Creamy Butternut Squash Pasta with Sausage and Spinach

Welcome to a delicious and comforting recipe for creamy butternut squash pasta with sausage and spinach. This delectable dish combines the earthy flavors of roasted butternut squash, savory sausage, and vibrant spinach, all coated in a luscious creamy sauce. Whether you’re a pasta lover or simply seeking a hearty and satisfying meal, this recipe is sure to please your taste buds.

Equipment

To prepare this creamy butternut squash pasta with sausage and spinach, you’ll need the following equipment:

• Large pot for boiling pasta
• Baking sheet
• Knife and cutting board
• Large skillet or frying pan
• Wooden spoon or spatula
• Blender or food processor
• Measuring cups and spoons
• Colander for draining pasta

Ingredients

For this delightful recipe, gather the following ingredients:

• Peeled, seeded, and cut into cubes, 1 medium butternut squash
• 8 ounces of pasta (such as penne or fettuccine)
• 2 Italian sausages, casings removed and crumbled
• 2 cups of fresh spinach leaves
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1 teaspoon of dried sage
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with dried sage, salt, and pepper. Toss to coat the squash evenly. Roast for approximately 25-30 minutes or until squash is lightly caramelized.
2. As the butternut squash is roasting, prepare a large pot of water seasoned with salt and bring it to a boil. Follow the instructions on the pasta package to cook it until it reaches the desired level of firmness (al dente). Once cooked, drain the pasta, but make sure to save around 1/2 cup of the cooking water.
3. In a large skillet or frying pan, heat the remaining olive oil over medium heat. Add the crumbled sausage and cook until browned and cooked through, breaking it up with a wooden spoon. Remove the cooked sausage from the pan and set it aside.
4. Add the chopped onion and minced garlic in the same skillet. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes. Add the roasted butternut squash cubes and spinach leaves. Continue cooking for an extra 2-3 minutes until the spinach gently wilts.
5. Transfer the butternut squash, spinach, and onion mixture to a blender or food processor. Blend until smooth, gradually adding the heavy cream to achieve a creamy consistency. You can add some of the reserved pasta cooking water if the sauce is too thick.
6. Return the blended sauce to the skillet over low heat. Gently stir in the grated Parmesan cheese until it fully melts and blends into the sauce. Season with salt and pepper to taste.
7. Add the cooked pasta and cooked sausage back into the skillet. Toss everything together until the pasta is well coated with the creamy sauce and the sausage is evenly distributed. To allow the flavors to meld together cook for an additional 2-3 minutes.

Serving Suggestions

• Garnish with freshly chopped parsley or basil for an added touch of freshness and color.
• Serve with a side of crusty garlic bread or a simple green salad for a well-rounded meal.
• Pair with a glass of light-bodied red wine, such as Pinot Noir or Chianti, to complement the flavors of the dish.

Conclusion

Creamy butternut squash pasta with sausage and spinach is a mouthwatering dish that combines the rich flavors of roasted butternut squash, savory sausage, and vibrant spinach, all enveloped in a velvety and indulgent sauce. The creamy and comforting nature of this recipe makes it an ideal choice for a family dinner or a cozy gathering with friends. Don’t hesitate to try this recipe and savor the delightful combination of ingredients that will leave you wanting more.

FAQs

Can I use frozen butternut squash in place of fresh?

While fresh butternut squash is recommended for optimal flavor and texture, you can use frozen butternut squash cubes as a time-saving alternative. Thaw and drain them before roasting.

Can I use a different type of pasta?

Absolutely! Feel free to experiment with different pasta shapes, such as fusilli or rigatoni, to add variety to the dish. Just adjust the cooking time according to the package instructions.

Can I make the sauce in advance?

Yes, you can prepare the butternut squash and spinach sauce in advance and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the sauce gently in a saucepan before combining it with the cooked pasta and sausage.

How do I reheat leftovers?

To reheat leftover creamy butternut squash pasta with sausage and spinach, you can heat it in a microwave-safe dish or in a saucepan over low heat, stirring occasionally until warmed through. If the sauce appears too thick, you can add a splash of cream or pasta cooking water to loosen it.

Can I freeze the dish?

While the pasta dish can be frozen, the creamy sauce may separate upon thawing and reheating. It is good to consume it fresh for best taste and texture. If you do freeze it, make sure to store it in an airtight container and thaw it overnight in the refrigerator before reheating.

Print Recipe

Creamy Butternut Squash Pasta with Sausage and Spinach

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 4

Calories: 500kcal

Equipment

• Large pot for boiling pasta
• Baking sheet
• Knife and cutting board
• Large skillet or frying pan
• Wooden spoon or spatula
• Blender or food processor
• Measuring cups and spoons
• Colander for draining pasta

Ingredients

• Peeled, seeded, and cut into cubes, 1 medium butternut squash
• 8 ounces of pasta (such as penne or fettuccine)
• 2 Italian sausages, casings removed and crumbled
• 2 cups of fresh spinach leaves
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1 teaspoon of dried sage
• Salt and pepper to taste

Instructions

• Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with dried sage, salt, and pepper. Toss to coat the squash evenly. Roast for approximately 25-30 minutes or until squash is lightly caramelized.
• As the butternut squash is roasting, prepare a large pot of water seasoned with salt and bring it to a boil. Follow the instructions on the pasta package to cook it until it reaches the desired level of firmness (al dente). Once cooked, drain the pasta, but make sure to save around 1/2 cup of the cooking water.
• In a large skillet or frying pan, heat the remaining olive oil over medium heat. Add the crumbled sausage and cook until browned and cooked through, breaking it up with a wooden spoon. Remove the cooked sausage from the pan and set it aside.
• Add the chopped onion and minced garlic in the same skillet. Sauté until the onion becomes translucent and fragrant, about 2-3 minutes. Add the roasted butternut squash cubes and spinach leaves. Continue cooking for an extra 2-3 minutes until the spinach gently wilts.
• Transfer the butternut squash, spinach, and onion mixture to a blender or food processor. Blend until smooth, gradually adding the heavy cream to achieve a creamy consistency. You can add some of the reserved pasta cooking water if the sauce is too thick.
• Return the blended sauce to the skillet over low heat. Gently stir in the grated Parmesan cheese until it fully melts and blends into the sauce. Season with salt and pepper to taste.
• Add the cooked pasta and cooked sausage back into the skillet. Toss everything together until the pasta is well coated with the creamy sauce and the sausage is evenly distributed. To allow the flavors to meld together cook for an additional 2-3 minutes.