipe by Francis Mead

0.0 from 0 votes

I can't explain why this creamy butternut squash pasta with sausage and spinach vanished from the table in minutes.

Servings

servings

Calories

955

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or sieve to drain pasta
3. Large skillet (10 to 12 inch) for roasting squash and making the sauce
4. Chef’s knife and cutting board for peeling and dicing the squash and onion
5. Wooden spoon or silicone spatula for stirring and breaking up sausage
6. Tongs or a pasta fork to toss the pasta with the sauce
7. Measuring cups and spoons for broth, cream, maple syrup and seasonings
8. Small bowl for holding cooked squash and a microplane or fine grater for lemon zest and Parmesan

Don’t forget a towel under the cutting board so it doesn’t slide, and a spoon to taste as you go.

Ingredients

12 ounces dried pasta (penne, rigatoni or fusilli)
1 small butternut squash (about 1 1/2 to 2 pounds), peeled, seeded and cut into 1/2 inch cubes, about 4 cups
12 to 16 ounces Italian sausage (sweet or spicy), casings removed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 cup chicken or vegetable broth
1/2 cup heavy cream (or half and half for a lighter version)
1 tablespoon pure maple syrup (optional, helps caramelize the squash)
4 cups packed fresh spinach
1/2 cup freshly grated Parmesan cheese plus extra for serving
1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
1 teaspoon lemon zest (optional, for brightness)
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and black pepper, to taste

Directions

Bring a large pot of salted water to a boil and cook 12 ounces pasta until al dente, reserve 1 cup pasta water, then drain.
While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high. Add the 1/2 inch cubed butternut squash and season with salt and pepper; cook without crowding until edges brown and squash is tender, about 8 to 10 minutes. Stir in 1 tablespoon maple syrup in the last minute if using, then remove squash to a bowl.
In the same skillet add remaining 1 tablespoon olive oil. Crumble in 12 to 16 ounces Italian sausage and brown, breaking it up with a spoon, about 6 to 8 minutes. Remove excess fat if the pan gets too greasy but leave a little for flavor.
Push the sausage to one side or remove briefly, then add 2 tablespoons butter and the diced onion. Cook until translucent, about 4 minutes, then stir in 3 minced garlic cloves and cook 30 to 45 seconds until fragrant.
Pour in 1/2 cup chicken or vegetable broth to deglaze the pan, scraping up browned bits. Let it simmer 1 to 2 minutes to reduce slightly.
Lower heat and stir in 1/2 cup heavy cream (or half and half), 1/2 cup grated Parmesan, 1 tablespoon chopped fresh sage or 1 teaspoon dried sage, 1/4 teaspoon red pepper flakes if using, and 1 teaspoon lemon zest if you want brightness. Taste and season with salt and black pepper.
Return the roasted squash to the skillet along with the cooked pasta. Toss gently to combine, adding reserved pasta water a splash at a time to loosen the sauce until it coats the pasta—usually 1/4 to 1/2 cup.
Fold in 4 cups packed fresh spinach and stir until wilted, about 1 to 2 minutes. If it looks too thick, add another splash of pasta water or broth.
Stir in a final handful of Parmesan, adjust seasoning, and if it needs a touch more sweetness and caramelized flavor add a tiny drizzle of maple syrup. Finish with more lemon zest for brightness if desired.
Serve immediately with extra grated Parmesan and black pepper on top. Leftovers keep well in the fridge for 2 to 3 days and reheat with a splash of milk or cream to revive the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.