Description
Butternut Squash Pasta with Sausage and Spinach is a creamy, cozy weeknight dinner made with tender rigatoni, savory Italian sausage, fresh spinach, and a silky butternut squash sauce. Ready in about 40 minutes, this comforting pasta dish is perfect for busy families who want something hearty, flavorful, and satisfying.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 cups cubed)
- 8 oz Italian sausage (mild or spicy)
- 12 oz short pasta (penne, rigatoni, or fusilli)
- 4 cups fresh spinach (or frozen, drained well)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (or ½ onion)
- 1 cup chicken broth (or vegetable broth)
- ½ cup heavy cream (or half-and-half)
- ½ cup freshly grated Parmesan cheese (plus extra for serving)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Red pepper flakes (optional)
- Pinch of nutmeg
Instructions
- Prepare the squash:
Peel, seed, and cube the butternut squash into 1-inch pieces. - Cook the squash:
- Roast at 400°F for 25–30 minutes until tender, OR
- Steam for 10–12 minutes until fork-tender.
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain. - Brown the sausage:
In a large skillet, heat 1 tbsp olive oil over medium heat. Add sausage (remove casing if needed) and cook 8–10 minutes, breaking it up until browned. Remove and set aside. - Sauté aromatics:
In the same skillet, add remaining olive oil. Sauté shallot and garlic for 2–3 minutes until soft and fragrant. - Make the sauce:
Blend cooked squash with broth, cream, nutmeg, salt, and pepper until smooth. - Combine:
Pour squash sauce into the skillet. Add sausage and cooked pasta. Toss to combine, adding reserved pasta water as needed to loosen the sauce. - Finish:
Stir in spinach and cook until wilted (2–3 minutes). Add Parmesan and adjust seasoning. Garnish with extra cheese and red pepper flakes if desired.
Notes
- Pre-cubed squash saves time.
- Pasta water helps create a silky sauce—add slowly until desired consistency.
- For a lighter version, substitute half-and-half or unsweetened almond milk.
- Leftovers store well in the fridge for 3–4 days. Reheat gently with a splash of broth or milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Roasting
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 75 mg