I made Butternut Squash Pasta with sausage and spinach that somehow goes melt-in-your-mouth creamy and makes me want to cancel plans and eat the whole pan.

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I’m obsessed with this creamy Butternut Squash Pasta because it tastes like fall without being boring. I love the way Italian sausage brings salty heat and the spinach sneaks in bright bites.

It’s rich but not heavy, a silky sauce clinging to pasta and making every forkful worth pausing for. And I want it when dinner needs actual flavor, not fuss.

I crave this for any Fall Dinner that promises bold, cheesy, slightly spicy bites. Messy to eat, totally worth it.

No fake prettiness. Just real, loud food that hits the spot.

I make it again and again, zero apologies.

Ingredients

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Pasta gives chew and holds the creamy sauce.
Butternut brings sweet, silky body.
Sausage adds meaty, spiced protein.
Onion gives savory, caramel note.
Garlic adds punch and warmth.
Olive oil starts things, smooths flavors.
Butter makes it richer and silkier.
Broth thins sauce and adds depth.
Cream makes it lush and velvety.
Parmesan brings salty, nutty umami.
Spinach adds color, it’s slightly earthy.
Salt wakes up every ingredient.
Black pepper gives subtle heat.
Plus red flakes kick optional heat.
Basically nutmeg adds warm background spice.
Plus lemon zest brightens the sauce.
Herbs add woodsy, aromatic notes.

Ingredient Quantities

12 ounces pasta (penne, rigatoni, or rigate)

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

1 pound Italian sausage (mild or spicy), casings removed

1 medium yellow onion, chopped

3 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon butter

1 cup low sodium chicken broth

1 cup heavy cream (or 3/4 cup half and half for a lighter sauce)

3/4 cup freshly grated Parmesan cheese, plus more for serving

4 cups packed fresh spinach (about 5 to 6 ounces)

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

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

1/4 teaspoon freshly grated nutmeg or a pinch

1 teaspoon fresh lemon zest (optional, brightens the sauce)

1 tablespoon chopped fresh sage or thyme (optional)

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 just shy of al dente according to package directions, reserve 1 cup pasta water then drain.

2. While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1 pound Italian sausage, break it up and brown until no longer pink, about 6 to 8 minutes. Transfer sausage to a bowl and leave drippings in the pan.

3. In the same skillet add the chopped medium yellow onion and a pinch of salt, sauté until soft and slightly golden, about 5 minutes. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes if using, cook 30 seconds until fragrant.

4. Add the 1/2 inch cubed butternut squash (about 2 pounds) to the pan, toss in the onion and garlic, season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon nutmeg. Cook, stirring occasionally, until squash starts to brown and is tender, about 10 minutes.

5. Pour in 1 cup low sodium chicken broth, bring to a simmer and cook until squash is very soft and broth has reduced slightly, about 8 minutes. Remove from heat and either mash the squash in the pan with a potato masher for a chunky sauce or transfer to a blender and purée until smooth for a silky sauce. If blending, return purée to the skillet.

6. Stir in 1 cup heavy cream (or 3/4 cup half and half), 3/4 cup freshly grated Parmesan cheese, the cooked sausage and 1 teaspoon chopped fresh sage or thyme if using. Warm gently over low heat so the cheese melts and sauce thickens; add a splash of reserved pasta water if sauce seems too thick.

7. Taste and adjust seasoning with more salt, pepper, and the optional 1 teaspoon fresh lemon zest to brighten things up. If you like heat add more red pepper flakes.

8. Add 4 cups packed fresh spinach to the sauce and stir until wilted, about 1 to 2 minutes. If sauce looks thin, simmer a minute to reduce, using reserved pasta water as needed to reach the texture you want.

9. Toss the drained pasta into the skillet so every piece gets coated, adding a little reserved pasta water to loosen if needed. Finish with extra grated Parmesan and a grind of black pepper. Serve hot, maybe with extra sage or thyme on top.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet or sauté pan (with lid optional)
4. Wooden spoon or spatula for stirring
5. Chef’s knife and cutting board
6. Measuring cups and spoons
7. Potato masher or blender for puréeing the squash

FAQ

Q: Can I make this vegetarian?

A: Yes, swap the sausage for a plant based sausage or sautéed mushrooms and some smoked paprika for that savory punch. You might want to add a splash of soy sauce or miso to deepen the umami.

Q: How do I cook the butternut so it gets creamy and not mushy?

A: Roast or sauté the 1/2 inch cubes until tender but not falling apart, about 20-25 minutes at 425 F if roasting. If you want extra creamy, mash a portion with the back of a spoon or pulse a cup in a blender with a little broth before adding to the sauce.

Q: Can I use a different pasta shape or whole wheat pasta?

A: Totally. Rigatoni, penne or rigate are great because they catch the sauce, but farfalle, shells or whole wheat work fine. Just follow package times and check al dente so the pasta doesn't get mushy in the sauce.

Q: My sauce is too thin or too thick. How do I fix it?

A: Too thin: simmer a little longer to reduce, or stir in more grated Parmesan to thicken. Too thick: add reserved pasta water or more chicken broth a tablespoon at a time until it loosens up.

Q: Can I make this ahead and reheat it?

A: Yes, makes great leftovers. Store separately or together in an airtight container for up to 3 days. Reheat gently on low with a splash of cream, milk or broth so the sauce loosens. Reheat in a skillet to keep the sausage from drying out.

Q: Any tips for balancing the flavors?

A: Add lemon zest or a squeeze of lemon to brighten it, a pinch of nutmeg warms the squash, and a little salt and pepper at the end will make everything pop. Taste as you go, cause you might need a bit more salt than you think.

Creamy Butternut Squash Pasta With Sausage And Spinach Recipe Substitutions and Variations

Pasta (12 ounces): swap with whole wheat pasta for more fiber, or use gluten free pasta if you need GF. You can also try rigatoni or farfalle instead of penne, it won’t change the sauce much.
Italian sausage (1 pound): use ground pork or ground turkey for a milder, cheaper option, or pick a plant based sausage crumble if you want a vegetarian meal. If using turkey, add a pinch of fennel or sage to mimic the sausage flavor.
Heavy cream (1 cup): replace with 3/4 cup half and half plus 1/4 cup milk for a lighter sauce, or stir in 1/2 cup plain Greek yogurt whisked with 1/4 cup milk at the end off heat to avoid curdling. For a dairy free choice use full fat canned coconut milk.
Fresh spinach (4 cups): swap with chopped kale or Swiss chard (massage the kale first so it softens), or use arugula for a peppery bite. Frozen spinach works too, just thaw and squeeze out excess water.

Pro Tips

1) Roast the squash ahead of time for way more flavor. Toss cubes with a little oil, roast at 425F until edges brown, then use them in the sauce. It concentrates the sweetness and cuts down on stovetop babysitting, but don’t let them get mushy.

2) Save some sausage fat, don’t throw it all away. Brown the sausage, scoop most of it out but leave a tablespoon or two in the pan to cook the onions in. It adds savory depth you can’t fake with just oil.

3) Control sauce texture with the pasta water and blending choice. If you want silky, puree the squash and add cream slowly, tempering with reserved pasta water to loosen. If you like more bite, mash the squash and stir in small amounts of pasta water until it coats the pasta. Add water sparingly, you can always add more but you can’t take it out.

4) Finish bright and balanced. Stir in lemon zest and a touch more salt at the end, then let the dish rest off the heat for a minute so the sauce thickens and flavors meld. Taste one last time before serving, you might need a pinch more salt or pepper.

Creamy Butternut Squash Pasta With Sausage And Spinach Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made Butternut Squash Pasta with sausage and spinach that somehow goes melt-in-your-mouth creamy and makes me want to cancel plans and eat the whole pan.

Servings

servings

Calories

620

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet or sauté pan (with lid optional)
4. Wooden spoon or spatula for stirring
5. Chef’s knife and cutting board
6. Measuring cups and spoons
7. Potato masher or blender for puréeing the squash

Ingredients

12 ounces pasta (penne, rigatoni, or rigate)
1 small butternut squash (about 2 pounds) peeled, seeded and cut into 1/2 inch cubes
1 pound Italian sausage (mild or spicy), casings removed
1 medium yellow onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon butter
1 cup low sodium chicken broth
1 cup heavy cream (or 3/4 cup half and half for a lighter sauce)
3/4 cup freshly grated Parmesan cheese, plus more for serving
4 cups packed fresh spinach (about 5 to 6 ounces)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
1/4 teaspoon freshly grated nutmeg or a pinch
1 teaspoon fresh lemon zest (optional, brightens the sauce)
1 tablespoon chopped fresh sage or thyme (optional)

Directions

Bring a large pot of salted water to a boil and cook 12 ounces pasta until just shy of al dente according to package directions, reserve 1 cup pasta water then drain.
While pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1 pound Italian sausage, break it up and brown until no longer pink, about 6 to 8 minutes. Transfer sausage to a bowl and leave drippings in the pan.
In the same skillet add the chopped medium yellow onion and a pinch of salt, sauté until soft and slightly golden, about 5 minutes. Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes if using, cook 30 seconds until fragrant.
Add the 1/2 inch cubed butternut squash (about 2 pounds) to the pan, toss in the onion and garlic, season with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon nutmeg. Cook, stirring occasionally, until squash starts to brown and is tender, about 10 minutes.
Pour in 1 cup low sodium chicken broth, bring to a simmer and cook until squash is very soft and broth has reduced slightly, about 8 minutes. Remove from heat and either mash the squash in the pan with a potato masher for a chunky sauce or transfer to a blender and purée until smooth for a silky sauce. If blending, return purée to the skillet.
Stir in 1 cup heavy cream (or 3/4 cup half and half), 3/4 cup freshly grated Parmesan cheese, the cooked sausage and 1 teaspoon chopped fresh sage or thyme if using. Warm gently over low heat so the cheese melts and sauce thickens; add a splash of reserved pasta water if sauce seems too thick.
Taste and adjust seasoning with more salt, pepper, and the optional 1 teaspoon fresh lemon zest to brighten things up. If you like heat add more red pepper flakes.
Add 4 cups packed fresh spinach to the sauce and stir until wilted, about 1 to 2 minutes. If sauce looks thin, simmer a minute to reduce, using reserved pasta water as needed to reach the texture you want.
Toss the drained pasta into the skillet so every piece gets coated, adding a little reserved pasta water to loosen if needed. Finish with extra grated Parmesan and a grind of black pepper. Serve hot, maybe with extra sage or thyme on top.

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.